Pho, pronounced “Fuh” – not ‘Fo’ – is probably Vietnam’s most famous dish. The locals have this light, fragrant noodle soup (usually with chicken (“Ga”) or beef (“Bo”) for breakfast.
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Ingredients
oil 1 tablespoon
shallots 3, sliced
garlic 3 cloves, sliced
lemongrass 1 stalk, chopped
ginger 1 inch, sliced
Spice mix (3 whole star anise, 1 cinnamon stick, 1 teaspoon coriander seeds, ¼ teaspoon Chinese five-spice, ¼ teaspoon black peppercorns)
carrot 1, shredded or peeled into ribbons with a vegetable peeler
mung bean sprouts 2 large handfuls
fresh coriander, chopped Large handful
mint leaves Handful of, chopped
red chilli 1, thinly sliced (optional)
crispy fried shallots* 2 tablespoons (optional)
kaffir lime leaf 1, tough central stalk removed, very finely sliced (optional)
lime 1, cut into wedges
fish sauce and chilli sauce more to taste
Method
STEP 1
Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until caramelised and golden brown (about 4-5 minutes).
STEP 2
In a large-size pot combine caramelised shallots and garlic, lemongrass, ginger, Chinese five-spice, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer. Simmer very gently for about 15 m
STEP 3
Meanwhile, prep the vegetables and cook the noodles according to packet instructions until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
STEP 4
Strain the soup through a sieve. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
STEP 5
To serve, ladle piping hot soup into bowls of noodles and chicken, and top with carrot, spring onion, bean sprouts, herbs, crispy shallots and kaffir lime leaf. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to add to taste.