Pho

Making your own Vietnamese pho soup at home is not hard, follow this nutritious recipe and you won't be disappointed.

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • low-saturated-fat-icon
  • one-plus-vege-icon
  • low-sodium-icon

Ingredients

  • 600g

    Fresh or frozen Sealord hoki fillets, cut in to 3cm pieces

  • 150g

    mushrooms, sliced

  • 6 cups

    chicken stock

  • 2 tbsp

    soy sauce

  • 2 tbsp

    fish sauce

  • 2 tbsp

    lime juice

  • 1/2 tsp

    red chilli flakes

  • 250g

    rice noodles, soaked in boiling water and drained

  • 1 cup

    bean sprouts

  • 1

    spring onion, thinly sliced

  • 1

    bunch of coriander

Directions

  1. Into a large pot place the stock, soy, fish sauce, lime. Bring to a simmer.
  2. Add the mushrooms and cooking for 5 minutes to allow the flavours in infuse.
  3. Just before serving add the hoki and cook for a further 3 minutes.
  4. In to serving bowls place the hot noodles, and ladle over the pho. Top with bean sprouts, spring onions, coriander and peanuts.
  5. Garnish with chilli flakes and a squeeze of lime

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Nutritional Information*

(per serve) | (per 100g)

1450kJ

Energy

37.9g

Protein

11.8g

Total Fat

1.8g

Saturated fat

2700mg

Sodium

105mg

EPA

270mg

DHA

19.9g

Total Carbohydrate

3g

Sugar

*Nutrition figures are averages only.

203kJ

Energy

1.6g

Total Fat

0.3g

Saturated fat

377mg

Sodium

14.7mg

EPA

37.7mg

DHA

2.8g

Total Carbohydrate

0.4g

Sugar

*Nutrition figures are averages only.