Ham hock and pea pho

Serves: 2

Prep Time: 20 minutes


  • 1 tbsp coconut oil
  • 250g ham hock
  • 2 large shallots, peeled and finely chopped
  • 5 cm, peeled and finely chopped garlic
  • 2 garlic cloves, peeled and finely chopped
  • 1 chilli, finely chopped
  • 1 lemon grass stalk
  • 4 lime leaves
  • 2 tsp fish sauce
  • 1 large glass white wine
  • 600ml chicken stock
  • Dash soy sauce
  • 1 lime zest and juice
  • 250g peas
  • 100g broad beans, podded
  • Large handful white cabbage, chopped
  • 100g buckwheat noodles
  • Handful of parsley, chopped
  • Sliced red chilli for decoration


  1. Heat the coconut oil in a pan over a medium heat and add the shallots, garlic, chilli, lemon grass, lime leaves, and sauté for about 5 mins.
  2. Add the fish sauce and stir, then add the white wine and chicken stock, soy sauce, iime zest and juice to the broth and taste, simmer for about 5 minutes
  3. Add the in the vegetables, and cook for 5 minutes.
  4. Add in the noodles and cook in the broth for allotted time.
  5. Divide between 2 bowls then decorate with chopped parsley and chilli.

Ham hock and pea pho 3, jennifer medhurstHam hock and pea pho 2, Jennifer medhurst

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