Vietnamese Noodle Soup (Pho)

You will need: (per portion)

Frylight sunflower oil

1 clove garlic, crushed

Small piece grated fresh ginger

1 teaspoon Chinese 5 spice

2 tablespoons low salt soy sauce

1 beef reduced salt stock cube

White pepper to taste

700ml boiling water

1/2 carrot

2-3 spring onion, sliced

To serve:

1 pack Straight-to-wok rice noodles

Selection of fresh herbs;

basil, mint, chives, coriander

1/2 fresh red chili, diced

1/2 a lemon

1/2 a lime


Fry the crushed garlic with the grated ginger in a little Frylight oil. Add the Chinese 5 spice, the stock cube and the low-salt soy sauce and make a paste. Cook gently for a few minutes, stir well.

Add the hot water and season with white pepper. This is your basic stock. Allow to cook for 10 minutes to let the flavours develop.

You can add all the herbs and flavourings into the pan at this stage if you prefer, but I love to serve it the traditional Vietnamese way with the herbs, chili and the citrus fruits on the side.

Just before serving, chop the spring onion and add to the hot stock. Using a julienne peeler, peel the carrot into the soup.

Prepare the serving plate; pop the straight to wok noodles (cold) into the soup bowl. Arrange a selection of herbs, the cut lemon and lime and the chopped chili.

Pour the hot stock over the noodles. This heats them through instantly.

Add the herbs, chili and squeezed citrus fruits to your personal taste. 



To make this into a more filling meal, chargrill some chicken, prawns or steak with a little low-salt soy sauce. Slice and add to the soup just before serving.

Remember to calculate and add any propoints/calories for this.