This is a photo of the Vietnamese Pho I made the other night, first attempt and I was pretty damn happy with it! As was Scott. Recipe orginally from taste.com.au - but here it is again.
1 litre salt-reduced chicken stock (I used Massel Chicken Stock which is Vegan Friendly)
3cm piece fresh ginger, peeled
2 star anise
1 tablespoon fish sauce
2 teaspoons soy sauce
100g rice-stick (pad Thai) noodles
2 tablespoons lime juice
300g firm tofu, cut into 3cm cubes
1 cup fresh coriander leaves
1 cup beansprouts, trimmed
2 small red chillies, thinly sliced
3 green onions, thinly sliced (I didn't have any of these so I used fried onion, found in the asian aisle of woolies)
Lime wedges, to serve
3 Baby Bok Choy, quartered lengthways
Place stock, ginger, star anise, fish sauce, soy sauce and 2 cups cold water in a large saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. In the last minute add your Bok Choy, and remove once wilted and cooked.
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 to 8 minutes or until tender. Separate with a fork. Drain.
Using a slotted spoon, remove ginger and star anise from stock mixture. Add tofu. Stir in lime juice. Divide noodles, Bok Choy and stock mixture between bowls. Top with coriander, beansprouts, chilli and onion (or fried onion). Serve with lime wedges.