For 2 (for 4)
Rice Noodles: 3 packs (6 packs)
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)
Shiitake Mushrooms: 1 punnet (2 punnets)
Coriander: 1 bunch (2 bunches)
Thai Basil: 1 bunch (2 bunches)
Mint: 1 bunch (2 bunches)
White Onion: 1 (2)
Carrot: 1 (2)
Red Chilli: 1 (2)
Spring Onions: 1 bunch (2 bunches)
Mange Tout: 1 pack (2 packs)
Lime: 1 (2)
Per serving: Energy (kcal) 372 Fat 3g of which saturates 1g Carbohydrates 84g of which sugars 12g Protein 8g Salt 3.64
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. Especially reviled was the drab, meatless pho imposed on wartime Hanoi, nicknamed ‘pilotless pho’ after the US reconnaissance drones flying overhead. Thanks to an abundance of fresh aromatics, our umami-rich pho stock, meaty shiitake and crunchy veg, now you can cook a vegan pho that is anything but ‘pilotless’ in flavour.
Preparation time:For 2 - 15 minsFor 4 - 15 mins
Cooking time:For 2 - 20 minsFor 4 - 20 mins
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