Having had the pleasure of visiting the quaint coastal town of Hoi An, Vietnam, this summer and discovering all of their weird and wonderful dishes (many naturally gluten free), I have decided to try and re-create one of my most favourite, and one of their most widely available dishes – PhỞ. This dish is so healthy and fresh, yet so very filling – great for lunch or dinner (or indeed breakfast, which is when it is traditionally eaten).
PhỞ usually consists of a delicious broth (usually either beef or chicken), ribbons of rice noodles, crunchy bean sprouts and then some sort of protein (again, usually beef or chicken). The fun part of the dish and the reason why I enjoyed it so much, is that it is usually served alongside a plate of fresh herbs (coriander, mint, thai basil) and fresh chillis – all of which you add yourself once plated up, to suit you.
I have added a few little twists to the traditional PhỞ, but the basis of the dish is still the same; healthy, hearty and a hugely delicious noodle soup!
Nb. This recipe can be adapted to include chicken or beef instead of the salmon. All are very tasty additions.
- 2 x salmon fillets
- 200g Packet of pre-cooked rice noodles
- 2 1/2 Cup Vegetable stock
- 1 Tbsp Fish sauce
- 2 Tbsp Soy sauce
- 1/2 Tbsp Sesame oil
- 1 Lime
- 1 or 2 Chillis
- 2 Cups Beansprouts
- 1 Star anise
- 1 Carrot
- 1 Cup Baby spinach – washed
- 1 Knob Ginger
- Hanful Fresh Coriander
- Handful Fresh thai basil
- Handful Mint
- 2 Spring onions
- Start by pre-heating the oven to 200c.
- Next finely slice the chilli and spring onions and set aside.
- Peel and cut the carrot into large chunks. Peel the ginger.
- Put a large sauce pan onto a medium heat and pour in 600ml vegetable stock. Add the soy sauce, fish sauce, sesame oil, star anise, carrot, ginger and lime juice. The longer you leave this simmering, the better. Ideally should be at least 30 mins (but can be left for up to 2 hours)
- Place the salmon fillets on a square of tin foil each (tin foil squares should be large enough to be folded over to cover the salmon, to create individual parcels).
- Drizzle the olive oil, add a pinch of salt and pepper and zet of 1 lime.
- Cover the salmon up with the tin foil and place in the oven for around 12-15 minutes (depending on size of fillet).
- Once the salmon is cooked, remove from the oven.
- Place the rice noodles in to each serving bowl. Remove the ginger, carrot and star anise from the broth.
- Ladle the broth into each bowl, covering the noodles.
- Place a handful of spinach on top of the noodle broth and top with the salmon fillets.
- Sprinkle over the fresh herbs, finely chopped chilli and spring onions to individual taste.
- Slurp up and savour the flavour!