Vietnamese
Vietnamese - Pho and Soups
Cauliflower 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 cauliflower, cut into florets
- • 200g prawns, peeled
- • 6 cups chicken stock
- • 2 cloves garlic, minced
- • 1 tbsp fish sauce
- • 1 tsp sugar
- • 1 tsp salt
- • Spring onions and black pepper to garnish
Preparation Steps
1
Phase 1
Soften the garlic in a little oil until fragrant.
2
Phase 2
Add the chicken stock and bring to a gentle boil.
3
Phase 3
Cook the cauliflower florets for 8 minutes until tender.
4
Phase 4
Add the prawns and cook for 3 minutes until pink.
5
Phase 5
Stir in fish sauce, sugar, and salt.
6
Phase 6
Serve garnished with spring onions and black pepper.