Vietnamese Noodle Pho

Serves: 2-4

Ingredients:

5 x Star Anise

4 x Whole Cloves

3 x Cinnamon Sticks

2 x Cardamom pods

1 tbsp Whole Coriander Seeds

8 cups Veggie Stock

1 Red Onion, chopped

3 inch pce Ginger, chopped

1 tbsp Coconut Sugar

2 tbsp Tamari

3 tsp Rice Vinegar

Salt to taste

Veggies: Carrot, mushrooms, zucchini, capsicum, bok choy

Noodles: Soba/Rice/Udon

Fresh Herbs: Coriander, Vietnamese Mint

Protein: tofu, chicken, beef, prawns

Method:

1. Heat a large pot on medium-high heat. Heat the anise, cloves, cinnamon, cardamom and coriander seeds until fragrant.

2. Add the stock and reduce to a simmer (med-low heat). Put on the lid and continue to simmer for 30 minutes.

3. Cook the onion and ginger in a pan until golden and set aside.

4. Strain the broth and discard the spices. Pour the broth back into the large pot. Add the onion and ginger mix, stir in the sugar, tamari and rice vinegar. Season as needed and heat on low for another 20 minutes (lid on).

5. Cook the noodles and set aside.

6. Add the sliced veggies and cook for 10 minutes on medium heat. Cook your choice of protein.

7. Place noodles in a bowl. Spoon the broth over the noodles and top with your protein, fresh herbs and fried shallots.

Have a play around with veggies and herbs and protein. This is a really delicious and nutritious meal and one that is requested often when I'm menu planning.