Recipes
Recipes

Salmon pho cups with Earl Grey broth

The subtle bitter orange flavour of the tea turns this Vietnamese-inspired soup into a fresh, fragrant treat

The subtle bitter orange flavour of the tea turns this Vietnamese-inspired soup into a fresh, fragrant treat

starstarstarstarstar
(2 votes)
Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 12

Cooking Time

Price: £1.12 per serving

Nutritional Information

Each 161g serving contains

Energy
377kj
90kcal
5%
Fat
2.3g
Low
3%
Saturates
0.5g
Low
3%
Sugars
3.4g
Low
4%
Salt
1.29g
Med
22%
of your reference intake.
Typical energy values per 100g:
234kj/56kcal

Ingredients

1L fresh chicken stock

50ml Earl Grey tea

2 cloves garlic, lightly bashed

2 star anise

1 small cinnamon stick

1tsp coriander seeds

1tsp black peppercorns

3 cardamon pods, lightly bashed

2cm piece ginger, sliced

1tbsp fish sauce

11⁄2tbsp soft light brown sugar

325g Grower’s Selection Rice Noodles

180g beansprouts

2 x 135g Fishmonger’s Selection Ready To Eat Kiln Roast Salmon Flakes

5 spring onions, finely sliced

25g bunch Grower’s Selection Mint, leaves only

2 red chillies, finely sliced

25g bunch Grower’s Selection Coriander, leaves only

12 lime wedges

Method

1
Place all the ingredients for the broth in a large pan and bring to the boil.
2
Cover, reduce the heat and simmer for 30 mins. Remove from the heat and allow to cool, then pass through a sieve.
3
When ready to serve, return the broth to the pan and bring to the boil.
4
Divide the noodles and beansprouts between 12 cups or bowls and add the salmon and spring onions.
5
Pour boiling broth into each cup and top up with the mint, chilli and coriander. Serve with the lime wedges.

RELATED RECIPES