Quick and easy Vietnamese pot pho recipe
- 1 reduced-salt vegetable stock cube
- 2 cloves garlic
- 2 whole star anise
- 1 stem lemongrass
- 3cm piece root ginger
- 1 cinnamon stick
- 4 tsp Thai fish sauce
- 4 tsp reduced-salt soy sauce
- 500g Asda Frozen Mixed Vegetables
- 325g bag Asda Ready to Wok Rice Noodles
- fresh mint and / or coriander, to serve
Dissolve ½ reduced-salt vegetable stock cube into 1.2L hot water.
Add 2 cloves garlic, peeled and lightly crushed, 2 whole star anise, 1 stem lemongrass, outer leaves removed and lightly bruised, a 3cm piece root ginger, peeled and lightly bruised, and 1 cinnamon stick. Bring to the boil, then partially cover the pan and leave to simmer for 25 mins.
Remove the garlic, star anise, ginger, lemongrass and cinnamon with a slotted spoon and discard.
Add 4tsp Thai fish sauce, 4tsp reduced-salt soy sauce and 500g Asda Frozen Mixed Vegetables. Bring to the boil then simmer for 4 mins or until the veg is tender but still firm.
Add a 325g bag Asda Ready to Wok Rice Noodles and warm through until piping hot.
Divide the pho between 4 bowls, garnish with mint and coriander leaves, then serve.