Vietnamese
Vietnamese - Pho and Soups
Prawn 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 prawns, peeled and deveined
- • 250g rice vermicelli noodles
- • 1.5 litres chicken stock
- • 4 tomatoes, quartered
- • 2 tbsp prawn paste
- • 2 tbsp fish sauce
- • 1 tbsp sugar
- • 1 shallot, minced
- • 100g bean sprouts
Preparation Steps
1
Phase 1
Peel the prawns, reserving the shells, and mince the shallot.
2
Phase 2
Fry the shallot, add the prawns shells, and cook until pink, then add the stock.
3
Phase 3
Strain the broth, then add the tomatoes and simmer for 10 minutes.
4
Phase 4
Stir in the prawn paste, fish sauce, and sugar.
5
Phase 5
Add the prawns and bean sprouts and cook for 2 minutes.
6
Phase 6
Soften the vermicelli in hot water, divide between bowls, pour over the hot soup, and serve with lime and herbs.