Vietnamese
Vietnamese - Pho and Soups
Crab 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 fresh crab meat
- • 200g asparagus, sliced
- • 6 cups chicken stock
- • 2 eggs, lightly beaten
- • 2 tbsp cornflour mixed with water
- • 1 tbsp fish sauce
- • White pepper and coriander to serve
Preparation Steps
1
Phase 1
Bring the chicken stock to a simmer.
2
Phase 2
Cook the asparagus for 3 minutes.
3
Phase 3
Add the crab meat and cook for 2 minutes.
4
Phase 4
Stir in the cornflour mixture and simmer until the soup lightly thickens.
5
Phase 5
Stream in the beaten egg while stirring to form ribbons.
6
Phase 6
Add fish sauce and white pepper.
7
Phase 7
Serve topped with coriander.