Vietnamese Phó

Ingredients

• 1 litre chicken (or vegetable) stock

• 2 tablespoons fish sauce

• 1 steak or chicken breast, trimmed of fat/skin and thinly sliced

• 1 chilli - finely sliced or 1/4-1/2 tsp chilli flakes depending on taste

• 2 handfuls clear vermicelli noodles

• 1 cup finely sliced spinach

• 2 tomatoes - diced

• 1 small courgette - shredded

• 1/4 cup fresh or frozen corn kernels

• 1 spring onion - finely sliced

• finely grated rind 1/2 lemon

• mint &/or coriander to serve

  Method

1. In a large pot, bring the stock to a gentle simmer.

2. Add the fish sauce and the noodles and continue to simmer a further 5 minutes

3. Add the vegetables and bring back to the boil

4. Add the beef/chicken and simmer a further 2 minutes

5. Mix through the lemon rind

   To Serve

Serve in large bowls topped with a generous pile of fresh herbs and a swirl of sriracha sauce for extra heat.

The vegetables included above are simply suggestions. This broth will work well with any finely chopped green and red vegetables you have on hand