Ginger Spiced Vegetable Pho

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
1-2 1-2
Ginger Spiced Vegetable Pho
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

Main
  • 20g fresh root ginger, peeled and sliced
  • 2 spring onions, washed and cut at an angle into small pieces
  • ½ red chilli, sliced
  • 2 tablespoons coconut oil
  • 75g spiralised courgette
  • 75g spiralised butternut squash
  • 4 mushrooms (any variety), sliced
  • 100g mangetout or sugar snap peas
  • 50g fresh herbs basil, coriander and mint, chopped
For the Broth
  • 1 litre vegetable stock
  • Juice of 1 lime
  • 1 tablespoon mirin
  • 2 teaspoons fish sauce

  • Method

  • 1
    Place the Balti Dish dry (without any fat) over a medium heat and allow to get hot for a couple of minutes.
  • 2
    Add the coconut oil and then add the ginger, spring onions and chilli and fry for a couple of minutes.
  • 3
    Add the courgettes, butternut squash, mushrooms and mangetout to the dish.
  • 4
    Mix together all the broth ingredients in a jug and pour over the vegetables and simmer for 5 minutes.
  • 5
    Garnish with the fresh herbs and serve in two Le Creuset Stoneware Grand Mugs or in bowls. Cook's Notes
  • 6
    Cast iron is the perfect piece of cookware to make a quick, tasty lunch or supper and it will hold the heat enabling you to enjoy the food at the correct temperature.
  • 7
    Vary the vegetables by adding some shredded white cabbage or carrot strips and add some cooked prawns or chicken strips to gently heat through in the broth.
  • 8
    The satin black enamelled surface is especially good for searing and caramelising food as a first step in the recipe, which enhances flavours.