Vietnamese Soup

Prep: 15 minutes | Cook: 50 minutes | Servings: 2

Ingredients

For Soup:

2 medium Onions, unpeeled,

sliced in half

1 inch-Ginger, unpeeled,

sliced in half

1 kg mutton bones, blanched & roasted

1 Star Anise

2-3 Cloves

1 inch-Cinnamon stick

1 tbsp Coriander Seeds

2-3 Green Cardamom Pod

1 tbsp Fennel Seeds

2 tbsp Fish Sauce

1 tsp Sugar

Salt to taste

200 gms Lamb thigh, Boneless

1 small Onion, thinley sliced

1 tbsp Spring Onion Greens

Few Coriander Leaves, chopped

300 gm Flat Rice Noodles, boiled

Bok Choy

For Garnish :

1 cup fresh Bean sprouts

Mint Sprigs

Thai basil, hand torn

Thai bird Chillies , chopped

Lime Wedge

Process

  • Dry roast onions and ginger for 3-4 minutes on high heat.
  • In a boiling water, add mutton bones and blanch them. Then roast them until golden in colour.
  • In another pot, add 2 litres of water.
  • Add the roasted mutton bones and charred onions and ginger.
  • Now add star anise, cloves, coriander seeds, green cardamom pods and fennel seeds, mix well.
  • Then add fish sauce, sugar and salt, mix well.
  • Now add lamb thigh, give it nice mix and keep it for 40 minutes to broil and cook well.
  • Once done, take out the meat and cut into thick slices. Strain rest of the ingredients through a muslin cloth.
  • In a serving bowl, add thin sliced onions, spring onion greens and coriander leaves.
  • Then place the meat slices and pour soup on top.
  • Top it off with rice noodles and bok choy.
  • Garnish with bean sprouts, mint sprig, thai basil thai bird chillies and lime wedge.
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