Having been to Vietnam a little while back, it made sense to add a version of the Pho, pronounced ‘Fir’ over there I had a beef version for breakfast eaten on the side of the street very early one morning. The freshness of the dish really made an impact on me, tasty clean flavours all working well together. Also this dish is gluten free, something that is close to my heart.
There are many versions in Vietnam from north to south and can be made with chicken beef and also fish. One even served with a bread that is sliced and dunked in.
- 1 litre good quality, strong chicken or pork stock (see recipe) If using stock cubes I use pork or chicken and they are roughly 10g each. The for 1 litre I would add 3 or 4
- 10 spring onions, sliced on the diagonal
- 1 small fresh red chilli, finely chopped
- 3 cloves garlic, crushed
- 2 tbsp fish sauce
- 1 tbsp palm sugar or castor sugar
- salt & black pepper
- 1 small pork fillet (about 350g) free of silver skin and any fat
- 200g cooked rice vermicelli or noodles
- 200g beansprouts
- 1 small bunch Vietnamese or conventional coriander
- 1 small bunch Thai or any fresh Basil
- 10 fresh mint leaves
- juice 2 large limes
- sliced fresh red chilli
- Place the stock (or water and cubes) into a large saucepan and heat until just simmering.
- Next add the onions, chilli, garlic, fish sauce and sugar and a little salt and pepper.
- Meanwhile, cut the pork into very thin slices across the fillet then into 4 and add to the stock.
- The pork will cook almost straight away, and stir well.
- Add the noodles and beansprouts and bring back to the simmer and turn off.
- Roughly chop the herbs and add to the Pho along with the juice from the lime and serve straight away.
- You can serve a little soy sauce with the Pho if you want along with extra lime, herbs and even more chilli.