I was once lucky to film in Vietnam. On every street corner in Hanoi they serve pho from early morning until lunchtime. It’s very satisfying and good for you.
SERVES 4
PREPARATION TIME 30 MINUTES
COOKING TIME 15 MINUTES
½ reduced-salt chicken stock cube
10 spring onions, sliced on the diagonal
1 small fresh red chilli, finely chopped
4 garlic cloves, crushed
1 tsp fish sauce
freshly ground black pepper
2 small skinless turkey breast slices (approx 250g), fat trimmed
200g cooked rice vermicelli
200g beansprouts
6 tbsp fresh coriander, roughly chopped
4 tbsp Thai or any fresh basil, roughly chopped
10 fresh mint leaves, roughly chopped
juice of 2 large limes
1. Place 1 litre of water and the stock cube in a large saucepan and heat until just simmering.
2. Next add the onions, chilli, garlic, fish sauce and some pepper. Simmer for 3 minutes.
3. Cut the turkey into very thin slices then add to the stock – it will cook almost straight away. Stir well.
4. Add the vermicelli noodles and beansprouts and bring back to a simmer, then turn off the heat.
5. Add the herbs to the turkey pho along with the juice from the limes and serve straight away.
NUTRITION TIP A leaner meat than chicken, turkey is a good source of B vitamins, selenium, zinc and phosphorus.
ENERGY 269kcals PROTEIN 22g FAT 1.2g SATURATED FAT 0.3g CARBOHYDRATE 42g TOTAL SUGARS 2.1g SALT 0.5g SODIUM 196mg FIBRE 4g
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