Vietnamese
Vietnamese - Pho and Soups
Lime 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 prawns, peeled and deveined
- • 150g squid, cleaned and sliced
- • 1.5 litres chicken stock
- • 3 limes, juiced
- • 2 tomatoes, cut into wedges
- • 3 tbsp fish sauce
- • 1 tbsp sugar
- • 2 red bird's eye chillies, sliced
- • 150g tinned bamboo shoots, sliced
Preparation Steps
1
Phase 1
Juice the limes and slice the squid into rings.
2
Phase 2
Bring the chicken stock to a simmer and add the tomatoes and bamboo shoots.
3
Phase 3
Stir in the fish sauce, sugar, and chillies, and simmer for 10 minutes.
4
Phase 4
Add the prawns and squid and cook until just opaque.
5
Phase 5
Turn off the heat and stir in the lime juice.
6
Phase 6
Ladle into bowls, top with fresh herbs, and serve hot.