Vietnamese prawn pho

Cal and themis

Written by Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis

From Sprout Cooking School & Health Studio

Posted: Mar 01 2021

Callum and Themis from Sprout Cooking School have put together for us the quickest, simplest and healthiest Vietnamese prawn pho.

Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes


  • 4 star anise
  • 2 cinnamon sticks (or 1½ tsp ground cinnamon)
  • 2 tablespoons fish sauce
  • 1 thumb sized piece of ginger, sliced
  • 5 cloves garlic, crushed
  • 1 bunch coriander, leaves picked, stems finely sliced
  • 2 tablespoons brown sugar
  • 500mL (2 cups) low salt chicken stock
  • 400g peeled prawns
  • 200g rice noodles
  • 300g snow peas
  • 6 bok choy (2 bunches), quartered
  • 1 long red chilli, sliced as finely as you can
  • 2 cups bean sprouts, to serve
  • 1 lime, cut into wedges, to serve
  • Hoisin sauce or chilli sauce, to serve


  1. Place chicken stock, garlic, cinnamon quills, star anise, ginger, brown sugar, fish sauce in a medium saucepan and bring to boil. Add the coriander stems, snow peas, prawns, bok choy and chilli. Reduce heat so the stock is lightly simmering, and cook for 10-12 minutes for the flavours to infuse.
  2. Meanwhile, cook the noodles according to packet directions.
  3. Use tongs to pick out the noodles and put them in a bowl. Then ladle the stock, prawns and veggies over them. Serve with bean sprouts, coriander, chilli and lime wedge.
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Posted: Mar 01 2021


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