Courgette Pho
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My take on pho swaps the traditional beef for fresh courgettes, making it lighter and quicker to prepare. This vegetable is packed with water and nutrients while being incredibly low in calories, so you get a nourishing bowl without the heaviness. What I love most is that it comes together in under an hour with ingredients you likely already have at home, and it costs a fraction of what you'd spend at a restaurant. The aromatic broth infused with ginger, lemongrass, and garlic tastes just as complex and satisfying as the classic version, but the courgettes keep things fresh and summery. It's comfort food that won't weigh you down.
Ella x
Ingredients
- 400courgettes
- 200rice noodles
- 20 mlvegetable oil
- 2 clovesgarlic
- 1 pieceginger
- 1 stalklemongrass
- 20 mlfish sauce
- 10 gsugar
- 20 mllime juice
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 2 stalksscallions
- 20 mlpeanut oil
- 1 teaspoonchili flakes
Detail level
Instructions
- 1
Heat the peanut oil in a large saucepan over medium heat.
Tip: Use a heavy-bottomed pan for even heat distribution.
- 2
Add the sliced garlic and grated ginger to the saucepan and sauté until fragrant.
Tip: Be careful not to burn the garlic.
- 3
Add the sliced lemongrass and cook for 1 minute.
Tip: You can adjust the amount of lemongrass to your liking.
- 4
Add the courgettes and cook until they start to soften.
Tip: Stir occasionally to ensure even cooking.
- 5
Add the rice noodles and cook for 2-3 minutes, or until they are slightly tender.
Tip: Be careful not to overcook the noodles.
- 6
In a small bowl, mix together the fish sauce, sugar, lime juice, and chili flakes.
Tip: Adjust the amount of chili flakes to your desired level of spiciness.
- 7
Pour the sauce into the saucepan and stir to combine.
Tip: Make sure the sauce is well coated with the noodles and vegetables.
- 8
Season with salt and black pepper to taste.
Tip: You can adjust the amount of seasoning to your liking.
- 9
Ladle the soup into bowls and garnish with sliced scallions and a sprinkle of black pepper.
Tip: Serve immediately and enjoy!
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