Asparagus and Spinach Pho
‘Pho’ is a Vietnamese soup which is usually eaten for breakfast. We ate it a lot whilst travelling SE Asia as it boosts your immune system (crucial whilst the temperature seems to be dropping) and it’s also very filling, whilst cheap to make. I’ve used asparagus and spinach in my version as it’s beautifully in season this time of year (May), but you can experiment a bit as well.
You Will Need: (Serves 4 Asparagus and Spinach Pho)
- A bunch of Asparagus
- 1 small bag of Spinach, washed
- 2 tsp Gluten Free Bouillon
- 2in fresh Ginger, grated
- 2 Onions, sliced
- 4 Spring Onions, sliced
- 2 Star Anise
- 1 Cinnamon Stick
- Black Pepper
- 300g Rice Noodles
- Small handful of Coriander Leaves, coarsely chopped
- 1 Lime, cut into wedges
Begin by preparing the asparagus, snapping them in half and keeping the florets.
Bring a large pot of water to the boil (around 1 litre) and stir in the vegetable stock.
Next, add the ginger, onions, spices and plenty of black pepper. Leave to bring to the boil again.
Now, add the asparagus, a small handful of spinach and the rice noodles, seperating them out as you go. Take the pan off the heat, cover and leave for 10 mins.
Serve your Asparagus and Spinach Pho in a bowl with coriander sprinkled over the top.
You can also chop up a chilli and so people can add it according to how spicy they want it. You can also allow people to add extra spinach as they go.