Serves 2 large bowls or 4 smaller bowls
Spanner crab broth with mushrooms and corn Pho
Our version of the Vietnamese classic
1 For the broth, simmer stock, coriander stalks, dried shiitake mushrooms and ginger for 1-2 hours. Strain and season with fish sauce to taste, keep hot.
2 In the base of your serving bowls, divide the noodles, mushrooms and corn. Add the raw Fraser Isle Spanner crab meat. Bring the broth to the simmer and then ladle or pour into the serving bowls. Serve alongside sliced red chilli, lime wedges and coriander leaves.