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 Hoki 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|