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Pheasant Pho

Here’s a family favourite, when it comes to cooking as a team as well as eating! It’s our go-to at the first sign of a cold or sniffle, with immune-nourishing benefits that are welcomed by supportive oral and gut microbes. 


4 spring onions, chopped

3 cloves garlic, sliced

Chunk of ginger, sliced

3 star anise

1 tsp coriander seeds

1/2 tsp Chinese 5 spice

1 tbsp fish sauce

1 tbsp soy sauce

1.5 litres fresh chicken stock

4 pheasant breasts

To serve:

4x nests wholegrain noodles

1 carrot, grated

Savoy cabbage, finely sliced

Kale, finely sliced

Sweetcorn, 1x tin 

Pomegranate seeds

Lime wedges


  1. Add all the ingredients, except the pheasant breasts, to a large saucepan and simmer gently for about 15 minutes.
  2. Griddle the pheasant breasts (or chicken) until crispy. Replace with toasted cashews if plant-based and use vegetable stock.
  3. Cook the noodles and fry up the cabbage and kale until it’s soft.
  4. Strain the soup, add the cabbage and kale, slice the pheasant breasts on top and layer up other ingredients to serve.
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