Continuing in the theme of trying to re-establish a reasonably healthy lifestyle post-Christmas I have been experimenting with healthy recipes. I enjoy eating healthily generally. I love veg, fish, and a balanced meal but I do have a massive sweet tooth and an enormous soft spot for crisps. I’m also allergic to nuts and so pretty much everything deliciously Ella makes I can’t eat. I also like milk, eggs, and I would not be able to survive without cheese. Eating healthily though doesn’t mean you have to eat bland, tasteless food or that it’s difficult or expensive to cook, especially when you have this fabulous pho recipe. This recipe is from the BBC Good Food website and it will get you through a few cold winter evenings when all you want is a mountain of mash potato and a glass of red wine. It’s super easy to follow and absolutely delicious.
First of all you will need three medium sized pans, a hob, three mouths to feed and these lovely ingredients:
3 Garlic cloves crushed
2-4 Birdseyes chilis chopped (I used two, these mammas are hot so test before you add more!)
1 lemongrass stick, cracked with the side of a knife
2cm of fresh ginger stem, squashed slightly
4 spring onions, trimmed and slice diagonally
750 ml of fish or vegetable stock
3 tbsp Nam plah or Fish sauce (very smelly I only used a dribble)
Handful of fresh coriander
Handful of fresh mint
250g Cooked prawns
200g Rice noodles
200g Bean sprouts
Lime wedges to serve
Soy Sauce to add at your leisure
*I also added, mushroom, broccoli, red and green peppers just to up the veg intake!
And so to werk….
Pour the stock into a medium size pan, add the lemongrass, garlic, ginger and two of the chillies and briskly boil for about 15 minutes to create the basic broth. Taste it and if necessary add the other two chillies. Turn down the heat, cover the pan and leave to simmer for a further 15 minutes. This will allow the flavours to really develop.
2. Add the prawns to the soup, and add three of the spring onions, the fish sauce and the herbs. Reserve a little of each herb for garnishing. Put the lid back on the pan, and leave it whilst you carry out step 3.
3. In a pan of boiling water, cook the beansprouts for 1-2 minutes, or until they are just tender. Drain them and add them to the soup. Place the rice noodles in the boiling water and cook for 4-5 minutes (or less if using straight-to-wok noodles). Remove the lemongrass, ginger and garlic from the soup.
4. Divide the cooked noodles between two deep bowls. Pour the soup over the noodles. Garnish with a little of the coriander and mint leaves, a few slices of red chilli and spring onion. Serve with a wedge of lime.
Boun appetito! Or as they say in Nam Ăn ngon miệng nhe