Six of the perfect pho recipes | Life and elegance

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Vegan pho (pictured above)

Prep 30 min
Cook 1 hr 10 min
Serves 6

For the broth
1 white onion, peeled, topped and tailed, to create flat surfaces for the griddle
2 massive thumbs ginger, peeled and halved lengthways
½ daikon, peeled
3.5 litres water
1kg blended root veg (carrot, swede, turnip, celeriac, parsnip)
250g mushrooms (chestnut, oyster or shiitake)
1 fennel bulb
2 celery sticks
½ tsp sugar
25g salt
20 star anise
1 small cinnamon stick
2 cloves
1 tsp coriander seeds
1 tsp fennel seeds
Vegetable oil, for frying 120g block agency tofu, sliced into thick, quick batons
75g dry flat rice noodles per individual

To garnish
Black pepper
Bird’s eye chillies, finely sliced
Spring onions, thinly sliced
1 shallot, peeled and thinly sliced
A handful of coriander, roughly chopped
16-20 enoki mushrooms
Green leaves (pak choi, chard, cress, spinach)

Char the entire onion, ginger and daikon on a griddle. Boil the water in a big pot. Add the charred veg, root veg, mushrooms, fennel and celery. Add the sugar, salt and spices, cowl with a lid and simmer for 20 minutes.

Remove and put aside the mushrooms, then simmer the broth for 40 minutes. Remove and reserve the remaining greens from the pot.

Meanwhile, fry the tofu in sizzling oil for 5 minutes on all sides, till golden brown, then drain on kitchen paper.

To serve, cook dinner the noodles in keeping with packet directions, drain totally, then portion into bowls and season with black pepper and chilli slices. Top with the tofu, sliced inventory veg, spring onion, shallot, coriander, enoki and leaves. Ladle over the recent broth, submerging the whole lot. Serve directly with extra of the garnishes.

Chicken pho

Chicken pho: poached to perfection.

Chicken pho: poached to perfection. Photograph: Uyen Luu for the Guardian

Prep 20 min
Cook 2 hours
Serves 6

For the broth
1 massive hen, trimmed of extra pores and skin and fats
6 litres water (or sufficient to cowl the hen)
1 massive onion, peeled, topped and tailed
200g piece ginger, peeled and halved
10cm piece daikon, peeled
20 star anise
4 cloves
1 cinnamon stick
2 black cardamom pods
30g rock sugar (or 2 tsp caster sugar)
15g sea salt
Fish sauce
75g dry flat rice noodles per individual

To garnish
Black pepper
Bird’s eye chillies, finely sliced
Red onion, thinly sliced
Spring onions, sliced
Leaves from just a few sprigs of Thai basil
1 handful coriander, roughly chopped
Lime wedges

Submerge the hen in a big pot of boiling water. Bring again to a boil, then go away to simmer.

On a griddle, char the onion, ginger and daikon. Add to the broth with the spices, sugar and salt, and simmer for 45-60 minutes, skimming off impurities, till the hen is cooked and the juices run clear. Remove the hen and go away to chill, then tear or slice the meat.

Return the bones and carcass to the inventory to simmer for an additional 30 minutes, then season the broth to style with fish sauce.

To serve, cook dinner the noodles in keeping with packet directions, drain totally, then portion into bowls and season with black pepper and chilli slices. Put the sliced hen on high, garnish with purple onion, spring onion, basil and coriander, then ladle over the recent broth, submerging the whole lot. Serve instantly with lime wedges.

Beef pho

The addition of oxtail makes the broth wonderfully rich.

Beef pho: the addition of oxtail makes the broth splendidly wealthy. Photograph: Uyen Luu for the Guardian

Prep 30 min
Cook 4 hrs
Serves 6

For the broth
Water
2 massive oxtail chunks
1.5kg beef shin, flank or beef rib
1kg beef bones
2 litres hen inventory
1 massive onion, peeled and topped and tailed
200g ginger, peeled and halved
1 hand-size piece of daikon, peeled, halved
30 star anise
6 cloves
2 cinnamon sticks
1 heaped tsp coriander seeds
1 heaped tsp fennel seeds
2 black cardamom pods
30g rock sugar (or 2 tsp caster sugar)
3 tsp salt
6 tbsp fish sauce
75g dry flat rice noodles per individual

To garnish
Black pepper
Bird’s eye chillies, finely sliced
Red onion, thinly sliced
Spring onions, sliced
A handful of coriander, coarsely chopped
Lime wedges

Bring a big pot of water to a boil and add the meat and bones. Boil for 10 minutes to scrub the meat, till froth surfaces. Take them off the warmth, discard all of the water and rinse the meat.

Wash the pot, fill with 4 litres of water, carry to a boil, add the meat and inventory, cowl and simmer. Meanwhile, char the onion, ginger and daikon on a griddle, then add to the broth.

Add the spices, sugar and salt to the broth, and simmer, coated, for 2 hours, skimming off impurities.

Remove the meat and, as soon as cooled, slice thinly. Leave the bones and oxtail within the broth to simmer for 1 hour then season with fish sauce to style.

To serve, cook dinner the noodles in keeping with packet directions, drain, then portion into bowls and season with black pepper and chilli slices. Top with sliced meat, purple onion, spring onion and coriander, then ladle over the broth, submerging the whole lot. Serve with lime wedges.

Beef stew pho

Beef stew pho: this variation comes with a velvety sauce.

