Читать книгу BOSH! - Henry Firth - Страница 13

Nothing beats a hearty pho soup. Traditionally, pho is made with a deep stock that’s been brewing for hours, or even days. We’ve used a shortcut but retained the pho richness through the delights of shiitake mushrooms, star anise and tamarind paste. Just make sure you have enough liquid and add more water if you need to.

SERVES 6.

 2 onions.

 4 garlic cloves.

 15cm piece fresh ginger.

 3 fresh red chillies.

 16 shiitake mushrooms.

 6 tbsp sesame oil.

 150ml fresh orange juice (not from concentrate).

 2 tbsp tamarind paste.

 4 star anise.

 2 cinnamon sticks.

 3 litres water.

 100ml soy or tamari sauce.

 100ml maple syrup.

 10 button mushrooms.

 300g flat rice noodles.

 4 spring onions.

 2 handfuls fresh coriander.

 2 handfuls fresh mint.

 150g beansprouts.

 200g pak choi.

 sriracha and soy sauce, to serve.

 Large saucepan on a medium heat.

Peel and coarsely chop the onions and garlic. Peel the ginger by scraping off the skin with a spoon and chop coarsely. Rip the stem from one of the chillies and chop, removing the seeds if you prefer a milder flavour. Trim and roughly slice 6 of the shiitake mushrooms.

Heat 3 tablespoons of the sesame oil in the large saucepan and add the chopped onion, garlic, chilli, ginger and the sliced mushrooms. Cook for 10–15 minutes, stirring continuously until everything has softened.

Add the orange juice, tamarind paste, star anise and cinnamon sticks and continue to stir for another 3 minutes. Add the water, soy or tamari sauce and maple syrup.

Turn up the heat, bring to the boil, then turn it down again and simmer for 10 minutes, until reduced by about one-sixth. Strain the liquid into a large bowl through a sieve. Rinse the pan.

Put the pan back on a high heat and add the remaining 3 tablespoons sesame oil. While the oil is warming, trim the remaining 10 shiitake and the button mushrooms and add them to the pan. Fry for a couple of minutes, until very slightly browned. Pour all the pho liquid back into the pan. Add the rice noodles and cook for about 3–4 minutes, or according to the timings on the packet.

Finely slice the spring onions and put them in a small pile on a large plate. Pick the leaves from the coriander and mint and put them on the plate. Trim and finely slice the remaining chillies, removing the seeds if you prefer a milder flavour, and put them on the plate along with the beansprouts.

Trim and quarter the pak choi and add it to the soup. Take the whole pan to the table along with the plate, with a ladle for people to serve themselves and chopsticks for them to add their own fresh herbs, vegetables and chillies. Serve with soy sauce and sriracha on the side. Best eaten as soon as it’s ready!.