Craving something sweet and sour, some kick, something Thai something Vietnamese? This is a combination dish to satisfy 3 different food choices.

Tom Yum Kung or Goong is a hot and sour soup with prawns or seafood and a part of the Thai cuisine. I have added tomatoes to the soup in memory of the local version of Tom Yum Gai.

Pho is a Vietnamese soup dish consisting of noodles, bean sprouts and meat. To round the dish off, I have used chopped mint & coriander leaves in place of the usual Thai basil that is normally served with Pho.

Ingredients: serves 2-3

250 g stir fry beef

200 g pho or hor fun or flat noodle

Bean sprouts

Coriander leaves, fresh

Marinade for beef:

2 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon lemon juice

pepper

Soup:

2 stalks Coriander roots

2 stalks lemon grass

1″ ginger

3 kaffir lime leaves,

1 red onion, sliced

1 tomato, quartered

2 cloves garlic, smashed skin on

1 teaspoon salt

1 tablespoon sugar

5 tablespoon fish sauce

Juice from 1/2 lemon or lime

3 bird-eye chillies

1 cup chicken stock

2 cup

Method:

• Marinade beef in the marinade for at least 15-20 minutes.
• Blanch pho in boiling water to remove oils or noodles. Drain in cold water to stop cooking. Leave aside till ready to serve.
• Place all ingredients for soup into a pot. Bring to boil.
• Portion pho into bowls.
• Cook the beef by blanching in the soup. Ladle cooked beef on pho.
• Ladle soup into the bowls.
• Served topped with bean sprouts, Thai basil or coriander leaves (roughly torn to pieces)