Vietnamese Pho Soup

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NUTRITIONAL INFORMATION (per serve)

ENERGY

1213kj

CARBS

35.2g

CALORIES

290cal

SUGARS

3.1g

PROTEIN

27g

FIBRE

5.5g

FAT

4.4g

SAT. FAT

1.1g

A fresh and healthy soup traditional to Vietnam. Pronounced Fahr.

This is a simplified version of the traditional light healthy soup we ate most mornings for breakfast on my recent trip to Vietnam. Originally a dish from the north, it’s found with slight variations all over Vietnam and now as a result of refugees fleeing the country in the 1970’s, available all around the world. Check out your local Vietnamese restaurants, the food is very healthy and whilst you’re there stock up on Asian ingredients, fresh fruit & vegetables and seafood, you’ll find it’s much cheaper.

SERVES 2

150g chicken breast fillet
100g dry rice noodles
15g sliced dried shitake mushrooms – soaked in 1 cup boiling water for 5 minutes
600ml chicken stock
2 tsp fish sauce
2 tsp soy sauce
3 bunches baby bok choy- leaves separated and cut in half
1½ cup bean shoots
2 small red chilli – thinly sliced
1 tbs lemon juice
1 Tbs thinly sliced chives
12 mint leaves
4 sprigs of coriander
2 tsp fried shallots (in Asian section of supermarket)

Place chicken fillet in the freezer for 30 minutes before slicing very thinly.

Bring stock and sauces to the boil and simmer for 5 minutes. Meanwhile, cook noodles according to packet directions.

Add mushrooms and most of the soaking water, return to the boil and add chicken pieces and cook for 2 minutes, add bok choy and cook for another minute. Chicken should be white without any pink flesh.

Place drained noodles in a soup bowl, add bean shoots, chicken, bok choy, mushrooms and ladle over the stock. Add chilli, lemon juice, herbs and shallots to serve.

Note: Freeze or cook the remaining slices of chicken to use for sandwiches & lunch salads.