Vietnamese
Vietnamese - Pho and Soups
Rice Paper 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 rice paper sheets, torn into pieces
- • 300g fish fillet, sliced
- • 1.5 litres chicken stock
- • 2 stalks lemongrass, bruised
- • 2 cm piece ginger, sliced
- • 2 tomatoes, quartered
- • 3 tbsp fish sauce
- • 1 tbsp sugar
- • 1 bunch fresh herbs (mint, Thai basil, coriander)
Preparation Steps
1
Phase 1
Tear the rice paper into strips and slice the fish fillet.
2
Phase 2
Simmer the stock with the lemongrass and ginger for 15 minutes.
3
Phase 3
Add the tomatoes and season with fish sauce and sugar.
4
Phase 4
Slide the fish slices into the simmering broth and cook for 3 minutes.
5
Phase 5
Dip the rice paper strips into the hot broth to soften, then lift them out.
6
Phase 6
Serve the broth at the table with the herbs, dunking the rice paper until soft before eating.