Vietnamese food is the true 'light cuisine' of Asia.

It makes the best of abundant fresh herbs and greens to flavour delicate soups and stir-fries, grilled foods served on, or with, rice or noodles.

Rarely does any dish have added fats. Pho is one out of a multitude of Vietnamese soup noodle dishes, arguably the most widely known.

Usually a slow simmered beef noodle soup with a rich, clear broth achieved from hours upon hours of boiling bones and different herbs and often garnished with bean sprouts, lime wedges and other herbs.

The following recipe is a quick version. Vegetarians can use vegetarian stock cubes and substitute the chicken slices with mushrooms of tofu.

Vietnamese Chicken Noodle Soup

Time taken: 30 Mins.

Serves: 4

Ingredients:

For the broth

3 stock cubes
2 ltrs water
1 inch piece fresh ginger, crushed
5-6 cloves garlic crushed
1 green chilli crushed
2 teaspoons salt
1 packet noodles
250 gms boneless chicken sliced thinly OR Fresh button mushrooms OR Tofu sliced thin

To serve with

2 cups fresh bean sprouts,

Handfull of fresh coriander and basil stalks,

Limes, cut into wedges, for garnishing

Fresh chillies sliced thin

Sriracha or other chili sauce, for serving Optional

Fish sauce, for serving (optional)

How to make it:

• Place water to boil with salt, stock cubes, ginger, garlic and chillies.
• When the broth is boiling add noodles and allow to cook until soft.
• Add sliced chicken / mushrooms OR Tofu and allow to cook through.
• When done, divide noodles into 4 bowls, top with cooked chicken /mushrooms or Tofu, and ladle broth over.
• Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired.
• Add chili sauce or fish sauce, to taste, if desired.