CooQ : Recipe: Pho (noodle Soup)

Pho (noodle Soup)

Vietnamese | Soup

Soups
352 calories/serving
50 mins
A beautiful beef or chicken stock with noodles, slices of meat,and fragrant Thia basil leaves with bright notes of lime and fresh ginger roots.
Recipe by:
My Food Story

Instructions

1. Crush and coarsely chop 4 garlic cloves. coarsely chop 1 medium piece of ginger

2. Thinly slice some onion, set it aside, and roughly chop the rest.

3. Roughly chop 1 carrot, 1 stick of celery, handful of cremini mushrooms, and 1 potato.

4. Heat up a stock pot on medium high heat. add olive oil.

5. Sauté all the chopped veggies with 1.5 tbsp pink salt, 1/2 tbsp peppercorn, 1 tbsp cloves, and 3 star anise for 5-8 minutes.

6. Add the cremini mushrooms and sauté for another 3-5 minutes.

7. Add an optional splash of sake. then, add 2 litres of water.

8. Add 4 bay leaves and cover the pot leaving a little bit of space. this prevents the broth from boiling over.

9. Bring the broth to a boil, then lower the heat to just under medium and simmer for 1 hour. taste the broth and adjust the seasoning.

10. Boil a small pot of water for the noodles.

11. Spread the noodles in a rectangular pan and pour over the hot water. let it sit for 3-5 minutes.

12. Thinly slice the king oyster mushrooms.

13. Move the noodles around with chop sticks to prevent them from sticking.

14. Pour the broth into a large heat proof bowl through a sieve to catch the solid ingredients (you may have to do this in batches). use a spoon to press through the juices.

15. Transfer the broth back into the pot and turn the heat to medium.

16. Cook the king oyster mushrooms in the broth for 3-5 minutes.

17. Transfer the noodles to the serving bowl and ladle over the hot broth generously.

18. Top with the king oyster mushroom slices, onion slices, bean sprouts, thai basil and the red thai chilli.

By Yeung Man Cooking

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