Home > Amazing Recipes > Cleansing and Detoxifying Fish Pho with Greens

Cleansing and Detoxifying Fish Pho with Greens

Fish Pho With Greens

A Pho, pronounced “phuh” is a staple of Vietnamese cuisine.  It is normally made with beef stock, but this is a much lighter version using fish and greens.  You could even omit the fish if you are fasting or are a vegetarian.

The Pho is a wonderful staple at any time of the year.  Its great in summer when you need something filling but don’t want to be around a hot stove for too long.

The idea is to add some raw and some cooked ingredients to hot miso or chicken stock. Experiment with greens, onions, garlic, ginger, hot pepper, mushrooms, fennel, etc. to taste.

Serves 1

You’ll need:

  • Chinese mushrooms (dry)
  • Fish balls / shrimp / tilapia or any NON-OILY fish such as cod, halibut, snapper, bass, etc.
  • Mung bean (glass) vermicelli noodles (optional)
  • Broccoli rabe or any other dark green leafy vegetable
  • Rocket / arugula
  • Fennel
  • Miso base OR organic low sodium chicken stock (cubes are fine)
  • Red hot chili peppers
  • Ginger
  • Optional greens are spinach leaves, basil, mint, cilantro
  • Optional onions are chopped scallions, onions

If your mushrooms are dried, soak these for half an hour or until soft. Remove stalk and slice mushroom caps thinly.

Steam or blanch all the other ingredients, apart from the mung bean noodles and any “instantly cooking” greens like spinach or rocket, or your herbs.

If you are using a white fish, you can grill this or steam it separately if you like.

Noodles need to be boiled for about a minute separately. Drain noodles, rinse under cold water.

In an empty saucepan, place 1 tablespoon miso soup base (use brown, red or white miso).  Add 16 oz of water and stir to dissolve paste. You can also use organic chicken stock by cube.

Add noodles, sliced mushrooms, greens, fish balls, shrimp or other white fish, and simmer for a minute or so to return them to temperature.

At the last minute, add any “instant cooking” greens or leaves and if desired a small handful of chopped coriander leaves.

Pour into bowl, sprinkle with roasted sesame seeds and enjoy.

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  1. July 15, 2010 at 9:21 am

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