Vietnamese
Vietnamese - Pho and Soups
Catfish 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
- • 400g catfish fillet, cut into chunks
- • 6 cups fish stock
- • 1 tsp turmeric
- • 2 stalks lemongrass, bruised
- • 3cm ginger, sliced
- • 2 tbsp fish sauce
- • 200g rice vermicelli, cooked
- • Fresh dill and spring onions to serve
Preparation Steps
1
Phase 1
Simmer the fish stock with lemongrass, ginger, and turmeric for 15 minutes.
2
Phase 2
Lower the catfish chunks into the broth and poach gently for 6 minutes.
3
Phase 3
Stir in fish sauce and taste for balance.
4
Phase 4
Divide the vermicelli between bowls and ladle over the fish and broth.
5
Phase 5
Top generously with fresh dill and spring onions.