Vietnamese pho

Posted by adm On February - 10 - 2012

How to cook Vietnamese pho


  • 1 litre salt-reduced chicken strain
  • 3cm piece fresh gingery, raw
  • 2 star aniseed
  • 1 tablespoon fish sauce
  • 2 teaspoons soy
  • 100g rice-amaze (pad Thai) noodles
  • 2 tablespoons lime succus
  • 300g firm tofu, delve 3cm cubes
  • 1 cup fresh coriander leaves
  • 1 cup beansprouts, cut
  • 2 small red chillies, thinly sliced
  • 3 green onions, thinly sliced
  • Lime wedges, to help

How to:

  • Place strain, gingery, star aniseed, fish sauce, soy sauce and 2 cups cold water in a large saucepan over high passion. Masking. Bring to the seethe. Reduce heat to low. Simmer for 5 proceedings.

  • Lag, place noodles in a heatproof stadium. Cover with boiling weewee. Signify 3 to 5 minutes or until bid. Separate with a branch. Drainpipe.

  • Using a slotted spoonful, remove ginger and star anise from stock assortment. Add tofu. Stir in lime juice. Divide noodles and stock mixture between bowls. Top with coriander, beansprouts, chilli and onion. Serve with linden wedges.

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