Not quite pho, but this is not a phony, it’s real good and easy to make as all of our recipes are. 45 minutes to make including prep!
Hit your Asian food craving with this!
SERVES 6
INGREDIENTS
2 – 4 mushrooms (we used shitake so 4 because of the size) thinly sliced
½ leek sliced into rings
1 beetroot fresh peeled and cut into thin bitesize slices
3 tbsp dark soy sauce
1 stick of lemongrass cut lengthways
1 piece of ginger, grated (the size of a garlic clove
1 pinch of chilli flakes
2 sticks of celery cut into small pieces
1 small courgette made to ribbons (peeled lengthways)
1 small carrot made to ribbons (peeled lengthways)
1 sweet potato, cut into small chunks and roasted until cooked and dry on the outside.
1 bok choy
3 shallots sliced into rings
2 tbsp sesame oil
1 tsp honey or sugar
350 grams of rice noodles
METHOD
Add the 2 shallots, ginger, chilli, celery, and 1 tbsp sesame oil and fry gently for 3-5 minutes, then add 1 and ½ litre of water, soy sauce, beetroot and lemongrass. Cook and reduce to 1 litre.
Taste and add more soy if you like it a little more salty. Add the honey, sesame oil, carrot, leek, courgette, sweet potato. Switch off the heat and let it sit.
Add the noodles to another pot of boiling water and cook to the instructed length of time (usually about 5-8 minutes) and then strain, drizzle with a little oil to stop the noodles sticking to each other.
Add the noodles to a bowl and pour over the broth. Garnish with the last shallot and bok choy leaves to add a fresh crunch.
