Having been to Vietnam recently, it made sense to add a version of Pho pronounced 'Fir' over there. I had a beef version for breakfast eaten on the side of the street very early one morning. The freshness of the dish really made an impact on me tasty, clean flavours all working well together. Also, this dish is gluten-free, something that is close to my heart. There are many versions in Vietnam from north to south and can be made with chicken, beef and fish. One is even served with bread that is sliced and dunked in.
- 1 good quality strong chicken or pork stock, If using stock cubes I use pork or chicken and they are roughly 10g each. The for 1 litre I would add 3 or 4
- 10 spring onions, sliced on the diagonal
- 1 small fresh red chilli, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp fish sauce
- 1 tbsp palm sugar or caster sugar
- salt and freshly ground black pepper
- 350 g pork fillet, (1 small fillet) free of silver skin and any fat
- 200 g cooked rice vermicelli or noodles
- 200 g beansprouts
- 1 small bunch coriander
- 1 small bunch Thai or any fresh Basil
- 10 fresh mint leaves
- juice 2 large limes
- Place the stock (or water and cubes) into a large saucepan and heat until just simmering.
- Next, add the onions, chilli, garlic, fish sauce, sugar and a little salt and pepper.
- Meanwhile, cut the pork into very thin slices across the fillet, then into 4 and add to the stock.
- The pork will cook almost straight away; stir well.
- Add the noodles and beansprouts, bring them back to a simmer and turn off.
- Roughly chop the herbs, add to the Pho and the juice from the lime and serve straight away.
- You can serve a little soy sauce with the Pho if you want, along with extra lime, herbs and even more chilli.
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