Vietnamese
Vietnamese - Pho and Soups
Baby Corn 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
- • 200g baby corn, halved lengthwise
- • 200g minced pork
- • 6 cups chicken stock
- • 1 tbsp fish sauce
- • 1 tsp sugar
- • 1 tsp salt
- • 2 shallots, sliced
- • Spring onions and white pepper to garnish
Preparation Steps
1
Phase 1
Shape the minced pork into small meatballs and season lightly with salt and pepper.
2
Phase 2
Soften the shallots in a little oil, then add the chicken stock and bring to a simmer.
3
Phase 3
Drop in the pork meatballs and cook for 8 minutes.
4
Phase 4
Add the baby corn and simmer for 5 minutes.
5
Phase 5
Stir in fish sauce and sugar.
6
Phase 6
Ladle into bowls and top with spring onions and white pepper.