Leek and Potato Pho
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is my go to weeknight dinner when I want something comforting but quick. Leek and potato pho comes together in just about an hour, making it perfect for busy evenings, and it costs far less than ordering takeout. I love how the leeks become sweet and mellow as they simmer in the fragrant broth infused with ginger, star anise, and cinnamon. Potatoes are packed with potassium and vitamin B6, which support heart health and energy levels. The best part is how simple it all is to throw together. You just need one pot and a handful of warm spices to create something that tastes like you've been cooking all day.
Ella x
Ingredients
- 4 wholeleeks(white and light green parts, sliced into rounds)
- 500 gpotatoes(cubed)
- 1200 mlvegetable stock
- 3star anise
- 1 wholecinnamon stick
- 30 gfresh ginger(sliced)
- 4garlic cloves(crushed)
- 45 mlsoy sauce
- 30 mllime juice
- 15 gfresh coriander(chopped)
- 15 gfresh mint leaves
- 200 grice noodles(dried)
- 15 mlolive oil
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add sliced leeks, crushed garlic, and ginger slices, stirring frequently for 3-4 minutes until fragrant and softened.
Tip: Don't let the garlic brown—keep the heat moderate for the best flavour.
- 2
Add the vegetable stock, star anise, and cinnamon stick to the pot. Bring to a gentle simmer and let it bubble softly for 8 minutes to infuse the broth with spice.
Tip: A gentle simmer rather than a rolling boil will keep the broth clear and refined.
- 3
Add the cubed potatoes to the simmering broth and cook for 12-15 minutes until they are tender and easily pierced with a fork.
Tip: Cut the potatoes into evenly sized pieces so they cook at the same rate.
- 4
While the potatoes cook, prepare the rice noodles according to packet instructions, then drain and divide into serving bowls.
Tip: Fresh rice noodles only need hot water, while dried noodles require boiling.
- 5
Stir the soy sauce and lime juice into the broth, tasting as you go and adjusting the balance of salt and acidity to your preference.
Tip: Add lime juice gradually—you can always add more, but you can't take it out.
- 6
Ladle the hot broth with leeks and potatoes over the prepared rice noodles in each bowl.
Tip: Make sure each serving has a good balance of broth and vegetables.
- 7
Garnish generously with fresh coriander and mint leaves. Serve immediately with lime wedges on the side.
Tip: The fresh herbs add brightness—don't skip them, as they're essential to the pho experience.
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