The other day I went to Hanoi Hannah on Chapel Street and had the most amazing Pho. I sat their with my friends under the heaters wrapped in blankets and it was so tasty and warming I thought one rainy night I just have to try this!

Ingredients

1 bunch of spring onions, chopped (if you can’t handle fructans than just the green part)

1 tbs crushed ginger

2L low salt beef stock (make sure stock doesn’t contain garlic or onion if on the FODMAP diet)

2 whole cinnamon sticks

2 star anise

2 tsp coriander seeds

1 tbs gluten free soy sauce

1 tbs fish sauce

4 chicken thigh fillets, cooked

1 packet of rice noodles

1 chilli, chopped

1 bag of bean sprouts

Bunch of fresh basil and mint

Sesame oil

Method

1. In a frying pan on high heat add 1 tsp sesame oil
2. Cook onion and ginger until transparent and soft
3. Turn down heat to low and add cinnamon, star anise, coriander seeds and stir until fragrant
4. Switch to high heat add stock, soy sauce, fish sauce and bring to the boil and simmer covered for 20 minutes – 1hr depending on how much time you have
5. Cook rice noodles according to packet instructions and portion between 4 deep bowls
6. Pour over stock and add chilli, chicken and bean sprouts
7. Use the mint and basil leaves to garnish