Pho-style soup
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Serves:     people
Notes from Anna

This is my take on the Vietnamese classic and it's on the table in just 20 minutes.  A warming,  fragrant, speedy after-work supper for two rich in protein, vitamins, minerals and fibre.   Gluten free too as long as the stock doesn't contain any.



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  1. Trim and finely slice the spring onions. Peel and finely chop the ginger. Wash the chillies and cut into circles. Wash and roughly chop the pak choi. Wash and roughly chop the coriander. Make the stock according to packet instructions. Squeeze the lime.
  2. Warm the oil in a saucepan. Add the spring onions, chilli slices and ginger and cook for a couple of minutes.
  3. Add the prawns, kaffir lime leaves, fish sauce, lime juice and sugar and stir well to combine. Cook for 3 minutes.
  4. Pour over the stock and bring to the boil. Add the pak choi, reduce the heat and simmer for 5 minutes.
  5. Meanwhile cook the noodles according to packet instructions.
  6. Drain the noodles and divide between two bowls. Ladle over the soup, sprinkle with a little chopped coriander and serve immediately.

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