#ByInvitation – Chef Tenzin Nyandak’s Authentic Vietnamese Pho

Vietnamese Food

 

A highlight of Vietnamese cuisine, the humble Pho is a piping hot glory and is all you need on a wintry evening.

Chef Tenzing Nyandak - Vietnamese Chef
Chef Tenzing Nyandak

Savour delectable flat rice noodles in a steaming broth with aromatic spices and tender slices of meat or even mushroom. This dish is the perfect blend of flavours and textures bejeweled with fresh greens as a garnish.

We invited Chef Tenzin Nyandak to share his secrets to the Vietnamese Pho exclusively for #Pune365 readers.

Here’s what he has for you-

 

Pho soup with Minced Chicken

Ingredients: Chicken bones- 200 gm, Chicken leg boneless mince- 100 gm, Garlic chopped, 1 large onion, Ginger (peeled and sliced)- 50 gm, Star anise 3, Cinnamon stick-2, Coriander seeds-5 gm, Cloves -5, Rice noodle- 50 gm, Beans sprout-10 gm, Pak choy-10 gm, Fresh mint leaves-10 gm, Coriander- 10 gm, Cold water-600ml, Salt To Taste, Hoisin sauce-1 Tbsp, Siracha sauce- 1Tbsp, Spring onion-10 gm

Method:

  1. For the stock, wash chicken bones and add to a pan with the cold water.
  2. Pan grill onion, ginger, star anise, cinnamon, peppercorns, cloves and coriander seeds so they release a natural aroma. Then wrap the spices in a muslin cloth and add to the stock.
  3. Let the stock boil, then reduce heat and skim fat off the surface for 60 min while the liquid reduces to half. Turn off the heat and let cool. Strain into a clean saucepan as your soup is ready.
  4. Now chop boneless chicken or mince and sauté in a wok with oil and chopped garlic. Season with salt.
  5. Boil the rice noodles separately until they’re cooked. Drain and take the noodles in a bowl.
  6. Reheat the chicken stock now with the spices, seasoning, pour in the rice noodle in bowl. Garnish with coriander leaves, top with button mushroom, carrot, beans sprout, Pak choi, mint leaves and spring onion.

#Serve with Siracha and Hoisin sauces.

Vietnamese Pho

Pho soup with Mix Vegetables

Ingredients: Vegetable stock (Leeks/carrot/Shitakae/Coriander root/ Spring onion/Onion)-200 gm, Garlic chopped, 1 large onion, Ginger (peeled and sliced)- 50 gm, Star anise 3, Cinnamon stick-2, Coriander seeds-5 gm, Cloves -5, Rice noodle- 50 gm, Beans sprout-10 gm, Pak choy-10 gm, Fresh mint leaves-10 gm, Coriander- 10 gm, Cold water-600ml, Button mushroom sliced, Salt To Taste, Hoisin sauce-1 Tbsp, Siracha sauce- 1Tbsp, Spring onion-10 gm

Method:

  1. Wash leeks, carrot, shitakae, onion and coriander root. Take a stock pan and pour the cold water.
  2. Pan grill onion, ginger, star anise, cinnamon, peppercorns, cloves and coriander seeds so they release a natural aroma. Then wrap the spices in a muslin cloth and add to the stock.
  3. Let the stock boil, then reduce heat and skim fat off the surface for 60 min while the liquid reduces to half. Turn off the heat and let cool. Strain into a clean saucepan as your soup is ready.
  4. Boil the rice noodles separately until they’re cooked. Drain and take the noodles in a bowl.
  5. Reheat the vegetable stock now with the spices, seasoning, pour in the rice noodle in bowl. Garnish with coriander leaves, top with button mushroom, carrot, beans sprout, Pak choi, mint leaves and spring onion. Serve with Siracha and Hoisin sauces.

#A great variant for vegetarians can be fried tofu and mix mushrooms with sauté broccoli.

Tenderloin Pho

Ingredients: Beef bones- 200 gm, Beef slice- 100 gm, Garlic chopped, 1 large onion, Ginger (peeled and sliced)- 50 gm, Star anise 3, Cinnamon stick-2, Coriander seeds-5 gm, Cloves -5, Rice noodle- 50 gm, gm, Pak choy-10 gm, Fresh mint leaves-10 gm, Coriander- 10 gm, Cold water-600ml, Salt To Taste, Hoisin sauce-1 Tbsp, Siracha sauce- 1Tbsp, Spring onion-10 gm

Method:

  1. For the stock, wash beef bones and add to a pan with the cold water.
  2. Pan grill onion, ginger, star anise, cinnamon, peppercorns, cloves and coriander seeds so they release a natural aroma. Then wrap the spices in a muslin cloth and add to the stock.
  3. Let the stock boil, then reduce heat and skim fat off the surface for 60 min while the liquid reduces to half. Turn off the heat and let cool. Strain into a clean saucepan as your soup is ready.
  4. Meanwhile take slice tenderloin meat, season with salt and pepper. Grill the sliced meat both sides.
  5. Boil the rice noodles separately until they’re cooked. Drain and take the noodles in a bowl.
  6. Reheat the beef stock now with the spices, seasoning, pour in the rice noodle in bowl. Garnish with coriander leaves, Pak choi, mint leaves and spring onion.

 

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#Chef Tenzin Nyandak is showcasing Pho in an exclusive festival at Panash by Four Points by Sheraton until January 28 over dinner.

Aditi Balsaver

Aditi Balsaver

A rapacious reader and animal lover, Aditi is a traveler on weekends and a writer at night..
Aditi Balsaver

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