Spiced Prawn, Coconut and Banh Pho Pot

cook 20 mins
Tags: Spicey
  • 1 tablespoon sunflower oil
  • 6 pink shallots, finely sliced
  • 1 red chilli, finely sliced, plus extra slivers to garnish
  • 1 green chilli, finely sliced
  • 1 cinnamon stick
  • 1 star anise
  • 5 cm (2 inch) piece of fresh root ginger, peeled and thinly sliced
  • 8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped
  • 400 ml (14 fl oz) hot fish stock
  • 2 tablespoons fish sauce
  • 1 tablespoon soft brown sugar
  • 400 g (13 oz) raw peeled tiger prawns
  • 6 baby pak choi, halved or quartered
  • 400 ml (14 fl oz) can coconut milk
  • juice of 2 limes
  • 250 g (8 oz) dried flat rice noodles (banh pho)
  • sliced spring onions, to garnish
  • Heat the oil in a saucepan, add the shallots, chillies, cinnamon stick, star anise and ginger and cook gently for 2 minutes. Add the lemon grass and stock and bring to a simmer.
  • Stir in the fish sauce, sugar and prawns and simmer for 5–6 minutes or until the prawns turn pink and are cooked through. Add the pak choi, coconut milk and lime juice and heat through until the pak choi wilts.
  • Cook the noodles according to the packet instructions, then drain. Divide the noodles into warm bowls and ladle over the pho mixture. Scatter with slivered red chillies and spring onions and serve immediately.
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