For 2 (For 4)
Noodles: 2 pack (4 packs)
Onion: 1 (2)
Pho Stock Cube: 1 (2 )
Cinnamon Stick: 1 (2 )
White Pepper: 1 pod (1 pod)
Star Anise: 1 pod (2 pods)
Black Peppercorns: 1 pod (2 pods)
Chicken Thighs: 1 pack (2 packs)
Carrot: 1 (2)
Mange Tout: 1 pack (2 packs)
Lime: 1 (2)
Red Chilli : 1 (2)
Spring Onions: 1 bunch (1 bunch)
Coriander: 1 bunch (2 bunches)
Thai Basil: 1 bunch (2 bunches)
Mint: 1 bunch (2 bunches)
Per serving: Energy (kcal) 875 Fat 24g of which saturates 5g Carbohydrates 103g of which sugars 19g Protein 70g Salt 2.02g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Pho (pronounced ‘fuh’) emerged from the cultural flux of Vietnam a century ago, when Chinese and Vietnamese street vendors, influenced by French eating habits, began adding beef to their rice noodle broths. Once established, pho’s fans were slow to embrace any variations to the recipe, but the first to catch on was pho ga, a funky variation on the classic Chinese chicken noodle soup. Whether beef or chicken, pho is all about clear, deceptively meaty broth, undertones of spice, tender meat, broad rice noodles and a bright sprinkling of herbs and lime.
Preparation time:For 2 - 20 minsFor 4 - 25 mins
Cooking time:For 2 - 25 minsFor 4 - 30 mins
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