Leek and Potato Pho
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A comforting Vietnamese-inspired broth with tender leeks and creamy potatoes, infused with fragrant spices and finished with fresh herbs for a lighter, vegetable-forward take on classic pho.
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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