Broccoli and Stilton Pho
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
When I first dreamed up this recipe, I wanted to marry the comforting warmth of pho with unexpected flavors that would surprise my dinner guests. Broccoli brings not only wonderful texture and a hit of vitamin C to support your immune system, but it also soaks up all those aromatic spices beautifully. The best part? Everything comes together in under an hour with ingredients you probably already have at home. That creamy Stilton cheese melts into the hot broth and creates something really special, while the fresh lime and mint keep everything bright and balanced. It's a weeknight dinner that feels far more impressive than the minimal effort it actually requires.
Ella x
Ingredients
- 1200 mlvegetable stock
- 40 gfresh ginger(sliced)
- 3star anise
- 1cinnamon stick
- 500 gbroccoli florets
- 120 gstilton cheese(crumbled)
- 300 grice noodles
- 2shallots(thinly sliced)
- 30 mlvegetable oil
- 2fresh lime
- 20 gfresh mint
- 15 mlfish sauce alternative(soy sauce or tamari)
- 20 gwhite miso paste
Detail level
Instructions
- 1
Heat vegetable oil in a large pot over medium-high heat. Fry the sliced shallots until golden and crispy, about 5 minutes. Remove with a slotted spoon and set aside for garnish.
Tip: Don't let the shallots burn—they should be golden brown for the best flavour and texture.
- 2
In the same pot, add the sliced ginger, star anise, and cinnamon stick. Toast for 2 minutes until fragrant, stirring occasionally.
Tip: Toasting the spices releases their essential oils and deepens the flavour of the broth.
- 3
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes to infuse the spices. Stir in the white miso paste until dissolved.
Tip: Simmering allows the spices to fully develop their aromatic qualities.
- 4
Meanwhile, cook the rice noodles according to package directions. Drain and set aside.
Tip: Cook the noodles separately to prevent them from becoming mushy in the broth.
- 5
Add the broccoli florets to the simmering broth and cook for 6-8 minutes until tender but still bright green.
Tip: Don't overcook the broccoli—it should retain some firmness and colour.
- 6
Gently stir in the crumbled Stilton cheese until it melts into the broth, creating a creamy consistency. Season with soy sauce or tamari to taste.
Tip: Add the cheese slowly and stir gently to help it incorporate smoothly into the hot broth.
- 7
Divide the cooked noodles among four bowls. Ladle the broccoli and creamy broth over the noodles.
Tip: Warming the bowls beforehand keeps the pho hot longer.
- 8
Garnish with crispy shallots, fresh mint leaves, and lime wedges. Serve immediately.
Tip: The lime juice adds brightness that balances the richness of the Stilton.
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