Vietnamese
Vietnamese - Pho and Soups
Fish Fillet 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 white fish fillet, cut into strips
- • 6 cups fish stock
- • 1 onion, charred
- • 4cm ginger, charred
- • 1 tsp turmeric
- • 2 tbsp fish sauce
- • 200g rice noodles, cooked
- • Fresh dill, lime, and chili to serve
Preparation Steps
1
Phase 1
Simmer the fish stock with charred onion, ginger, and turmeric for 15 minutes.
2
Phase 2
Stir in fish sauce and strain the broth.
3
Phase 3
Lower the fish strips into the simmering broth for 4 minutes.
4
Phase 4
Divide noodles between bowls and ladle over the fish and broth.
5
Phase 5
Top with fresh dill and serve with lime and chili.