Vietnamese
Vietnamese - Pho and Soups
Asparagus Pho and Soup
Chef's Menu Description
A deeply aromatic, slow-simmered bone broth perfumed with charred ginger, star anise, and cinnamon, ladled over silky noodles and fresh herbs.
Ingredients
- • 300g asparagus, trimmed and cut into 5cm lengths
- • 250g chicken thighs, bone-in
- • 6 cups chicken stock
- • 1 onion, charred
- • 4cm ginger, charred
- • 2 tbsp fish sauce
- • 150g rice vermicelli, cooked
- • Fresh coriander, white pepper, and lime to serve
Preparation Steps
1
Phase 1
Simmer the chicken stock with charred onion and ginger for 20 minutes, then strain.
2
Phase 2
Add the chicken thighs and simmer for 25 minutes until tender; remove, shred, and return the meat to the broth.
3
Phase 3
Drop in the asparagus and cook for 3 minutes until just crisp-tender.
4
Phase 4
Stir in fish sauce and adjust with white pepper.
5
Phase 5
Divide vermicelli between bowls, ladle over the soup, and finish with coriander and lime.