VIETNAMESE PHO
Pho, a lightly flavoured rice noodle soup, is a popular street food in vietnam. Originally Pho vendors sold the soup at the crack of dawn or dusk, carrying mobile kitchens on their shoulders, preparing pho on the go.
Preparation time: 40 minutes (Serves 2)
For Vietnamese Pho
Ingredients:
• 2 onions (unpeeled, sliced in half)
• 4 inch ginger (unpeeled, sliced in half)
• 1 kg goat leg bones (blanched and roasted)
• 200 gms lamb leg (boneless)
• 4 ltrs. water
• 1 star anise
• 2 whole cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 pod cardamom green
• 1 tablespoon fennel seeds
• 200 gms lamb leg boneless/fillet
• 2 tbspn fish sauce
• 1 tspn sugar
Salt as required
Preparation:
• Broil until the onion and ginger are slightly charred, about 10 minutes
• Blanch bones and wash thoroughly
• Roast it till light golden colour
• Add 4 ltrs. of water in a casserole and boil
• Place the bones back into the pot
• Add the charred onion, ginger, spices, fish sauce and sugar to the pot
• Let it simmer for an hour
• Add lamb meat and cook for 35-40 minutes
• Reserve the meat
• Strain through fine muslin cloth, into a wok
• Adjust the flavour with salt, fish sauce and sugar
For Accompaniments
Ingredients:
• 300 gms flat rice noodles fresh
• 100 gms frozen fillet of lamb
• 1 onion (paper-thin slices covered in ice-cold water)
• Bok choy (Chinese cabbage)
• 2 scallions (green parts only, chopped)
• ¼ cup chopped fresh cilantro (leafy tops only)
• Assemble The Bowl
Preparation:
• Blanch noodles or refresh
• Cut the cooked meat across the grain into thin slices
• Assemble the scallions, onions and coriander in separate bowls
• Cut paper-thin slices of lamb and arrange in the bowl
• Pour boiling stock into the bowl
• Top-up with noodles, bok choy (Chinese cabbage) and greens
• Top-up with the garnishes
For Garnish
Ingredients:
• 1 cup fresh bean sprouts
• 4 sprigs mint
• 4 sprigs Thai basil
• 2 Thai bird chillies (thinly sliced)
• 2 limes cut into wedges
