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
Coriander leaves, fresh
Marinade for beef:
2 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon lemon juice
2 stalks Coriander roots
2 stalks lemon grass
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
- 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)