Vietnamese Pho with Courgette Spaghetti
Ingredients
- 2 litres good quality vegetable stock , (see notes)
- 1 stick of cinnamon , (or 1/4 tsp ground cinnamon)
- 2 star anise
- 4 whole cloves
- thumb sized piece of ginger , , peeled and grated
- 2 cloves of garlic , , peeled and minced
- zest of 1 lime
- 2 tbsp fish sauce , (see notes)
- 1 spring onion , (scallion), chopped
- handful of green beans , , cut into small pieces
- 1 courgette , , spiralized (see notes if you don't have a spiraliser)
For garnish:
- handful of coriander , (cilantro), finely chopped
- handful of cashews , , chopped
- radish , , thinly sliced
Instructions
- Place the stock, cinnamon, star anise, cloves, ginger, garlic, lime zest, fish sauce and spring onion in a large pot. Heat on high until the mixture comes to a boil then turn down to simmer for 20 minutes. Remove the cinnamon stick, star anise and cloves. Add in the sliced beans and cook for a further 2 minutes.
- Divide the spiralized courgettes and soup among 4 bowls. Garnish with the chopped coriander, cashews and sliced radishes.