Chef Thu Nguyen,
Pho #1
The secret to chef Thu’s umami rich chicken broth lies in the addition of dried shrimp ( 1/2 to 1 cup in a large stock pot). Frozen lemongrass delivers fuss free flavour to the sauce.
Ingredients
Sauce
1 cup chicken broth
1/2 tsp chopped lemongrass
1/2 tsp satay sauce
1 tsp red curry powder
1/3 cup coconut milk
1/2 tsp fish sauce
1 Tbsp rock sugar
1 tsp garlic powder
Pork and Toppings
Oil for deep frying and wok frying
1 1/2 lbs pork ribs, pre-boiled
1/2 cup chopped broccoli
1/4 cup thinly sliced carrots
1/4 cup chopped white onion
1 1/2 cup chopped long purple eggplant
1/4 cup chopped celery
1 tsp potato starch (or cornstarch)
1 tsp water
Method
Item subhead
- Make or purchase chicken broth.
- In a deep fryer of hot oil (or air fryer) cook eggplant pieces for 2 minutes, drain and set aside.
- Bring a pot of water to a boil and add vegetables, cooking for 1 minute to blanch. Strain and set aside.
- In an oiled wok or saucepan over high heat, cook the pre-boiled pork ribs until golden brown.
- Reduce the heat to medium, and add chicken broth, lemongrass, satay sauce, red curry powder, fish sauce, sugar and garlic powder.
- Stir in coconut milk, and simmer for another couple minutes
- Stir in potato starch slurry (1:1 ratio starch and cold water) and simmer a few minutes to thicken.
- Add the blanched vegetables and simmer until they are heated thoroughly.
- Serve in a shallow bowl or if using a cast iron hot pot, heat it on the stove 3-4 minutes before adding the stir-fry.
Yield 1 shareable serving
