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VIETNAMESE-STYLE PHO WITH TERIYAKI CRICKETS


In the photo, there's a bowl with Vietnamese Style Pho with Sticky 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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