This Vietnamese dish is packed full of delicious flavour.
Ingredients:
400g rice noodles
1 onion, finely sliced
One medium sized piece of ginger, sliced
3 carrots, finely sliced
3 cloves garlic, diced
100g shiitake mushrooms
2-3 lemongrass stalks, cut into pieces
2-3 star anise
1 cinnamon stick
1 tbsp peppercorns
1 tbsp fennel seeds
1 tbsp coriander seeds
2L vegetable broth
2 tbsp soy sauce
½ chilli
30g fresh coriander
Method: Number of Servings 6 / Prep Time 15 Minutes – Cook Time 1 Hour 20 Minutes
1. Place the onion and ginger on a small baking sheet. Cook in the oven at 180C until browned (8-10 minutes)
2. Slice the ginger, crush the peppercorns, fennel and coriander seeds. Add them to a tea strainer
3. In a large pot, add all ingredients, bring to a boil, cover, reduce heat and simmer for at least 1 hour, seasoning to taste throughout
4. Strain or remove spices, ginger, lemon grass and onion. Reserve the mushrooms and carrots, once slightly cooled, slice and add back to the pot
5. Cook noodles according to package directions, set aside
6. Serve broth into a bowel and top with noodles, mushrooms, carrots, chilli and fresh coriander
Nutritional Information Per Serving:
