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
Salmon pho cups with Earl Grey broth
  • Ready in: 35 mins
  • Serves: 12
  • Price: £1.12 per serving

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Nutritional Info
Each 161g serving contains
  • Cals 90
  • Fat 2.3
  • Sat Fat 0.5
  • Sugar 3.4
  • Salt 1.29
of your reference intake.
Typical energy values per 100g: 234kJ/56kcal.
  • 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
  • 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.