Pho-cooking
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The trendy and tasty Vietnamese pho soup is quickly created in a curried version, or you can make it from scratch.You can also opt for the pro version of the whole dish, where the meat broth is made in-house.
Ingredients for six
200g roast beef 1 litre of stock broth 1 pinch of fresh ginger 1 pint of ginger 1 pint of ginger 1 pint of stock broth2 onions 2 handfuls of legumes or peas 100g rice noodles (dry) Thai basil or regular if not available 3 limes 2 tbsp; 2-4 tbsp fish sauce Sriracha or hoisin sauce for the soup
Pho-spices
0.5 tsp cinnamon, 1 tbsp coriander seeds1 tablespoon fennel seeds, a few tsp of thyme, a pinch of cardamom, 6 cloves
or the cinnamon version:
1-2 tablespoons of Chinese spice, including several of the above spices
.*in authentic pho cooking, the broth is made by roasting the beef bones in the oven and cooking the broth with the spices. You can take an hour or two to make the soup, whichever suits you.
Slice the beef roast thinly. Peel and chop the onions into boats. Grate the gingeräärice.
Launch the stock into a saucepan and when it boils, drop the beef roast into the pan. Season the stock with the named spices, fish sauce, ginger & ginger rice and the juice of two limes. Add my beans and onion slices. Boil the pho soup at a brisk simmer for 15 minutes.
Add a litre of water and rice noodles. Bring the pho soup to the boil and transfer to a plate. Tear in a generous amount of basil. Let simmer under the lid for 15 minutes to soften the noodles.
Serve the pho hot with sriracha or hoisin sauce.
Asian soup Enjoy with meaty VHH
