Flavours of Pho with Chicken Dumplings
Ingredients
- 1 pack Mr Chen’s Honey & Soy Chicken Dumplings
Flavours of Pho Stock
- 1 L water
- 30g beef stock base or beef stock cubes
- 1 tbsp fish sauce
- 1 tbsp white sugar
- 1 large knob ginger, sliced
- 1/2 onion, large dice
- Pinch of salt
- 2 cloves garlic
- 2 whole star anise
- 1 cinnamon stick
Assembly
- 20g picked Thai basil leaves
- 100g bean sprouts
- 10g picked coriander leaves
- 1 long red chilli, sliced
- 1 lime, cut into wedges
Suitable Products
Method
1
To make the flavours of pho stock: add the beef stock and 1L water to a large saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Add garlic, star anise and cinnamon stick to the broth and simmer for at least 30 minutes, but no more than 45 minutes otherwise it might get too strong in flavour. Taste the broth to check the spice flavours have been extracted and adjust seasonings if necessary. Strain the broth then return to the saucepan.
2
For the assembly: bring the broth back to a simmer. In a separate pot, bring water to a boil. Cook the vegetable gyoza then drain and add the gyoza straight to the broth, dishing out the gyoza between serving bowls. Top each bowl with Thai basil, bean sprouts and coriander, and garnish with chilli and a lime wedge.
Recipe Credit
Louis Tikaram and Farm To Fork
Ingredients
- 1 pack Mr Chen’s Honey & Soy Chicken Dumplings
Flavours of Pho Stock
- 1 L water
- 30g beef stock base or beef stock cubes
- 1 tbsp fish sauce
- 1 tbsp white sugar
- 1 large knob ginger, sliced
- 1/2 onion, large dice
- Pinch of salt
- 2 cloves garlic
- 2 whole star anise
- 1 cinnamon stick
Assembly
- 20g picked Thai basil leaves
- 100g bean sprouts
- 10g picked coriander leaves
- 1 long red chilli, sliced
- 1 lime, cut into wedges
Suitable Products
Method
1
To make the flavours of pho stock: add the beef stock and 1L water to a large saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Add garlic, star anise and cinnamon stick to the broth and simmer for at least 30 minutes, but no more than 45 minutes otherwise it might get too strong in flavour. Taste the broth to check the spice flavours have been extracted and adjust seasonings if necessary. Strain the broth then return to the saucepan.
2
For the assembly: bring the broth back to a simmer. In a separate pot, bring water to a boil. Cook the vegetable gyoza then drain and add the gyoza straight to the broth, dishing out the gyoza between serving bowls. Top each bowl with Thai basil, bean sprouts and coriander, and garnish with chilli and a lime wedge.
Recipe Credit
Louis Tikaram and Farm To Fork