Vietnamese
Vietnamese - Pho and Soups
Mint 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 prawns, peeled and deveined
- • 1.5 litres chicken stock
- • 2 tomatoes, cut into wedges
- • 1 cup bean sprouts
- • 1 bunch Vietnamese mint, leaves picked
- • 2 tbsp tamarind paste
- • 3 tbsp fish sauce
- • 1 tbsp sugar
- • 1 red chilli, sliced
Preparation Steps
1
Phase 1
Peel the prawns and pick the Vietnamese mint leaves.
2
Phase 2
Soak the tamarind paste in 4 tbsp hot water and strain to extract the juice.
3
Phase 3
Bring the stock to a simmer and add the tomatoes.
4
Phase 4
Stir in the tamarind juice, fish sauce, sugar, and chilli, and simmer for 5 minutes.
5
Phase 5
Add the prawns and bean sprouts and cook for 2 minutes.
6
Phase 6
Turn off the heat, stir in the mint leaves, and serve immediately with rice.