Easy Pho Soup (Vietnamese Noodle Soup)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
491 kcal
-
Cuisine
Vietnamese
Easy Pho Soup (Vietnamese Noodle Soup)
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This easy pho soup is a simple version of the traditional Vietnamese noodle soup. You can add beef, chicken or salmon for extra nutrients!
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Ingredients
- 1 l homemade vegetable stock see notes
- 2 garlic cloves crushed
- 4 dried shiitake mushrooms
- 1 lemongrass sliced
- 1 tablespoon raw brown sugar
- 2 star anise
- 4 cloves
- 1 tablespoon black peppercorns
- 1 cinnamon stick
- 1 tablespoon fresh ginger grated
- 60 ml tamari sauce
- 300 g fresh shiitake mushrooms sliced
- 4 pak choi sliced lenghtwise into quarters
- 2 tablespoon extra-virgin olive oil
- 4 salmon fillets 125 gr each
- 200 g rice noodles
Pho Toppings:
- Handful of fresh mint leaves
- Handful of fresh cilantro
- 1 red chili finely sliced
- 4 radishes finely sliced
- 4 spring onions finely sliced
- handful of bean sprouts
- 2 limes cut into wedges
Instructions
- In a large pot, stir-fry for 30 seconds the garlic, dried shiitake mushrooms,, sliced lemongrass, star anise, cloves, black peppercorns and cinnamon stick.
- Pour in the vegetable stock, ginger, raw brown sugar, and tamari sauce.
- Simmer the broth for 30 minutes, then strain through a sieve, and return the broth to the pot.
- Add the shiitake mushroom and let them cook for about 5 minutes, then add the pak choi and continue to cook for a further 5 minutes.
- Meanwhile, place the salmon skin-side down on a hot pan drizzle with extra-virgin olive oil, cover with a lid and cook for 5 minutes, turning them on the other side halfway through cooking time.
- Once they're ready, remove them carefully from the pan and set them aside, until ready to serve with your pho.
- Whilst the veggies and salmon cook, place the rice noodles in a large bowl, cover with boiling water and let them sit for 3-5 minutes (check package instructions).
- Drain the noodles in a colander, and place them under cool running to stop the cooking process.
- Place a handful of noodles in each serving bowl. Then, pour the prepared broth together with a handful of shiitake and pak choi and top with the cooked salmon fillet.
- Serve with fresh mint, cilantro, chilli, radishes, spring onion, bean sprouts and lime wedges on the side.
Notes
- For the homemade vegetable stock: place 1 peeled carrot, half onion, 1 bay leave, and 1 celery stick into a pot, and cover with 1.2 lt of cold water. bring to a boil, then reduce the heat and simmer for 15-20 minutes. Discard the veggies and use the stock for the recipe.
Nutrition Information
Show Details
Calories
491kcal
(25%)
Carbohydrates
78g
(26%)
Protein
24g
(48%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
16mg
(5%)
Sodium
1506mg
(63%)
Potassium
2629mg
(75%)
Fiber
14g
(56%)
Sugar
16g
(32%)
Vitamin A
37681IU
(754%)
Vitamin C
391mg
(434%)
Calcium
939mg
(94%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 78g | 26% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 1506mg | 63% |
| Potassium | 2629mg | 56% |
| Fiber | 14g | 56% |
| Sugar | 16g | 32% |
| Vitamin A | 37681IU | 754% |
| Vitamin C | 391mg | 434% |
| Calcium | 939mg | 94% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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