Veitnamese Seafood Pho

Ingredients

• Fish broth

  1 cup or 244g

• Rice noodles

  Dry

  40g

• Mushrooms

  White, raw

  100g

• Spinach

  Raw

  1 cup or 30g

• Cod

  Fish, atlantic, raw

  50g

• Scallop

  Mollusks, mixed species, raw

  50g

• Large King Prawns

  Sainsbury's

  50 grams or 50g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Bean Sprouts

  Leasa - Walmart

  1 serving or 85g

• Limes

  Raw

  ½ fruit or 34g

Directions

1. Make the fish stock separately. Then soak the noodles in bowl of boiling water for 5 minutes. Then drain and refresh under cold running water. After the broth has simmered for 10 minted, strain into a jug, discarding the solids, and return to the saucepan. Bring the broth back to the boil add the mushrooms and the spinach or any other greens and cook for 2 minutes. Add the seafood and cook for a further 2-3 minutes until cooked through. Divide the noodles and pho between two bowls, sprinkle over the chilli, spring onion and beans sprouts and if to hand some coriander leaves. Squeeze line juice over before serving.