Vietnamese
Vietnamese - Pho and Soups
Cashew Nuts 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
- • 100g roasted cashews, plus extra to serve
- • 300g chicken thighs
- • 6 cups chicken stock
- • 1 onion, charred
- • 4cm ginger, charred
- • 1 tsp turmeric
- • 2 tbsp fish sauce
- • 200g rice noodles, cooked
- • Lime and spring onions to serve
Preparation Steps
1
Phase 1
Grind half the cashews with 1 cup of warm stock until smooth.
2
Phase 2
Simmer the remaining stock with charred onion, ginger, and turmeric for 20 minutes, then strain.
3
Phase 3
Poach the chicken in the broth for 20 minutes, then shred.
4
Phase 4
Stir in the blended cashew mixture and simmer for 5 minutes; season with fish sauce.
5
Phase 5
Divide noodles between bowls, top with chicken, and ladle over the soup.
6
Phase 6
Scatter with the whole cashews and serve with lime.