Ingredients

  • 1 litre strong homemade chicken or turkey stock (or use 3-4 chicken stock cubes)
  • 8 salad onions, sliced on the diagonal
  • 2 British quick cook turkey breast steaks
  • 2 cloves garlic, crushed
  • 1 small fresh red chilli, finely chopped
  • 2 tablespoons fish sauce
  • Salt and black pepper
  • 200g rice vermicelli
  • 200g beansprouts
  • 1 small bunch of coriander
  • 1 small bunch of Thai fresh basil or normal basil
  • 10 fresh mint leaves
  • Juice of 2 large limes
  • Gluten free soy sauce, to season
  • 1 tablespoon caster sugar

Method

  1. 1 Place the stock into a large saucepan and heat until just simmering.
  2. 2 Next add the onions, chilli, garlic, fish sauce, sugar and a pinch of salt and pepper.
  3. 3 Simmer for 3 minutes.
  4. 4 Cut the turkey into very thin strips and add to the stock.
  5. 5 The turkey will cook almost straight away, and stir well.
  6. 6 Add the noodles and beansprouts and bring back to the simmer and turn off.
  7. 7 Roughly chop the herbs and add to the Pho along with the juice from the lime and serve straight away.
  8. 8 Serve a little soy sauce with the Pho along with extra lime, herbs and extra chilli.

Nutritional Details

Each serving provides
  • Energy 1407kj 336kcal 17%
  • Fat 2.4g 3%
  • Saturates 0.3g 2%
  • Sugars 7.4g 8%
  • Salt 2.4g 40%

% of the Reference Intakes

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