Pho is an extremely delicious Vietnamese noodle soup, of which I’m a huge fan. I’ve always pronounced it as if it rhymes with ‘blow’ but someone on Twitter corrected me and said it’s ‘fur’ or ‘fuh’. If I’m honest I think I’m going to stick with my pronunciation, as for me, it kinda falls into the same category as paella, yes the correct way to say it is ‘pae-ay-ya’ but anyone who isn’t Spanish sounds like a nob when doing so. One of my many food-related pet peeves.
Some of my favourite and go-to recipes come from the colour supplements in the Sunday newspapers, and this one is no exception. I could’ve written it all out, but quite frankly, I’d just be recreating the wheel and I followed it verbatim anyway. See below for method and ingredients.
It does look like a terrifyingly long ingredients list, but as long as you have a fairly well stocked herb/spice collection and store cupboard then you should be fine, there’s nothing out of the ordinary included. I actually forgot to add the beansprouts but I’m not a huge fan of them anyway,
Once you’ve done the prep it’s just a case of adding it all to the pan, bringing to simmering point before poaching the chicken in the stock. cooking the noodles & cabbage and dishing up. It’s fragrant, and punchy but not spicy at all, a good slug of my favourite Encona hot pepper sauce spiced it up nicely though.
I reheated for lunch the following two days and it was delicious, and if anything, even more concentrated flavour-wise. The noodles were a little bit soft, but on the whole, an extremely enjoyable, and substantial lunch.
If noodle soups are your thing, you should check out my ramen recipe too.
What’s your favourite desk lunch? comment below or tweet me x