Pho is a Vietnamese noodle soup, usually comprising of a broth with meat, noodles, spices and herbs. I am sure that there are many reiterations and variations of the dish, and I make no claims to this being particularly authentic – for starters there are no noodles, and we used Norwegian Skrei in our Pho.
What I will claim is that this is a delicious soup; richly, deeply and complexly flavoured, as well as light, refreshing and reviving and not at all heavy.
Skrei is a Norwegian cod; Skrei comes from old Norse word for Wanderer, that is caught in the winter months, between January to mid April as the fish migrate to their Northern spawning grounds.
Fishing is carried out from small boats, and to be labelled as Skrei the fish must be 5 years old, and in perfect condition. Skrei is delicious, lean (the fish stores all its fat in its liver, not in its muscles), with a firm flesh and is renowned as the being the best cod that you can buy. Utterly lovely.
We gently fried one piece and served with roasted tomatoes and buttery mashed potato. Our second pieces of Skrei we shared with our friend Monica, who came up with the idea of the pho.
When Norway meets Vietnam - Recipe: Skrei Pho
- 1/2 quantity Pho (we based ours on Rachel Demuth’s recipe herefollow)
- Selection of vegetables – shredded – try spring greens (tenderstem, red peppers, carrots etc)
- Small handful of dried mushrooms (I like the Porcini from Cooks & Co)
- 2 Skrei fillets
- Spring onions – finely shredded
- Red chillies – sliced
- Fresh coriander & basil
- Your mise en place is key to this dish. Prepare your vegetables before starting to cook.
- Prepare the base of the pho according to step 1 in the recipe.
- Add the vegetables and Skrei and gently simmer for 5 minutes, until the Skrei is cooked and will flake, but is not falling apart.
- Serve immediately, adding the herbs, spring onions and chilli to taste.
For more Skrei inspiration:
Kavey’s Baked Skrei, Chorizo & Potatoes
Jan’s Pan Fried Skrei With Lemon Butter & Parsley Sauce
Jeanne’s Skrei with a Miso Glaze
Many thanks to the Norwegian Seafood Council for my Skrei and to Cooks & Co for a selection of their dried mushrooms.
Janice Pattie (@FarmersgirlCook)
oh lovely, beautiful bowl of fishy soup.
It was so so good!
This sounds delicious, where would I get Skrei? You’ve made it sound so delicious I have to try it. GG
Very good question. I know Booths and Harrods stock it.
Lovely warming soup when weather still isn’t so great!
Warming without being heavy. Absolutely delicious!
Ooooh i like this idea of adding fish to pho. perhaps one to replace my standard miso noodle and prawn soup
Delicious! We’ll be making this often now.
I’ve made this twice since using other types of fish. Pho as poaching broth = my new favourite thing. Someday I’ll have to really pimp it out with some rice noodles. So glad to have been a part of this – and the picture looks great!
Yay for pho! Thanks for the idea!
It’s not one for me, but that is one gorgeous photo!
Thanks Jac! Easily adaptable for tofu?
I loved my skrei – but really went down the simple route – I wanted to taste the full fish flavour
I thought that this recipe was simple Fiona! Certainly lots of chopping, but very very easy!
Looks beautifully fresh and delicious, I’d have to sneak some noodles in there though greedy so-and-so that I am!
Ha ha! We were following up with lots of cheese! This would be perfect for 5:2 though!
Franglais kitchen, Nazima
I love pho soup, the different flavours and textures. I have not tried a fish version but yours looks so very tempting.
The garnishes make it I think?
Wow, a lovely fusion recipe! The fish looks really good quality.
Do try some skrei Ren, delicious!
That sounds delightful with some great flavours
Well worth repeating! And endlessly adaptable!
Lovely recipe and healthy soup.
Perfectly adaptable too!
Morgan @ Peaches, Please!
I like the culture mash up in this soup! I bet it was delicious.
I love the phrase culture mash up. I might need to borrow it!
Dannii @ Hungry Healthy Happy
What a great combination! I love Pho.
It just adds a little more substance to the Pho Dannii!
Really do love your Japanese — Western fusion dishes, Helly!
Oops, sorry, Japan on the mind. Meant East Asian — Western fusion…
(Been sifting through my 5 extra twitter columns of people currently tweeting food photos from their Japan trips!)
I knew exactly what you meant Kavey!