Are you pho real, 20 minute pho? You've heard right my lovelies.
Pho, pronounced 'fuh' is a classic Vietnamese dish. It can usually take up to 3 hours to make due to the deliciously divine broth that sits there all spiced up and simmering. However, I wanted to make something that was doable for a weeknight meal, so simplified the whole simmering process down to 20 minutes with a quick chicken and garlic based broth.
Ingredients:
- 1 Glass of chicken broth
- 3 Mushrooms (add more on preference)
- Parsley (you can also used coriander, my shop was out of stock at the time)
- 3 Garlic cloves, pressed
- 8 king sized prawns
- Rice noodels
- Cooking oil (I used coconut oil)
- Sriracha sauce (optional)
- Soy sauce (optional)
- Lime/lemon juice (optional)
Cooking time: 15 minutes
Total time: 20 minutes
Method:
Step 1: In a large pot, start making the broth according to the packet, add in the pressed garlic (throwing in some pressed ginger would also be delicious, I just didn't have any at the time) with a few coriander/parsley strands and let it simmer away. Get another big pot of boiling water on the go to later put the noodles in.
Step 2: While the broth is simmering start frying the mushrooms. Cut them however you fancy, I sliced and then fried them.
Step 3: Once the mushrooms are cooked, take them out of the pan and place them on a plate on the side. Add the prawns to the frying pan and fry till cooked. At the same time add the noodles to the pot of boiling water.
Step 4: While you are waiting for the prawns and noodles to cook, fish out the pressed garlic (ginger is you used any) and parsley strands from the broth, these can be thrown away.
Step 5: Once the prawns are cooked, turn off the heat and it's time to serve! Drain the noodles and place them in a bowl. Fill the bowl with the broth and add the prawns and mushrooms.
Step 6: (optional) Server with a few parsley stems, Sriracha sauce, soy sauce and a chunk of lime/lemon.
Dig in and enjoy!
Until next time,
Holly
