southeast Asian pho

I’ve never been one for pot-noodles, but if you make up 2 or 3 of these in advance then you can add boiling water for lunch and have all the taste with none of the disgusting chemicals.

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(per person)

1 tsp fresh ginger
1/2 red chilli
3 spring onions
1/2 yellow pepper
2 handfuls spinach
1 nest vermicelli rice noodles
1 tsp vegetable powder-bouillon
1/2 lime
1 handful fresh coriander or basil, finely chopped

  1. Peel (as required) and chop the ginger, chilli, pepper, and spring onions. Add everything else into the container. Store in the fridge for up to 48 hours.
  2. At lunchtime, remove the lime then add boiling water to the container so it just covers everything.
  3. Using a fork, stir the soup until the stock has dissolved. Close the lid and shake it. Let the soup rest for a minute then squeeze the lime over the top.

(via)

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