Vietnamese Pho W Pork
From oliviajasonkim 12 years ago
- bowls to make
- Serves 4
We found this soup recipe in a Vietnamese cookbook the other day and it looked too good to pass up, especially these last few days where it has been pretty cold outside. And even though I am not a big soup fan, this one looked hearty enough to pass for a decent meal (and it did). Read more The original recipe called for chicken or duck but I used pork merely out of convenience. Fortunately, the broth turned out great and really "aromatic" as the book described it. We didn't have time to simmer the broth for the 3 hours as suggested, so we boiled it for an hour and that was enough for the lemongrass stalks to bring out an exotic aroma. Also, we substituted the egg noodles with flat rice noodles but I am quite sure any type of noodles would work well with this broth. Despite it taking a little longer than expected (an hour and a half), the final result made up for it. The original recipe from the book is provided below. See less
Ingredients
- 1 tbsp vegetable oil shopping list
- 2 shallots, thinly sliced shopping list
- 4 cm ginger root, peeled and sliced shopping list
- 1 tbsp soy sauce shopping list
- 1 tbsp five spice powder shopping list
- 175 grams bak choy shopping list
- 1 lb rice noodles shopping list
- 350 gram/12oz pork, thinly sliced (or chicken) shopping list
- sea salt and pepper (to taste) shopping list
- For the stock: shopping list
- 1 chicken or duck carcass shopping list
- 2 carrots, peeled and quartered shopping list
- 2 onions, peeled and quartered shopping list
- 4 cm ginger root, peeled and cut into chunks shopping list
- 2 lemon grass stalks, chopped shopping list
- 30ml/2 tbsp nuoc mam shopping list
- 1 tbsp soy sauce shopping list
- 6 black peppercorns shopping list
- For the garnish: shopping list
- 4 spring onions, thinly sliced shopping list
- 1,2 Serrano chillies, seeds and finely sliced shopping list
- 1 bunch each of coriander (cilantro) and basil shopping list
How to make it
- 1. To make the stock, put the chicken or duck carcass into a deep pan. Add all the other stock ingredients and pour in roughly 2.5 liters/4 pints/10 cups water. Bring the water to the boil, and boil for a few minutes, skim off any foam, then reduce the heat and simmer gently with the lid on for 2-3 hours. Remove the lid and continue to simmer for a further 30 minutes to reduce the stock. Skim off any fat, season with salt, then strain the stock. Measure out 2 litres/4 pints/8 cups.
- 2. Heat the oil in a wok or deep pan and stir in the shallots and ginger. Add the soy sauce, five spice powder, sugar and stock and bring to the boil. Season with a little salt, reduce the heat, and simmer for 10-15 minutes.
- 3. Meanwhile, cut the bak choy diagonally into wide strips and blanch in boiling water to soften them. Drain and refresh under cold water to prevent them cooking any further. Bring a large pan of water to the boil, then add the fresh noodles. Cook for 5 minutes, then drain well.
- 4. Separate the noodles into four soups bowels, lay some of the bak choy and sliced duck over them, and then ladle over generous amounts of the simmering broth. Garnish with the spring onions, chillies and herbs, and serve immediately.
- *Using dried noodles: Soak them in lukewarm water for 20 minutes, then cook, one portion at a time, in a sieve lowered into the boiling water. Use a chopstick to untangle them as they soften.
People Who Like This Dish 3
- marpar Copenhagen, DK
- mommyluvs2cook Santa Fe, TX
- clbacon Birmingham, AL
- oliviajasonkim Madison, Wisconsin
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments