Pho Easy – 15 Minute Noodle Soup
I love Pho.
Now, let’s start with a little Pho lesson. “The general theory held by most Vietnamese culinary experts is that the word “pho” is a corruption of the French “feu” or “fire.” Pho could be a Vietnamese adaptation of the French soup “pot au feu” or French beef stew, which the French brought to Vietnam when they came to rule the country”
Pho is a noodle soup. Filled with an abundance of flavour and fresh veggies, you can spice it up with chilli and corriander. This is my take on the soup. I used left overs from my fridge as I hate waste. You can find beautiful bowls for your Pho here.
How do you have your Pho?
- one spring onion finely sliced
- tablespoon of olive oil
- two mushrooms finely sliced
- 1/2 carrot finely sliced
- left over protein so cooked chicken or beef cut into strips about 250gms
- one tablespoon miso paste
- two broccolini stalks chopped
- 1/2 zucchini ribboned
- soba noodles 50 gms
- two cups of water
- two cups of chicken stock
- salt to taste
- two eggs
- chilli flakes-optional
- Start by boiling two eggs in a seperate small pot. Once the eggs have boiled, set aside. You will add these when its time to serve.
- In a medium pot gently heat your olive oil and add your sliced spring onion, carrot and mushrooms.
- Once your mushrooms have changed color and softened add your chicken stock.
- Then add your protein.
- gently bring to the boil
- Add your miso paste and stir through.
- Gently simmer for about 10 minutes.
- At the 8 minute mark add your soba noodles
- Then add your zucchini ribbons.
- peel your eggs and add them to the bowl of soup. You can also add chilli flakes for that added kick.