Vietnamese Soup
Prep: 15 minutes
Cook: 50 minutes Servings: 2Ingredients
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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