Vietnamese
Vietnamese - Pho and Soups
Lemongrass 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
- • 600g chicken thighs, on the bone
- • 1.5 litres chicken stock
- • 4 stalks lemongrass, sliced and bruised
- • 2 cm piece ginger, sliced
- • 1 onion, quartered
- • 3 tbsp fish sauce
- • 1 tbsp sugar
- • 1 red chilli, sliced
- • 4 shiitake mushrooms, sliced
Preparation Steps
1
Phase 1
Slice and bruise the lemongrass, and halve the chicken thighs.
2
Phase 2
Char the ginger and onion in a dry pan until fragrant, then add them to the pot of stock.
3
Phase 3
Add the lemongrass and chicken and simmer for 40 minutes, skimming the surface.
4
Phase 4
Stir in the shiitake mushrooms and simmer for 10 minutes.
5
Phase 5
Season with fish sauce and sugar, then add the sliced chilli.
6
Phase 6
Ladle into bowls, top with fresh herbs and lime, and serve with steamed rice.