Vietnamese Noodle Soup
Originally known as "Pho Bo," this beautiful Vietnamese noodle soup is perfect for winter.
250 gm flat rice noodles, cut to 1/2 inch width
200 gm assorted seafood (shrimp, squid, scallops, mussels or crab)
1 small head of broccoli, broken into florets
1/2 carrot, thinly sliced
1/2 onion, thinly sliced
2 shiitake mushrooms, soaked and thinly sliced
50 gm bean sprouts
1 egg, beaten
4 tbsp chicken stock
3 tsp light soy sauce
1 tsp sesame oil
3 tsp fish sauce
1/2 tsp black peppercorns, crushed
1 tsp palm sugar
1 tbsp vegetable oil
In a wok over medium heat, add vegetable oil and add seafood, sit frying for 2-3 minutes until mussels open and seafood is cooked.
Add all vegetables and beaten egg and stir well before adding noodles.
Add soy sauce, fish sauce, sugar and peppercorns and fry for 3-4 minutes.
Add stock and bring to the boil. Serve with a drizzle of sesame oil.