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Pho Noodle Soup

£3.25
Cook
Cook 15 mins
Country
Vietnam
Includes
Veg Option
Marinade
15 Mins
Prep
Prep 10 mins
Serves
4 (or 2 twice)
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Product Details

One of the icons of Vietnamese cuisine, Pho has become renowned the world over for its delicate, delicious flavours and hearty blend of spice and succulent noodles; the perfect light dish come lunchtime or supper. Thought to have origins dating back to the mid-1880's, Pho boasts influences from both French and Chinese cuisine, effectively blending the two to create a dish entirely unique to Vietnam. With a rich, warming broth, vibrant fresh herbs and gentle heat, its ideal for those craving a flavoursome feast without going too heavy on the stomach.

Tyga Spices: Tyga Masala 41 Soy sauce Fish sauce Ginger & Garlic paste Chilli Flakes Unami Stock

You will need: 450g Pork fillet / Tofu / Mushrooms (choose your protein or veg) 250g ramen noodles / rice noodles /egg noodles 6 spring onions 1 litre water 300g beansprouts 175g baby pak choi 1 tbs vegetable / rapeseed / olive oil

Prep:

  1. Depending on your choice of protein or veg: Cut the Pork fillet into thin discs and then into fine strips Cut the Tofu into bite size pieces Cut the Mushrooms in half.
  2. Make a marinade; in a bowl mix Tyga Masala 41, Ginger & Garlic paste, Soy Sauce, Fish sauce and then add the Pork / Tofu / Mushrooms. Marinade for no more than 15 minutes.
  3. Finely slice the spring onions.
  4. Tear or chop the pak choi into large pieces.
  5. Make a stock in a measuring jug by adding the Unami Stock to 1 litre of boiled water.

Cook:

  1. Cook the noodles according to packet instructions and then rinse in cold water to stop them cooking further.
  2. In a wok or a deep heavy-based frying pan, add the oil over a high heat. Add the spring onions and fry for 2 minutes stirring continuously.
  3. Add the marinaded Pork / Tofu / Mushrooms and its liquid marinade into the wok. Fry for 2 minutes.
  4. Add the hot Unami Stock to the pan and bring to the boil. Check the Pork / Tofu / Mushrooms are cooked through.
  5. Add the beansprouts and pak choi cook for 1 minute.
  6. Arrange the drained noodles equally in four bowls and ladle over the Pho soup.
  7. Finally scatter the chilli flakes and serve.

Ingredients: Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Tyga 41 (Ground coriander, Lime Powder, Paprika). Fish Sauce (Anchovy extract (66% w/w), Salt (29% w/w), Sugar (5% w/w) contains FISH).Chilli Flakes. Stock, Salt, Tomato Powder, Sundried Tomato Powder, Yeast Extract Powder, Porcini Mushroom Powder. Soy Sauce, Water, Soy extract (Water, Non-GM IP Soybeans, Salt and Wheat), Salt, Glucose, Barley malt extract and Spirit vinegar.

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