Vietnamese
Vietnamese - Pho and Soups
Vermicelli Noodles 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 prepared snails
- • 250g rice vermicelli noodles
- • 1.5 litres chicken stock
- • 3 tomatoes, quartered
- • 2 shallots, sliced
- • 3 tbsp fish sauce
- • 1 tbsp sugar
- • 1 tbsp annatto oil
- • 1 bunch fresh dill, chopped
Preparation Steps
1
Phase 1
Slice the shallots and quarter the tomatoes.
2
Phase 2
Heat the annatto oil and fry the shallots until golden.
3
Phase 3
Add the tomatoes and stock and simmer for 10 minutes.
4
Phase 4
Season with fish sauce and sugar.
5
Phase 5
Add the snails and simmer for 5 minutes.
6
Phase 6
Soften the vermicelli in hot water, divide between bowls, pour over the soup, and top with the dill.