Pho is a classic Vietnamese noodle soup that's packed with Asian flavours. I've just listed some options but there is no right way to season and garnish this dish. Be creative and feel free to add your own twist.
1 person made this
3L vegetable stock
6 stalks lemongrass, cut into 2cm pieces
2 tablespoons vegetable stock granules
5 whole star anise pods
450g thin rice noodles
225g sliced fresh mushrooms
2 limes, sliced, or as desired
1 bunch fresh coriander
30g fresh basil
1 bunch spring onions, sliced
4 tablespoons teriyaki sauce, or to taste
4 tablespoons soy sauce, or to taste
4 tablespoons chilli paste, or to taste
4 tablespoons sesame oil, or to taste
Method Prep:20min › Cook:30min › Extra time:10min › Ready in:1hr
Combine vegetable stock, lemongrass, vegetable stock granules and star anise pods in a saucepan; bring to the boil. Reduce heat and let simmer until flavours are combined, 30 to 45 minutes. Remove lemongrass and star anise with a slotted spoon and discard.
Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen scissors; divide noodles equally between soup bowls. Fill bowls with hot stock to cover noodles.
Place beansprouts, mushrooms, limes, coriander, basil and spring onions into separate bowls. Place teriyaki sauce, soy sauce, chilli paste and sesame oil in separate bowls. Serve soup alongside garnishes and flavourings.