i've used this recipe many times with a variety of ingredients, below is a 'wild irish' spin on the traditional vietnamese dish. pho (pronounced "fuh") is a broth soup that is usually made with beef, rice noodles and thai basil, but it can be made with any meat or non-meat ingredients, the main characteristic is the spiced broth which is found in every pho.
Pho 'wild Irish style!'
For the stock:
3 pints of stock
4oz piece of fresh ginger, peeled & grated
2 cinnamon sticks
1/2 teaspn coriander seeds
3 pieces star anise
1 teaspn each honey, sea salt & black pepper
4 teaspns nuoc mam (fish sauce)
~1 each parsnip, carrot, onion all chopped. Pumpkin, marrow or other roots would be great too.
~a few cooked small potatoes, diced. (Or use rice noodles, which are traditional in Vietnam, cook them first seperately.)
~A large bunch of wild greens,
whatever is in season, pennywort is great, wild garlic, yarrow, alexanders chickweed, watercress, bittercress, sorrel, cow parsley...
~3 pints Fresh stock or make up 3 pints of stock with Marigold swiss boullion.
1.To make the broth, bring the stock, ginger, cinnamon sticks, star anise and coriander seeds to the boil.
Simmer for about 15 minutes.
2.Add the honey, sea salt, pepper and fish sauce. Strain the broth and return to the pan.
3.Add all other vegetables, simmer til cooked and then add the greens at the last minute.
If using rice noodles, add them now too)
Pho is traditionally served with a wedge of lime, chilli sauce, hoi sin, coriander, thai basil.