Vietnamese
Vietnamese - Pho and Soups
Minced Pork 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
- • 400g minced pork
- • 1 litre chicken stock
- • 4 dried wood ear mushrooms, soaked and minced
- • 1 shallot, minced
- • 3 tbsp fish sauce
- • 1/2 tsp ground white pepper
- • 2 spring onions, chopped
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Soak the wood ear mushrooms, then mince them finely.
2
Phase 2
Combine the pork with the mushrooms, shallot, salt, and half the pepper.
3
Phase 3
Roll the mixture into firm meatballs.
4
Phase 4
Bring the stock to a simmer and cook the meatballs for 12 minutes, skimming any foam.
5
Phase 5
Season with fish sauce and the remaining pepper.
6
Phase 6
Scatter with spring onions and serve hot with rice.