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  • 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
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    Method

    • step 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.
    • step 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.
    • step 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.
    • step 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.
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    Comments, questions and tips (13)

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    Overall rating

    A star rating of 4.8 out of 5.22 ratings

    Nina 2

    My absolute go to Pho recipe. Prawns or salmon are great. I change it up with chicken stock and chicken thighs for a delicious chicken pho too. Canned beansprouts add a delicious crunch to it.

    hilary.obrienZaXpN8Ux

    I loved the recipe with the exception of the prawns. I thought using cooked prawns left them quite rubbery by the time they sat in the broth and the bean sprouts and noodles cooked. I’d definitely recommend raw prawns for this!

    richsub

    Delicious recipe! Also only used 100g of dried rice noodles and this was enough. I found 4 birds eye chills a bit too much, but 2 work well. Also added some quartered mushrooms and these were a great addition.

    richsub

    A star rating of 5 out of 5.

    Delicious recipe! Only used 100g of dried rice noodles and this was enough for a people. Whilst the stock seems salty when initially tasting, it did decrease once the vegetables were introduced. The chilli level was perfect. Also added some mushrooms and this boosted the flavour. Will be adding to…

    Lewis Wilkinson 1 avatar

    Lewis Wilkinson 1

    A star rating of 3 out of 5.

    Seems 150g of dried rice noodles was way too much - perhaps the same quantity of ready done noodles would have been better. The recipe seemed quite salty - sorting the fish stock and fish sauce to taste rather than going off the recipe may have been a better option.

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