Vietnamese
Vietnamese - Pho and Soups
Turmeric 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 fish fillet (snakehead or catfish), sliced
- • 1 litre chicken stock
- • 1 tbsp ground turmeric
- • 2 cm piece galangal, sliced
- • 1 stalk lemongrass, bruised
- • 2 tomatoes, quartered
- • 3 tbsp fish sauce
- • 1 tbsp sugar
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Slice the fish and season it with a little salt.
2
Phase 2
Simmer the stock with the turmeric, galangal, and lemongrass for 15 minutes.
3
Phase 3
Add the tomatoes and simmer for 5 minutes.
4
Phase 4
Stir in the fish sauce and sugar.
5
Phase 5
Add the fish and poach for 4 minutes until just cooked.
6
Phase 6
Scatter with spring onions and serve hot with rice.