My Pho varies every time I make it depending on what I have in the fridge, so I’ll give you the essential ingredients, and then a variety of ingredients you can use based on availability.
Essential Ingredients:
- Garlic
- Ginger
- Spring onion/red or white onion
- Fish/Veg/Chicken Stock (I use a Knorr Stock Pot)
- A chilli pepper (only essential if you like spice)
- Rice wine vinegar
- Fish Sauce
- Juice of half a lime
- Coriander
- Noodles
Available Ingredients:
- Mushrooms
- Pak Choi (or something similar)
- Gem Lettuce
- Broccoli
- Spinach
- Prawns
- Chicken (cook separately beforehand and shred in to the finished broth)
Chop up your garlic, ginger, chilli and onion and fry in a saucepan with some oil. Season with salt and pepper. Only fry off for a few minutes and during this time, add any of the ‘available ingredients’ you have and fry until the veg is slightly softened. Then add your stock. Let this come to a soft boil and simmer for about 5 mins. Then add the rice wine vinegar and fish sauce to taste. Squeeze in the juice of half a lime. Add more if you like. Simmer the broth and add your noodles. Keep simmering until the noodles are cooked. Finish off with some chopped fresh (or frozen) coriander. Serve in a giant bowl and enjoy!
