This Asian-inspired broth, which is very similar to Vietnamese Pho, is a quick and warming dish, perfect for a mid-week meal. If you don’t have rice noodles to hand, sub in another thin noodle of your choice. If you think you need some extra greens,
add them! A little artistic license won’t hurt this recipe.
Use: a firm fish. Ling, Monkfish, Gurnard or Hapuka would all work very well.
- 350g firm White Fish or Prawns (I used Ling)
- 1 Litre Vegetable Stock
- 2cm Ginger, crushed slightly with the back of a knife
- 1 Star Anise
- 2 cloves Garlic, peeled
- 1 Red Chili, deseeded and chopped
- 2 Tbsp Fish Sauce
- 3 Spring Onions, finely chopped
- 1 handful Bean Sprouts
- 1 handful fresh Mint leaves
- 1 handful Coriander leaves
- 80g Rice Noodles
- Fresh Lime wedges
- Cut the fish into medium-sized cubes and set aside. You can do this in advance of cooking and store the fish in the fridge. Remember to bring the fish up to room temperature before you cook it though.
- Pour the stock into a heavy-based saucepan and place on a medium-high heat. Add the ginger, star anise, garlic and chilli and bring to a boil.
- Reduce the heat and allow the stock to simmer gently for a further 20 minutes to enhance the flavour.
- Add the fish sauce, spring onions, bean sprouts, mint and coriander to the stock. Reserve quarter of the fresh herbs and a small handful of spring onions for garnishing later if you wish.
- Simmer the broth for a further 5 minutes, or until the fish is cooked through. Then remove the star anise, ginger and garlic and set aside.
- While the fish is cooking, cook the rice noodles according to the packet’s instruction.
- Place the cooked rice noodles into the pot of broth, or into individual bowls and add the broth on top.
- Serve immediately in bowls with a garnish of fresh herbs and spring onion, and a fresh lime wedge on the side.