A little bit of leftover roast pork inspired me to make Pho (apparently pronounced 'fuh', like 'huh' but with an f)
It can be made with chicken, beef, pork, or tofu. A lot of online recipes suggest homemade stock, and whilst authentic I made it with good quality stock cubes. Even using stock cubes, the broth still requires a lot of spices. I note that ready made pho broth is available in UK supermarkets, but no vegetarian option as far as I can see.
Serves 4
1 tbsp vegetable oil
3 shallots or 1 onion, peeled and finely sliced
3 garlic cloves, peeled and finely sliced
1 lemongrass stalk, halved and squashed
2.5cm piece ginger, sliced
3 star anise
1 cinnamon stick or 1/4 tsp ground cinnamon
1 tsp coriander seeds or ground coriander
¼ tsp Chinese five spice
8 black peppercorns
1 tsp caster sugar (optional)
1 tbsp fish sauce
1.5 litres good quality chicken (for chicken or pork pho), beef (for beef pho), or vegetable stock
3 shallots or 1 onion, peeled and finely sliced
3 garlic cloves, peeled and finely sliced
1 lemongrass stalk, halved and squashed
2.5cm piece ginger, sliced
3 star anise
1 cinnamon stick or 1/4 tsp ground cinnamon
1 tsp coriander seeds or ground coriander
¼ tsp Chinese five spice
8 black peppercorns
1 tsp caster sugar (optional)
1 tbsp fish sauce
1.5 litres good quality chicken (for chicken or pork pho), beef (for beef pho), or vegetable stock
4 rice noodle nests (I used wheat noodles as I didn't have any other noodles)
A handful of sliced cooked pork, chicken, or beef. For vegetarians/vegans -a 200g block of sliced tofu, or
1 large carrot, shredded or peeled into ribbon with a vegetable peeler
8 pak choi or Chinese Leaf leaves, cut into 2cm strips
Large bunch of fresh coriander, chopped
Small bunch of mint, chopped
1 large carrot, shredded or peeled into ribbon with a vegetable peeler
8 pak choi or Chinese Leaf leaves, cut into 2cm strips
Large bunch of fresh coriander, chopped
Small bunch of mint, chopped
4 spring onions, finely sliced
1 red chilli, thinly sliced, or ¼ tsp dried per bowl
1 kaffir lime leaf, thinly sliced (optional)
1 lime, cut into 4 wedges
1 red chilli, thinly sliced, or ¼ tsp dried per bowl
1 kaffir lime leaf, thinly sliced (optional)
1 lime, cut into 4 wedges
In a saucepan big enough to take 1.5 litres, fry the onion and garlic in the vegetable oil over a medium high heat for about 5 minutes until lightly brown and caramelised.
Add the stock and the rest of the flavourings. Cover and bring to the boil, then simmer for 15 minutes.
Whilst the noodles are cooking according to the instructions on the packet, chop/shred all the remaining vegetables and herbs.
When the noodles are cooked, drain and divide between four large bowls. Divide and arrange the pak choi, carrot, meat/tofu/mushrooms (the mushroom slices can be browned in a non stick frying pan over a high heat to give a little more depth of flavour) on top of the noodles, followed by the coriander, mint, spring onions, chilli, and kaffir lime leaf if using.
Pour the hot stock over the four bowls when the 15 minutes is up, and serve immediately with a quarter of lime to squeeze over.
No comments:
Post a Comment