Salmon pho cups with earl grey broth

Salmon pho cups with Earl Grey broth

The subtle bitter orange flavour of the tea turns this Vietnamese-inspired soup into a fresh, fragrant treat

By , 18 May 2016

(2 votes)

Salmon pho cups with Earl Grey broth
  • 35 Mins

  • Serves: 12

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Nutritional Info
Each 161g serving contains
  • Energy

    377KJ

    90KCAL

    5%
  • Fat

    2.3g

    low

    3%
  • Saturates

    0.5g

    low

    3%
  • Sugars

    3.4g

    low

    4%
  • Salt

    1.29g

    med

    22%
of your reference intake.
Typical energy values per 100g: 234kJ/56kcal.
Ingredients
  • 1L fresh chicken stock
  • 50ml Earl Grey tea
  • 2 cloves garlic, lightly bashed
  • 2 star anise
  • 1 small cinnamon stick
  • 1tsp coriander seeds
  • 1tsp black peppercorns
  • 3 cardamon pods, lightly bashed
  • 2cm piece ginger, sliced
  • 1tbsp fish sauce
  • 11⁄2tbsp soft light brown sugar
  • 325g Grower’s Selection Rice Noodles
  • 180g beansprouts
  • 2 x 135g Fishmonger’s Selection Ready To Eat Kiln Roast Salmon Flakes
  • 5 spring onions, finely sliced
  • 25g bunch Grower’s Selection Mint, leaves only
  • 2 red chillies, finely sliced
  • 25g bunch Grower’s Selection Coriander, leaves only
  • 12 lime wedges
Method
  • Place all the ingredients for the broth in a large pan and bring to the boil.

  • Cover, reduce the heat and simmer for 30 mins. Remove from the heat and allow to cool, then pass through a sieve.

  • When ready to serve, return the broth to the pan and bring to the boil.

  • Divide the noodles and beansprouts between 12 cups or bowls and add the salmon and spring onions.

  • Pour boiling broth into each cup and top up with the mint, chilli and coriander. Serve with the lime wedges.