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Pho Noodle Soup

Pho Noodle Soup

Regular price £3.35
Regular price Sale price £3.35
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Serves: 4 (or 2 twice)

Prep: 10 minutes

Cook: 15 minutes

Origin: Vietnam

Fish Option Available
Fish option
Quick Cook
Quick Cook

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.

What's in the box?

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

Shopping list

  • 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

Let's cook!

  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.
  6. Cook the noodles according to packet instructions and then rinse in cold water to stop them cooking further.
  7. 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.
  8. Add the marinaded Pork / Tofu / Mushrooms and its liquid marinade into the wok. Fry for 2 minutes.
  9. Add the hot Unami Stock to the pan and bring to the boil. Check the Pork / Tofu / Mushrooms are cooked through.
  10. Add the beansprouts and pak choi cook for 1 minute.
  11. Arrange the drained noodles equally in four bowls and ladle over the Pho soup.
  12. Finally scatter the chilli flakes and serve.

Ingredients & allergies

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.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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