Vietnamese
Vietnamese - Pho and Soups
Squid 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
- • 4 large squid (about 600g), cleaned
- • 200g minced pork
- • 100g glass noodles, soaked
- • 1 litre chicken stock
- • 1 shallot, minced
- • 2 tbsp fish sauce
- • 1/2 tsp ground white pepper
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Clean the squid, keeping the bodies whole.
2
Phase 2
Mix the minced pork with the soaked glass noodles, shallot, and half the pepper, and stuff into the squid.
3
Phase 3
Seal the opening of each squid with a toothpick.
4
Phase 4
Bring the stock to a simmer and cook the stuffed squid for 15 minutes.
5
Phase 5
Season with fish sauce and the remaining pepper.
6
Phase 6
Slice the squid into rings, return them to the broth, scatter with spring onions, and serve hot.