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230g bunch asparagus
4 salad onions
500g pouch Cooks’ Ingredients Dashi
28g pack coriander, roughly chopped
1 tsp fish sauce (optional)
1. Snap the ends from the asparagus and trim the salad onions. Finely slice both on the slant and set separately to one side. Cut 2 wedges from the lime.
2. Bring the dashi to the boil in a pan then add the asparagus. Simmer for 1-2 minutes, depending on how finely you have cut it, then add the salad onions and cook for a further 1 minute.
3. Stir in the coriander, add the lime wedges and season to taste if necessary, either with fish sauce or salt and pepper. Divide between 2 bowls and squeeze the juice from the lime wedge into the pho as you start to eat it.
Add rice noodles and an additional pack of dashi to this dish to make a more substantial lunch or supper dish.
Typical values per serving:
2.3g fibre 6.6g protein
This recipe was first published in May 2014.