Pho Recipe Jamie Oliver Food

PHO RECIPE

Steps:

• Bring a small pot of water to the boil and blanch the oxtails for 5 minutes. Bring a second, larger pot with 8 cups of water to a boil.
• Transfer the oxtails to the second pot along with the charred onion, charred ginger, and 8 cups of water. Simmer on low for 3.5 hours.
• Char pho spice mix, then add to the pho soup along with the brisket and continue simmering for another 2 hours (5.5 hours total)
• Transfer the brisket to its own container, then strain and separate the pho soup. Refrigerate both.
• Skim the solidified fat from the pho soup with a fork and melt over low heat, then strain and refrigerate in a new small container. Prepare pho toppings as needed, cover and refrigerate.
• Combine the pho soup with enough water to make 8 cups, then season with fish sauce, sugar, and salt, if needed. I like 1 tsp of fine sea salt, but you should feel that your pho is on the verge of being too salty to compensate for the unsalted meat and noodles. Bring the soup to a low simmer. Slice the cold brisket and drop into the soup to reheat.
• Bring a large pot of water to the boil and cook the noodles halfway, then rinse in cold water and drain. Heat up the bowls with hot tap water for 5 minutes, the drain. Divide the pho noodles evenly between bowls.
• Slice sirloin if necessary, then divide between bowls along with brisket.
• Ladle pho broth overtop, serve and enjoy immediately with many toppings.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
• In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
• Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
• Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
• To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

BEEF PHO

Steps:

• Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
• Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins - this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
• Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.

VIETNAMESE PRAWN PHO

Steps:

• Pour the stock into a medium size pan, add the lemongrass, garlic, ginger and two of the chillis and briskly boil for about 15 minutes to create the basic broth. Taste it and if neccessary add the other two chillis. Turn down the heat, cover the pan and leave to simmer for a further 15 minutes. This will allow the flavours to really develop.
• Add the prawns to the soup, and add three of the spring onions, the fish sauce and the herbs. Reserve a little of each herb for garnishing. Put the lid back on the pan, and leave it whilst you carry out step 3.
• In a pan of boiling water, cook the beansprouts for 1-2 minutes, or until they are just tender. Drain them and add them to the soup. Place the rice noodles in the boiling water and cook for 4-5 minutes (or less if using straight-to-wok noodles). Remove the lemongrass, ginger and garlic from the soup.
• Divide the cooked noodles between two deep bowls. Pour the soup over the noodles. Garnish with a little of the coriander and mint leaves, a few slices of red chilli and spring onion. Serve with a wedge of lime.