Saturday Kitchen

One of my favourite cuisines is Vietnamese, a very simple broth that I had pretty much every day when I was out there was Pho, a street food soup that all the locals ate

Vietnamese Broth (Pho)

8 cups vegetable stock

1 small onion finely chopped

8 cloves garlic crushed

1 chilli (or more if you like spicy)

1 inch ginger finely chopped or crushed

3 tablespoons soy sauce or tamari sauce

3 spring onions finely chopped

Rice noodles (fresh or precooked) (there is enough stock to serve 4)


Selection of vegetables: carrot, broccoli, broccolini, baby sweet corn, runner beans, mange tout, bok choy etc.

Sweat the onion until soft, add garlic, ginger and chilli allow to heat then add the stock and soy sauce.

Steam the veg over the simmering stock until cooked.

Serve the veg, noodles and stock together, add chopped spring onions to garnish and optional extra chillies.

Options to add:





Jen x

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