Light meals · main · Uncategorized


We are coming into a heavy muggy summer in Savannah and all of a sudden meals need to be a whole lot lighter, otherwise afternoon naps become a necessity!

I’ve cut out allot of meat from crew meals which they don’t seem to complain about. Just as long as they’re getting hearty meals to keep them trucking on through the day – they are salty sailors after-all!

This weeks recipe is not only good ‘pho’ you.. it tastes great!
Really – is there any meal more rounded than a Vietnamese Pho?  A little bit of veg, a little bit of noodle, and a whole lotta punchy flavour – yet still light enough to keep you from retiring to your cabin for a secret micronap?

I’ve used some lovely shitake mushrooms in this recipe as a ‘meat alternative’ and added tamarind in an otherwise fairly classic recipe.

Traditional with a tang!

Vietnamese Pho with tamarind shitake mushrooms

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 onions, halved
  • A thumb of ginger sliced
  • 3 litres water
  • 1 cinnamon stick
  • 1 tbl coriander seeds
  • 1 tbl fennel seeds
  • 3 whole star anise
  • 1 cardamom pod
  • 6 whole cloves
  • 2 chilli peppers sliced
  • 1 tablespoons salt
  • 1/4 cup fish sauce
  • 1 1/2 tbs tamarind paste
  • 1/4 cup maple syrup
  • Juice of 3 limes
  • 1 small bag of buckwheat soba noodles
  • 1 handfuls of fresh bean sprouts
  • 1/4 cup edamame beans (shelled)
  • 2 stalks baby bok choy
  • Half a thinly sliced green pepper
  • 2 cups of shiitake mushrooms (de-stemmed)
  • 1 tbs tamarind
  • Sesame seeds and basil leaves to garnish


  1. Char the onions on an open flame, or under the grill until blackened. Set aside.
  2. Sautée the mushrooms until just cooked then add tamarind to the pan to coat. Set aside.
  3. Cook the buckwheat noodles until al-dente.
  4. Steam the bok choy until just cooked.
  5. To make the broth: Add ginger, onion, chilli and spices to a pan and lightly toast until spices infuse. Add water, honey, ish sauce, tamarind and simmer uncovered for 1 1/2 hours.
  6. Strain broth and return to the pot. Add the lime juice then taste the broth and adjust seasoning – this is a an important step. If it needs more salt, fish sauce or maple syrup, add accordingly.

  7. To serve: Add your buckwheat noodles to individual bowls. Add the bok choy, and then pour over the broth.
  8. Layer with shiitake mushrooms, sprouts, green peppers, edamame beans, basil and sesame seeds.

Screen Shot 2016-06-11 at 19.51.22

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