Pho
Making your own Vietnamese pho soup at home is not hard, follow this nutritious recipe and you won't be disappointed.
Ingredients
-
600g
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
- Into a large pot place the stock, soy, fish sauce, lime. Bring to a simmer.
- Add the mushrooms and cooking for 5 minutes to allow the flavours in infuse.
- Just before serving add the hoki and cook for a further 3 minutes.
- In to serving bowls place the hot noodles, and ladle over the pho. Top with bean sprouts, spring onions, coriander and peanuts.
- Garnish with chilli flakes and a squeeze of lime
Nutritional Information*
(per serve) | (per 100g)
1450kJ
Energy
37.9g
11.8g
Total Fat
1.8g
Saturated fat
2700mg
Sodium
0.5g
105mg
270mg
19.9g
Total Carbohydrate
3g
Sugar
*Nutrition figures are averages only.
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