Vietnamese Prawn Pho
Member recipe

Vietnamese Prawn Pho

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(10 ratings)

Member recipe by

Servings

Serves 2

Pho (pronounced 'fuh') is the umbrella term for Vietnamese noodle soup. Although usually made with beef, this version uses prawns and packs a spicy punch!

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Ingredients

  • 4 birdseye chillis, chopped
  • 3 cloves of garlic, crushed
  • 1 stick of lemongrass, cracked with the side of a knife
  • 2cm piece of ginger, squashed slightly
  • 4 spring onions, trimmed and sliced diagonally
  • 600 mls of fish or vegetable stock
  • 3 tbsp of nam plah (asian fish sauce)
  • Handful of coriander leaves
  • Handful of mint leaves
  • 150g cooked king prawns
  • 150g rice noodles
  • 100g bean sprouts
  • 1 lime, cut into wedges

Method

    1. Pour the stock into a medium size pan, add the lemongrass, garlic, ginger and two of the chillis and briskly boil for about 15 minutes to create the basic broth. Taste it and if neccessary add the other two chillis. Turn down the heat, cover the pan and leave to simmer for a further 15 minutes. This will allow the flavours to really develop.
    2. Add the prawns to the soup, and add three of the spring onions, the fish sauce and the herbs. Reserve a little of each herb for garnishing. Put the lid back on the pan, and leave it whilst you carry out step 3.
    3. In a pan of boiling water, cook the beansprouts for 1-2 minutes, or until they are just tender. Drain them and add them to the soup. Place the rice noodles in the boiling water and cook for 4-5 minutes (or less if using straight-to-wok noodles). Remove the lemongrass, ginger and garlic from the soup.
    4. Divide the cooked noodles between two deep bowls. Pour the soup over the noodles. Garnish with a little of the coriander and mint leaves, a few slices of red chilli and spring onion. Serve with a wedge of lime.

Comments, questions and tips

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studentcook146
16th Sep, 2016
5.05
Thanks for uploading this lovely recipe! This is great as a base to add whatever veggies you like (I added green beans, cabbage and carrot). I also substituted the lemongrass for lemon juice and the mint for mint sauce.
aimsy123
3rd Aug, 2015
5.05
Really liked this. Great spicy, easy and flavoursome soup.
achan123's picture
achan123
30th Jun, 2015
5.05
Fantastic! I used lemon juice instead of lemongrass (which I find it too sour, brittle and pungent). Instead of fish sauce, I used japanese dashi (bonito fish flakes: to avoid fishy smell) and ramen noodles. Worked a treat!
Ashimashenoy
27th Nov, 2013
Excellent recipe. I added 2 green chillies instead of red and also put only 2 tbsps of fish sauce as the fish sauce I used was on the salty side. Loved the flavors overall... :)
swiftsmith's picture
swiftsmith
22nd Jun, 2013
Yum! Loved this, so fresh and spicy. I also added a handful of frozen peas with the prawns which worked well.
saswilson2004
16th Dec, 2012
5.05
Made this with 250g prawns, chicken stock and bok choy/ mange tout instead of beansprouts with 2 large red chillis (instead of birds eye). Delicious and spicy.
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