Dinner pairing: Monsoon + this Vietnamese noodle soup straight from the Masterchef-inspired Sunday Brunch menu at Shiro, Lower Parel.
For the vegetable stock
1 litre cold water
1 small onion cut in half
1 stalk celery (roughly chopped)
2 cloves garlic
1 bay leaf
3 black peppercorns
For the broth infusion
500 ml vegetable stock
1 cinnamon stick
2 star anise
1 inch ginger, halved
Quarter of a red chilli (sliced fine)
3 pieces coriander root
2 tbsp light soya sauce
Juice of half a lime
For the pho
80 g fresh and cooked rice noodles
15 g carrot (julienned)
¼ red capsicum (sliced fine)
2 fresh shitake mushrooms (sliced fine)
10 g shitake mushrooms
1 spring onion (sliced fine)
A squeeze of lime juice
2 sprigs Vietnamese mint
3 sprigs coriander leaves
¼ red chilli (sliced fine)
For the stock, place all the ingredients in a large saucepan and bring to a boil.
Reduce heat to simmer and cook for 45 minutes.
Strain stock through a fine sieve and discard solids.
For the broth infusion, place ingredients in a medium saucepan and bring to a boil.
Reduce heat to simmer and cook for 10 minutes.
Season with light soya sauce and lime juice.
To serve, layer the pho ingredients into a serving bowl and gently pour over the broth infusion.
Garnish with lime juice, mint, corainder and sliced red chilli.
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