Vietnamese
Vietnamese - Pho and Soups
Kaffir Lime Leaves 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
- • 1 whole chicken (about 1.2kg), cut into pieces
- • 1.5 litres chicken stock
- • 10 kaffir lime leaves
- • 2 stalks lemongrass, bruised
- • 2 cm piece ginger, sliced
- • 3 tbsp fish sauce
- • 2 shallots, sliced
- • 1 red bird's eye chilli, sliced
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Cut the chicken into serving pieces and bruise the lemongrass.
2
Phase 2
Char the ginger and shallots in a dry pan until fragrant, then add them to the pot of stock.
3
Phase 3
Add the chicken, lemongrass, and 8 of the kaffir lime leaves, and simmer for 45 minutes, skimming any foam.
4
Phase 4
Season with fish sauce and simmer for a further 10 minutes.
5
Phase 5
Stir in the remaining kaffir lime leaves and the chilli, top with spring onions, and serve hot with lime.