Melanie Jenkins
Using a quality store-bought stock – or better still, one you’ve made from scratch – will result in the best-flavoured pho (pronounced ‘fuh’) and a truly authentic brew.
Recipes and Styling: Jo Wilcox | Photography: Melanie Jenkins | Props: Natalie Hoelen
Vegetable and tofu pho
Vegetarian pho lovers can eat their heart out with this tantalising recipe, which is packed with vegetables and tofu. Ginger and star anise lend their unique flavours to this variation of the Vietnamese noodle soup.
Chicken pho with lime and coriander
This sharp, zingy pho is a wonderfully warming meal. With juicy strips of chicken, freshly wilted bok choy and the flavourful goodness of lime, coriander and chilli, a bowl of this noodle soup is an explosion of taste.
Beef and hoisin pho
Overflowing with cabbage, mushrooms and red onion, this beef and hoisin pho is a sense-tingling variation of the traditional Vietnamese noodle soup. Serve with generous toppings of coriander, crispy shallots and chilli flakes!
