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Articles Lifestyle Vietnamese Prawn Pho
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Vietnamese Prawn Pho

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


Serves 4
  • 4 Star anise
  • 2 Cinnamon quills (or 1 1/2 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
  • 1L (4 cups) low salt chicken stock
  • 500g 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 a lime wedge.