Phil Vickery's My Pho



Place the stock (or water and cubes) into a large saucepan and heat until just simmering.

Next add the onions, chilli, garlic, fish sauce and sugar and a little salt and pepper.

Meanwhile, cut the pork into very thin slices across the fillet then into 4 and add to the stock.

The pork will cook almost straight away, and stir well.

Add the noodles and beansprouts and bring back to the simmer and turn off.

Roughly chop the herbs and add to the Pho along with the juice from the lime and serve straight away.

You can serve a little soy sauce with the Pho if you want along with extra lime, herbs and even more chilli.



Prep time: 30 minutes

Cook time: 15 minutes

Serves: 4

  • 1 litre good quality, strong chicken or pork stock

  • 8 spring onions, sliced on the diagonal

  • 1 small fresh red chilli, finely chopped

  • 2 cloves garlic, crushed

  • 2 tbsp fish sauce

  • 1 tbsp palm sugar or castor sugar

  • salt & pepper

  • 1 small pork fillet (about 350g) free of silver skin and any fat

  • 200g cooked rice vermicelli or noodles

  • 200g beansprouts

  • 1 small bunch coriander

  • 1 small bunch Thai or any fresh Basil

  • 10 fresh mint leaves

  • juice 2 large limes