Pho or “fur’ as it is correctly pronounced in English is an amazingly versatile Vietnamese soup, from its origins in early 1920’s Vietnam, Pho has grown in popularity and is recognised globally as the poster boy for Vietnamese food, these days you can eat this in every corner of the globe, recipes differ from region to region meaning that there are 1000’s of variations of this amazing national dish.
Pho is very simple soup, always served very fresh and piping hot, packed with veggies, proteins herbs and spices, you taste the freshness of the vegetables and herbs and the amazing stock just compliments the rest, Pho is very healthy and perfect for a lunch dish whatever the weather.
My recipe is an Entry level version of Pho, its full of the flavours that makes the soup so famous, made with everyday ingredients you can find in any supermarket, and best of all it is very easy to prepare in under 35 minutes.
If you have any comments or questions, please don’t hesitate to leave them below.
Photography by Frank Verbruggen
Damien's Amazingly simple Prawn PhoPrint Recipe
- 4 birdseye chillis, chopped
- 3 cloves of garlic, crushed
- 1 stick of lemongrass, cracked with the side of a knife
- 2cm piece of ginger, squashed slightly
- 4 spring onions, trimmed and sliced diagonally
- 600 mls of really good fish stock
- 3 tbsp of nam plah (asian fish sauce)
- Handful of coriander leaves
- Handful of mint leaves
- 150g cooked king prawns
- 150g rice noodles (cooked)
- 100g bean sprouts
- 1 lime, cut into wedges
Pour the stock into a medium size pan, add the lemongrass, garlic, ginger and two of the chillis, boil for about 15 minutes to create the basic stock. Taste it and if you want to crank up the spice, add the other two chillis. Turn down the heat, cover the pan and leave to simmer for a further 15 minutes. This will allow the flavours to really develop and the heat to kick in.
Add the prawns to the stock, and add three of the spring onions, the fish sauce and the herbs. Keep a little of each herb for garnishing. Put the lid back on the pan, and leave it whilst you carry out step 3.
In a pan of boiling water, cook the beansprouts for 1-2 minutes, or until they are just tender. Drain them and add them to the soup.
Remove the lemongrass, ginger and garlic from the soup and check for seasoning.
Divide the cooked noodles between two ramen bowls. Pour the soup over the noodles. Garnish with a little of the coriander and mint leaves, a few slices of red chilli and spring onion. Serve with a wedge of lime.
Equiptment needed, thick bottom pan, knive, chopping board, small pan, 2 serving bowls,