Beef stew pho: this variation comes with a velvety sauce. Photograph: Uyen Luu for the Guardian

Prep 30 min
Cook 2 hrs
Serves 4

1 onion, peeled and roughly chopped
3 tbsp vegetable oil
450g braising beef, beef tendons or rib, reduce into bite-sized cubes
15g ginger, peeled and finely chopped
2 garlic cloves, peeled and sliced
2 stalks lemongrass, finely chopped
1 tsp floor coriander
1 tsp paprika
4 cloves
400ml coconut water or water
200ml beef or hen pho inventory, beef inventory or white wine
1 bay leaf
10 star anise
1 cinnamon stick
400g potatoes, peeled and reduce into chunks
200g entire child carrots
2 tsp salt
1 tsp sugar
2 tbsp fish sauce (elective)
2 handfuls recent or frozen peas
75g dry flat rice noodles per individual

To garnish
Black pepper
Chilli flakes (elective)
Lime or lemon wedges
Thai basil
A handful of coriander, roughly chopped

Sweat the onion within the oil on a low-medium warmth, then flip up the warmth and brown the meat on all sides. Add the ginger, garlic and lemongrass, and fry for about 5 minutes). Add the bottom coriander, paprika and cloves, fry for 2 minutes, then pour within the coconut water and inventory. Add the bay leaf, star anise and cinnamon, cowl and simmer for 40 minutes.

Add the potatoes and carrots, season with the salt, sugar and fish sauce, if utilizing, and simmer, coated, for 30-50 minutes, till the meat is tender, with some chunk to it.

When able to serve, stir within the peas, carry again to a boil and cook dinner for 5 minutes.

Meanwhile, cook dinner the noodles in keeping with packet directions, drain and rinse, then portion into bowls and season with black pepper and chilli. Ladle the stew on high, and serve with the garnishes.

Dry pho with tofu and dipping sauce

The three elements of this dish are savoured separately.

Dry pho with tofu and dipping sauce: 3 components to be savoured individually. Photograph: Uyen Luu for the Guardian

Prep 30 min
Cook 1 hr 15 min
Serves 2

For the broth
See vegan pho recipe, high

For the noodles
60g block of agency tofu, sliced into thick, quick batons
1 tbsp vegetable oil
2 shallots, peeled and finely sliced
60g mushrooms, (chestnut, oyster, shiitake), sliced
1 tbsp soy sauce
1 tsp sugar or maple syrup
75g dry flat rice noodles per individual
80g beansprouts
1 boiled egg, peeled and halved

For the sauce
1 shallot, peeled and finely chopped
2 tbsp cooking oil
100ml vegan pho broth
1 chook’s eye chilli, finely chopped (elective)
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp black bean sauce
Juice of ½ lime

To garnish
2 spring onions, halved and sliced lengthways
12 sprigs coriander leaves and stalks, chopped
1 purple chilli, sliced
2 lime wedges
Thai basil leaves

Follow the vegan pho recipeto make the broth. Fry the tofu in sizzling oil for 5 minutes a facet till golden brown, then drain on kitchen paperblot. When cool, reduce into 1cm cubes.

Wipe clear the pan, then fry the shallots in a touch of oil till smooth. Add the tofu, mushrooms, soy and sugar or maple syrup and fry for 2 minutes, till the mushrooms are smooth.

Remove the inventory veg from the broth and reduce.

For the sauce, fry the shallots within the oil in a small saucepan till gentle golden. Add the vegan pho remainder of the components and a touch of cooking oil, and produce to a mild boil to cut back for a couple of minutes.

To serve, cook dinner the noodles to packet directions with the beansprouts, drain and rinse, then portion into bowls. Top with the cooked greens, tofu and mushrooms, half of an egg per bowl and the garnishes.

To eat, dip the chilly noodles and remaining veg within the sauce, and drink the recent broth from separate bowls, garnished with spring onion and coriander and a squeeze of lime.

Stir-fried pho with greens

Stir-fried pho with vegetables: don’t have much time? Try this quick version.

Stir-fried pho with greens: don’t have a lot time? Try this fast model. Photograph: Uyen Luu for the Guardian

Prep 20 min
Cook 10 min
Serves 2-3

For the stir-fry
400g dry rice noodles
2 vegetable tbsp oil
70g jerusalem artichokes, peeled and thinly sliced
100g sugar snap peas, sliced lengthways
50g celery leaves and ideas, chopped
2 tbsp oyster sauce
2 tbsp soy sauce
200ml pho inventory, or white wine, vegetable inventory or water
2 pinches black pepper
1 white onion, peeled and chopped
3 garlic cloves, peeled and sliced
80g beansprouts

To garnish
Thai basil
1 handful coriander, roughly chopped

Cook the noodles for a minute wanting the packet directions till al dente, drain and rinse.

Heat a touch of oil in a big frying pan over a excessive warmth till highly regarded, then fry the jerusalem artichokes, sugar snap peas and celery.

Add a tablespoon every of the oyster and soy sauces, the inventory, white wine or water, and cook dinner for a few minutes. Season with the black pepper, then switch to a plate.

Heat one other sprint of oil in the identical pan, then stir-fry the onion for a minute. Add the garlic, noodles and remaining oyster and soy sauces and stir-fry for a few minutes.

Add the beansprouts and a touch extra inventory, stir-fry for an additional minute, then switch to serving plates with the greens. Serve instantly garnished with Thai basil and coriander.

Uyen Luu is the creator of My Vietnamese Kitchen (Ryland Peters & Small, £16.99). Get it for £12.99 on the Guardian Bookshop, guardianbookshop.com.

  • Food styling: Joanna Resiak. Prop styling: Anna Wilkins

Uyen Luu from theguardian.com

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