Asian noodle & turkey soup

This soup is a little like pho, a Vietnamese broth traditionally made with beef and served with a plate of zingy fresh herbs, chilli and lime on the side.

PREP: 10 MINSCOOK: 10 MINS

Nutrition: per serving

• kcal419
 
• fat6g
 
• saturates1g
 
• carbs46g
 
• sugars2g
 
• fibre1g
 
• protein48g
 
• salt3.55g

Ingredients

• 1½ l turkey or chicken stock
• thumb-size piece root ginger, peeled and sliced
• 2 star anise
  
• 1 cinnamon stick
• 3 cloves
  
• 200g dried rice noodles, any type
• 2-3tbsp fish sauce
  
• 2 limes
  
  , one juiced, one for wedges
• 400g roast turkey
  
  , shredded
• 100g bag beansprouts
• bunch coriander
• bunch mint
  
• 4 spring onions
  
  , thinly sliced
• 2 red chillies, sliced (leave the seeds in if you like it hot)

Method

1. Pour the stock into a large pan, add the ginger and spices, then leave to simmer and infuse for 10 mins. Soak the noodles according to the pack instructions, then drain and rinse.
2. Add the fish sauce and lime juice to the stock and taste for seasoning – add more fish sauce if you like. Divide the noodles between four bowls, then top with the shredded meat, beansprouts and a scattering of herbs, spring onion and chillies. Ladle the hot stock over the noodles, then serve with more herbs and lime wedges for squeezing.

Vietnamese veg parcels

Fancy something a bit different? Try these healthy vegetable parcels, based on Vietnamese rolls
PREP: 15 MINS

Nutrition: per serving

• kcal180
 
• fat2g
 
• saturates0.4g
 
• carbs28g
 
• sugars5g
 
• fibre2g
 
• protein15g
 
• salt3.3g

Ingredients

• 2 x 50g pack rice flour pancakes
• 50g thin rice noodles
• 1 cooked skinless chicken breast, shredded
• 1 carrot
  
  , finely sliced
• ½ cucumber, finely shredded
• 1 red pepper
  
  , deseeded and finely sliced
• Baby Gem lettuce
  
  , coriander and mint leaves, to serve

For the dipping sauce

• 4 tbsp Thai fish sauce
• 2 tbsp rice wine vinegar
• squeeze lime
  
• 1 red chilli
  
  , deseeded and finely sliced

Method

1. Soak the rice flour pancakes according to pack instructions or in boiling water for 30 secs. Remove and cool on kitchen paper. Soak the rice noodles according to pack instructions, then drain and cut them into 2cm strips.
2. Lay a rice pancake on a board and arrange some rice noodles, chicken, vegetables and herb leaves about a third of the way up, leaving a 1cm edge at the side. Fold the sides over the vegetables and then roll up lengthways to make a cigar. Store in the fridge, covered with moist kitchen paper for up to 1 day.
3. Mix together the ingredients for the dipping sauce and put into a bowl. To serve, arrange the rolls on a plate along with the leaves and herbs. To eat, wrap each roll in a piece of lettuce with a herb sprig and dunk into the sauce.

Vietnamese seafood salad

A spicy zingy dressing lifts a bag of defrosted fish and a few fresh ingredients into a super, feelgood supper that's ready in just 10 minutes
PREP: 10 MINS

Nutrition: per serving

• kcal211
 
• fat4g
 
• saturates0g
 
• carbs26g
 
• sugars8g
 
• fibre4g
 
• protein21g
 
• salt1.89g

Ingredients

• 400g pack cooked seafood mix
• 300g pack cooked thin rice noodles
• 300g pack cooked beansprouts
• 3 carrot
  
  , thinly sliced
• 1 bunch spring onions
  
  , sliced lengthways
• bunch mint
  
   and coriander, leaves chopped

For the dressing

• 5 tbsp rice wine vinegar
• 1 tsp caster sugar
• 1 red chilli, chopped
• 1 stick lemongrass, sliced
• 1 tbsp low sodium soy sauce

Method

1. To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top. Mix everything together, so that the seafood and noodles are combined.
2. Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves. Scatter the reserved herbs over the top to serve.