Vietnamese Prawn Pho

Name: Vietnamese Prawn Pho
Yield: 2 servings
Cuisine: British
Ingredients: 4 Birds eye chillies chopped; 3 Cloves garlic cracked with the side of a knife; 1 stick lemon grass, cracked with the side of a knife; 1 inch piece fresh ginger slightly bruised to release flavour; 4 spring onions finely sliced; 1 litre prawn stock, ideally homemade; 3 tbsp Asian fish sauce; Handful fresh coriander leaves; Handful fresh mint leaves; 200 g king prawns; 200 g rice noodles; 100 g bean sprouts; 1 Lime cut into wedges for serving

Cooking With Peggs @cook_19798891

There is nothing better than a warming prawn pho to keep you going through the stormy weather. This recipe brings together some really clean flavours that will leave you feeling comforted yet guilt free and healthy

Cooking With Peggs @cook_19798891

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Ingredients

2 servings

4Birds eye chillies chopped
3 Clovesgarlic cracked with the side of a knife
1 sticklemon grass, cracked with the side of a knife
1 inchpiece fresh ginger slightly bruised to release flavour
4spring onions finely sliced
1 litreprawn stock, ideally homemade
3 tbspAsian fish sauce
Handfulfresh coriander leaves
Handfulfresh mint leaves
200 gking prawns
200 grice noodles
100 gbean sprouts
1Lime cut into wedges for serving

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Steps

1

Pour the stock into a suitable pan and add the lemongrass, garlic, ginger and the chillis and bring to the boil.Turn down the heat, cover the pan and leave to simmer for 30 minutes. This will allow the flavours to infuse.
2

Add the prawns to the soup, and add three of the spring onions, the fish sauce and the herbs. Reserve a little of each herb for garnishing.
3

Remove the lemongrass, ginger and garlic from the soup. Add the noodles and keep simmering until the noodles are cooked. Now add the bean sprouts.
4

Divide between two deep bowls and garnish with a little of the coriander and mint leaves, a few slices of red chilli and the remaining spring onion.
5

Serve with a wedge of lime.