VIETNAMESE-STYLE PHO WITH TERIYAKI CRICKETS

Serves: 2

Time: 30 minutes

INGREDIENTS

Crickets:

Sticky Teriyaki Stir Fry Kit

Pho:

Ginger – 25g

Garlic Cloves – 5

Cinnamon Stick – ½

Star Anise – 3

Coriander Seeds – 1 tsp

Coriander Stems – 20g

Red Onion – 1

Soy Sauce - 2 tbsp

Spring Onions – 3

Sesame Oil – 1 tsp

Brown Sugar – 1 tbsp

Red Chilli – 1

Fish Sauce – 1 tsp

Rice Noodles – 100g

Cabbage – ½ head

Vegetable Stock – 600ml

Lime – 1

Beansprouts – small handful

METHOD

MAKE THE PHO | 20 mins

• Finely dice the ginger, half of the red chilli, and the garlic cloves.

• Slice up the spring onions, separating the white parts and the green tops.

• Slice the red onions and shred the cabbage.

• Heat some oil in a pan on low-medium heat and add the garlic, chilli, ginger, and onion. Cook until the onion softens, and it is fragrant.

• Add the vegetable stock then the brown sugar, sesame oil, fish sauce, coriander seeds, coriander stems, star anise and the white parts of the spring onions.

• Cook the noodles according to the packet instructions.

• Add the cabbage to the broth and simmer for 5 mins until tender.

PREPARE THE CRICKETS | 5 mins

• Prepare the crickets according to packet instructions.

SERVE | 5 mins

• Add cooked noodles to a bowl and cover with the broth.

• Garnish with coriander leaves, beansprouts, crickets, and a lime wedge.

Cook this recipe with our Sticky Teriyaki Cricket Stir Fry.