Vietnamese
Vietnamese - Pho and Soups
Bean Curd 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 soft bean curd, cubed
- • 150g prawns, peeled
- • 6 cups chicken stock
- • 2 slices ginger
- • 1 tbsp fish sauce
- • 1 tsp sugar
- • 1 tsp sesame oil
- • Spring onions and coriander to garnish
Preparation Steps
1
Phase 1
Bring the chicken stock to a gentle simmer with the ginger.
2
Phase 2
Gently slide in the bean curd and simmer for 5 minutes.
3
Phase 3
Add the prawns and cook for 3 minutes until pink.
4
Phase 4
Stir in fish sauce, sugar, and sesame oil.
5
Phase 5
Serve in bowls topped with spring onions and coriander.