Vietnamese
Vietnamese - Pho and Soups
Mushrooms 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 mixed mushrooms (shiitake, oyster, enoki)
- • 150g flat rice noodles (banh pho)
- • 1.5 litres vegetable stock
- • 1 onion, charred
- • 4 cm piece ginger, charred
- • 2 star anise
- • 1 cinnamon stick
- • 3 tbsp soy sauce
- • 2 tbsp sugar
Preparation Steps
1
Phase 1
Char the ginger and onion, and slice the mushrooms.
2
Phase 2
Simmer the stock with the ginger, onion, star anise, and cinnamon for 20 minutes, then strain.
3
Phase 3
Stir in the soy sauce and sugar.
4
Phase 4
Add the mushrooms and simmer for 10 minutes.
5
Phase 5
Soften the rice noodles in hot water and drain.
6
Phase 6
Divide the noodles between bowls, pour over the hot broth, and serve with lime and fresh herbs.