“I was once very lucky to film in Vietnam some years ago,” recalls chef and telly presenter Phil Vickery. “On every street corner in Hanoi they serve Pho from very early in the morning up until lunchtime.
“I had a beef version but the base stock was always the same, packed with fresh basil and lots of chilli. Pho is a very satisfying meal and is very good for you.”
Fragrant turkey pho
Equipment
- Large saucepan
Ingredients
- 1/2 x 10g reduced-salt chicken stock cube
- 10 spring onions sliced on the diagonal
- 1 small fresh red chilli finely chopped
- 4 garlic cloves crushed
- 1 tsp fish sauce
- 2 small skinless turkey breast slices (approx. 250g), fat trimmed
- 200 g cooked rice vermicelli
- 200 g beansprouts
- 6 tbsp roughly chopped fresh coriander
- 4 tbsp roughly chopped Thai basil or any fresh basil
- 10 fresh mint leaves roughly chopped
- 2 large limes juice
- freshly ground black pepper
Method
- Place one litre of water and the stock cube into a large saucepan and heat until just simmering.
- Next add the onions, chilli, garlic, fish sauce and some pepper. Simmer for three minutes.
- Cut the turkey into very thin slices and then add to the stock: it will cook almost straight away. Stir well.
- Add the vermicelli noodles and beansprouts and bring back to a simmer, then turn off the heat.
- Add the herbs to the Pho along with the juice from the lime and serve straight away.
Nutrition
Diabetes Meal Planner by Phil Vickery with Bea Harling BSc, photography by Kate Whitaker, is published by Kyle Books and supported by Diabetes UK.
Read more – Phil Vickery: ‘I do eat some obscure things sometimes’.
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