Dine
BRIGHT
The best place to add colour this
season? On your plate...Chilli &
ginger pho
SERVES V DFThis is a simplifi ed version
of the classic pho recipe,
which means you can have
dinner on the table in 20
minutes rather than leaving
it to simmer for hours!2 portions of buckwheat noodles
25g dried shiitake mushrooms
2 tsp toasted sesame oil
generous thumb of root ginger,
fi nely grated
2 garlic cloves, fi nely grated
2 red chillies, fi nely sliced
2 spring onions, each chopped
into 4
2 tbs brown miso paste
2 tbs tamari
100g baby corn
250g bok choy, thinly sliced
120g beansprouts
2 carrots, peeled and julienned
handful of fresh coriander,
roughly chopped
juice of 1 lime, plus lime wedges
to serve1 Prepare the noodles according to
the packet instructions, then place
in a sieve and rinse with cold water.
Put the dried shiitake in a bowl, pour
over 500ml of boiling water and set
aside for 20 minutes.
2 Heat the sesame oil in a wok, or
large sauté pan, then add the ginger,
garlic, chillies and spring onions, and
cook for a minute or so, stirring to
make sure the garlic doesn’t burn.
3 Splash in a little water and let it
bubble for a couple of minutes, then
add the miso and tamari and 500ml
more boiling water. Let this broth
bubble away until the mushrooms
are ready, then add them too, with
their soaking water (except the dregs,
as they may contain grit). Return to
a nice simmer for 5 minutes.
4 Add the corn and bok choy,
and simmer for 5 minutes. Stir in
the beansprouts and carrots.
5 Divide the noodles between 4
bowls, then spoon the broth on top.
Sprinkle with chopped coriander and
a squeeze of lime juice, then serve
with lime wedges.