Vietnamese Pho is best made with a full flavoured stock, but for a simplified version that you can prepare if you do not have any stock on hand see my easy version below. This is not a traditional Pho as I mostly just threw together flavours I thought would work but it was rich in flavour and I enjoyed it enough to want to share it with you!
2L Real Chicken/Vege Stock
2 Star Anise
2 Cinnamon Stick
1/4 Tsp Whole Peppercorns
Thumb-Sized Fresh Ginger, quartered
1 Onion, thinly sliced
1 Tsp Oil
2-3 Chicken Breast
2C Mung Bean Sprouts
4 Baby Bok Choy, sliced in half lengthwise
1C Sugar Snap Peas, pods halved
1C Shitake Mushrooms
1-2 Long Red Chillies, Sliced
2 x Limes
Bunch Coriander to Serve
1. Use a large pot to boil stock with 2 cups water, star anise, cinnamon, peppercorns, cloves, ginger and onion and allow to simmer for approx 20mins in order to bring out all the flavours from the spices.
2. Meanwhile grill or pan fry the chicken using cooking oil such as coconut oil. Once cooked allow to sit for 5 minutes before thinly slicing.
3. Distribute the bean sprouts, bok choy, peas, mushrooms and chicken into 4 large serving bowls and pour over the hot stock mixture (feel free to drain to remove the spices before doing so). The hot mixture will cook the veges just enough and serve with chilli, herbs and a quarter of lime.
Just another health and fitness professional putting in their 2 cents. 2 cents may be all you need one day.