185g Vietanamese pho stock base
4.5 cups water
200g vermicelli noodles
1 cup frozen peas
1 cup frozen corn
1 cup spinach
Add Vietnamese pho stock base to 4.5 cups of boiling water. Reduce to a simmer and add the noodles.
Cook for 3 minutes before adding the vegetables. Simmer for a further 2 before serving.