Vietnamese
Vietnamese - Pho and Soups
Aubergine 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 aubergine, cut into chunks
- • 250g chicken thighs, sliced
- • 6 cups chicken stock
- • 2 cloves garlic, minced
- • 1 tbsp fish sauce
- • 1 tsp sugar
- • 1 tsp salt
- • Spring onions and coriander to garnish
Preparation Steps
1
Phase 1
Char the aubergine under a hot grill until the skins blister, then peel and halve.
2
Phase 2
Brown the chicken in a little oil with the garlic.
3
Phase 3
Pour in the chicken stock and simmer for 15 minutes.
4
Phase 4
Add the charred aubergine and simmer for 5 minutes, breaking it up slightly.
5
Phase 5
Stir in fish sauce, sugar, and salt.
6
Phase 6
Serve garnished with spring onions and coriander.