Making your own Vietnamese pho soup at home is not hard, follow this nutritious recipe and you won’t be disappointed.
Making your own Vietnamese pho soup at home is not hard, follow this nutritious recipe and you won’t be disappointed.
| 600g |
Frozen Sealord Dory Natural 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 noodle, soaked in boiling water and drained |
| 1 cup | Bean sprouts |
| 1 | Spring onion, thinly sliced |
| 1 | Bunch of coriander |
Into a large pot place stock, soy sauce, fish sauce and lime juice. bring to a simmer.
Add the mushrooms and cook for 5 minutes to allow the flavours to infuse.
Just before serving add the Sealord Dory Natural fillets and cook for a further 3 minutes.
Place the hot noodles into bowls, and ladle over the pho. Top with bean sprouts, spring onions, coriander and peanuts.
Garnish with chilli flakes and a squeeze of lime.
per serving | per 100g | |
|---|---|---|
Energy | 1450kJ | 203kJ |
Protein | 37.9g | 5.3g |
Carbs | 19.9g | 2.8g |
Fats | 11.8g | 1.6g |
*Nutrition figures are averages only
