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Recipe for :

Pho - Hanoi Soup

Seasoned PioneersThis recipes comes Seasoned Pioneers who are suppliers of spices, herbs, etc online. In their own words:

"Our ingredient range is exceptional, featuring over one hundred exotic spices, herbs, peppercorns, chillies, and other specialist ingredients, including many fully certified organic lines. To ensure authenticity we produce our spice blends in-house by hand to strictly original recipes.

Selected spices are dry-roasted together to fully release and marry their flavours and aromas".

To visit the web site < click here >

The tropical monsoon climate of Vietnam makes for a lush greenness of rampant vegetation.

Exotic spices such as galangal and green peppercorns are blended with handfuls of fresh coriander, basil and mint. Red chillies are mellowed by sweet coconut and peanuts with bay, aniseed and lemongrass adding their distinctive flavours.

The result: A fascinating cuisine to tempt the most adventurous spirit.


4cm / 1½" Fresh Ginger, crushed but not peeled
1 Onion
1.6 litres / 2 3/4 pints Chicken Stock
2" Cinnamon Bark
1 tsp Anise Seeds
225g / 8oz Chicken Breast, cut into thin strips
1 tsp Fish Sauce (Nouc mam)
1/4 tsp Unrefined Light Brown Soft Sugar
1/4 tsp Green Peppercorns, crushed
340g / 12oz Rice Noodles
2 Spring Onions, cut in very fine rounds
2 Birdseye Chillies, cut in very fine rounds
2 tbsp chopped Fresh Corander
2 tbsp chopped Fresh Mint
1 Lime, cut into Wedges

  • Roast the ginger and onion in a pre-heated oven (230°C /450°F) until brown, about 30 minutes.
  • Mix with stock, cinnamon and anise seeds in a pan, bring to the boil, cover and simmer gently for 15 minutes.
  • Strain and reserve the stock.
  • Meantime, mix the chicken strips, fish sauce, unrefined sugar and green peppercorns in a bowl and leave for 30 minutes to marinade.
  • Put the noodles in warm water and leave to soak until soft, about 30 minutes. Drain.
  • Mix the marinated chicken with 120ml/4 fl oz of the reserved stock in a pan and, stirring all the time, simmer very gently until the chicken is white all the way through.
  • Turn off the heat.
  • Bring a large pan of water to a violent boil.
  • Drop in the noodles and cook until just tender, which may be less than a minute (Test by biting one.)
  • Drain in a colander and run cold water over to refresh.
  • Divide the noodles between four bowls.
  • Remove the chicken from its poaching liquid and arrange over the noodles.
  • Scatter the spring onions, birds eye chillies, coriander & mint over the chicken then ladle in the stock.
  • Serve with lime wedges.

Serves 4

Seasoned Pioneers
Seasoned Pioneers