AUTHENTIC PHO

INGREDIENTS

BROTH

Dash of olive oil

1 medium onion, roughly chopped

3-inch piece of ginger, roughly chopped

3 star anise

3 cloves

2 cinnamon quills

1 TSP coriander seeds

5 cloves of garlic, peeled, roughly chopped

700 grams mixed vegetables, chopped into large chunks

Handful dried shiitake mushrooms

3 litres hot water

4 TBSP soy sauce, plus more to taste

SOUP

Dash of olive oil

200g firm tofu, mashed with a fork

2 TBSP soy sauce

1 TSP miso paste

1 TSP rice vinegar

1 TSP smoked paprika

3 Chinese shallots, very thinly sliced into matchsticks, white and light green parts separated from dark green parts

3 heads of bok choy, trimmed, separated and washed

250g noodles, cooked to packet instructions

200g bean sprouts

1 lime, quartered

1 long red chili pepper, thinly sliced

INSTRUCTIONS

BROTH

1. Heat a very large pot over medium-high heat and add the onion and ginger. Fry, stirring frequently, until they begin to brown.

2. Add the star anise, cloves and cinnamon and dry roast for a couple more minutes until fragrant. Add the coriander seeds and give them 30 seconds to release their aroma.

3. Add the garlic, vegetables, shiitake mushrooms and water. Bring to a boil then reduce the heat to a simmer. Cover and leave for 45 minutes until the stock is dark and flavourful. Strain and add the soy sauce to taste.

SOUP

1. Combine the soy sauce, miso paste, rice vinegar and paprika in a small and set aside.

2. Heat a dash of olive oil in a small pan over medium-high heat. Add the tofu and fry until browned.

3. Pour the soy sauce mixture over the tofu and fry until the liquid is evaporated. Remove to a plate and set aside.

4. In the same pan, reduce the heat to medium and add another dash of olive oil.

5. Add the white and light green parts of the Chinese shallots and fry until golden brown. Remove to plate lined with absorbent towel.

6. Bring a large pot of water to the boil and cook the bok choy until the stems are tender.

7. Divide the noodles between four bowls and ladle over the hot broth. Top with the bok choy, tofu, bean sprouts, fried Chinese shallots, dark green parts of the green onion, sliced chilli and lime slices.