VIETNAMESE-STYLE PHO WITH TERIYAKI CRICKETS
Serves: 2
Time: 30 minutes
INGREDIENTS
Crickets:
Pho:
Ginger – 25g
Garlic Cloves – 5
Cinnamon Stick – ½
Star Anise – 3
Coriander Seeds – 1 tsp
Coriander Stems – 20g
Red Onion – 1
Soy Sauce - 2 tbsp
Spring Onions – 3
Sesame Oil – 1 tsp
Brown Sugar – 1 tbsp
Red Chilli – 1
Fish Sauce – 1 tsp
Rice Noodles – 100g
Cabbage – ½ head
Vegetable Stock – 600ml
Lime – 1
Beansprouts – small handful
METHOD
MAKE THE PHO | 20 mins
Finely dice the ginger, half of the red chilli, and the garlic cloves.
Slice up the spring onions, separating the white parts and the green tops.
Slice the red onions and shred the cabbage.
Heat some oil in a pan on low-medium heat and add the garlic, chilli, ginger, and onion. Cook until the onion softens, and it is fragrant.
Add the vegetable stock then the brown sugar, sesame oil, fish sauce, coriander seeds, coriander stems, star anise and the white parts of the spring onions.
Cook the noodles according to the packet instructions.
Add the cabbage to the broth and simmer for 5 mins until tender.
PREPARE THE CRICKETS | 5 mins
Prepare the crickets according to packet instructions.
SERVE | 5 mins
Add cooked noodles to a bowl and cover with the broth.
Garnish with coriander leaves, beansprouts, crickets, and a lime wedge.
Cook this recipe with our Sticky Teriyaki Cricket Stir Fry.
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