Vietnamese Pho with king prawns

  • Cook: 30 min


  • 250 g rice noodles
  • 1 tbsp rapeseed oil
  • 1 tbsp sesame oil
  • 2 tbsp grated ginger
  • 2 cloves garlic minced
  • 1 red chilli deseeded and sliced
  • 1 shallot minced
  • 2 carrots peeled and cut into half circles
  • 5 mushrooms
  • 1500 ml chicken broth
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 2 limes
  • 150 g spinach or pak choy or both
  • 12 precooked giant shrimps or king prawns
  • 200 g Apetina® Red Peppers & Chilli Cubes in Brine
  • 4 spring onions sliced (green parts)
  • 2 dl fresh coriander leaves
  • 2 dl flat leaf parsley
  • a handful of mint leaves


Apetina Red Peppers & Chilli Cubes enhance the intensive flavours of the soup. The creamy consistency compliments the bite in the vegetables.


Serve the aromatic soup in individual bowls with plenty of fresh herbs or try it family style in one large bowl.

A bowl of steaming hot and aromatic Vietnamese Pho soup is the right choice for a light and refreshing summer lunch, although I don’t know anyone who can resist its warmth during the winter months, either. Don’t let the long ingredients list intimidate you. A bit of chopping and you have the soup ready in no time!


Prepare the noodles according to instructions of the package, rinse with cold water and set aside. Heat the oils and sauté the shallots, garlic, ginger and chilli. Add the carrots, mushrooms and chicken broth. Add the fish sauce and soy sauce. Bring to a boil. Add the spinach and prawns and heat through. Season with the juice of one lime. You can also add some grated peels if you like.

Divide the noodles into four bowls. Top each bowl with 50 g drained Arla Apetina Red Peppers & Chilli Cubes. Ladle the soup on top of the noodles and white cheese so that each bowl gets an equal amount of vegetables and prawns. Garnish with loads of coriander, flat leaf parsley and mint leaves, and the rest of the chilli and spring onions along with lime wedges. And voilá, a flavourful soup from the Vietnamese cuisines.


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