recipes

Main dishes

Vietnamese pho with kiwifruit

Cooler temperatures mean warm, comforting food!  In this case, we have our special take on a main dish originally from Vietnam: with kiwifruit. A healthy, flavour-packed recipe to fight the cold weather.

Recipe rich in fibre with high vitamin C content. A good source of potassium and a natural source of folate.

Serves 4
Cooks in 20 min.
Difficulty
Recipe appropriate for
Lactose intolerant
Nutrition per serving
Calories39920%
Fat7.19g10%
Saturates1.5g8%
Protein22.71g45%
Carbs60.93g20%
Sugar6.91g8%
Fibre3.4g11%
Folate41.87μg10%
Potassium641mg23%
Vitamin C41.97mg56%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 600 g sole fillets (or other white fish)
  • 150 g shiitake or king oyster mushrooms
  • 7-8 cups chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce (Nam Pla)
  • 1 teaspoon ground chilli
  • 250 g rice noodles (cooked according to the packet instructions and drained)
  • 1 cup beansprouts
  • 2 spring onions
  • 2 Zespri Green kiwifruit
  • A few sprigs of fresh coriander
  • 2 tablespoons peanuts
  • 2 limes

Method

  1. Put the stock, soy sauce, fish sauce and 2 tablespoons of lime juice into a wide, shallow saucepan.
  2. Bring the broth to the boil, add the mushrooms and cook over a low heat for 5 minutes.
  3. Now add the fish fillets and simmer very gently for another 2 minutes until the fish is cooked but holding its shape.
  4. Divide the cooked, drained noodles between 4 bowls and carefully place the fish fillets on top
  5. Pour the broth over the top, finishing with a garnish of beansprouts, thinly sliced onion, peeled and diced Zespri kiwifruit, coriander and peanuts.
  6. Serve with extra lime juice and ground chilli to taste.

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