I’ve thought long and hard about posting this recipe. Don’t get me wrong, the food is scrummy, but I’m normally more focussed on getting the food to the table quicker than taking pretty pictures…. and, well my kitchen equipment is hardly Pinterest ready. However, I’ve decided to do a warts and all look at one of the healthiest and simplest recipes in my collection…
You’re able to do this dish for vegetarians and meat eaters alike – I prefer to swap out the prawns for more veggies, but it’s completely up to you.
600ml Vegetable stock
3 Birdseye chillis
150g Large cooked prawns
4 Spring Onions
2 Pak Choi
100g Mange Tout
200g Shitake Mushrooms
1 Stick of Lemongrass
2 Tablespoons Fish Sauce
4 Tablespoons Soy Sauce
3 Garlic cloves
Few sprigs of Mint
1 Handful Coriander
You want to start by pouring the stock (it’s worth investing in a good stock if you’re going to buy a pre-bought one) into a large saucepan. To the stock, you need to add the stick of lemongrass which you will need to slice and crush slightly. Next up, you want to crush 3 garlic cloves and the ginger and add them to the stock whole (you’ll be fishing all of this out later). Finely slice the birdseye chills before adding them to the stock and bringing the mixture to the boil (covered) for 15 mins.
Whilst the stock is boiling, steam the mange tout, pak choi and shitake mushrooms for around 5-6 minutes. Whilst your veggies are steaming, slice the spring onion, setting one quarter aside for dressing the dish at the end. Roughly chop a handful of coriander.
Add the prawns to the stock, along with the spring onions, coriander, fish sauce and soy sauce. Bring the heat down to a slow simmer. Allow to cook for a further 15 minutes. Cook your noodles in boiling water for 5 minutes to ensure that they are thoroughly cooked.
Add the pak choi, shitake mushrooms and mange tout to the stock along with the noodles and allow to simmer for a further 5 minutes to allow all of the flavours to be absorbed.
Slice the lime into quarters which will be used to dress the dish and roughly chop a small amount of mint.
Serve your dish into a large bowl, topping the Pho with the fresh spring onions, coriander and mint which has been put to one side before adding the lime to finish. Voila! Dinner is served.
I hope that you like the recipe. The basic recipe was donated to me by my good friend Katie and I’ve twiddled with it to make it my own… that’s what recipes are for right?
Let me know what you think if you attempt to make it!