Vietnamese
Vietnamese - Pho and Soups
Tamarind 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
- • 500g snakehead or catfish fillet, sliced
- • 1.5 litres water
- • 2 tbsp tamarind paste
- • 2 tomatoes, cut into wedges
- • 100g bean sprouts
- • 1 bunch Vietnamese mint and Thai basil
- • 3 tbsp fish sauce
- • 1 tbsp sugar
- • 1 red chilli, sliced
Preparation Steps
1
Phase 1
Slice the fish and soak the tamarind paste in hot water, then strain to extract the juice.
2
Phase 2
Bring the water to a simmer and add the tomatoes.
3
Phase 3
Stir in the tamarind juice, fish sauce, sugar, and chilli.
4
Phase 4
Add the fish and bean sprouts and simmer for 3 minutes until the fish is just cooked.
5
Phase 5
Turn off the heat, stir in the herbs, and serve hot with rice.