Cuisine
Time
1 hr 30 min mins
Servings
4 people people
1. First get your spices together: collecting the coriander seeds, star anise, cinnamon bark and cardamom pods. With the side of a large knife or cleaver, crush the cardamom pods to release their seeds, as well as breaking the cinnamon bark into small pieces. Add all of these ingredients to the bottom of a large deep-sided stock pot or frying pan, without any oil, and heat over a medium to low heat until aromatic.
2. While waiting for the spices to heat, prepare your noodles and other vegetables. First, place your dried rice vermicelli in a large bowl and cover with boiling water, leaving to soak for 10 minutes. Next, peel and slice half a large onion into rough chunks, before removing the roots of the 2 spring onions and also slicing them into large pieces. Then, take your piece of ginger and, using a teaspoon, peel off the bitter skin. Roughly chop the ginger before crushing it with the side of a knife or cleaver to release its flavours. Moving on to your lemongrass, remove the tough white ends from each stalk before again using the side of your knife to bash and bruise the lemongrass pieces, slicing each stalk into thirds. Lastly, peel and crush the 4 whole garlic cloves, and then set all of the onions, ginger and garlic to one side to be used later in the pho’s stock.
3. Finally, prepare your garnish. First, slice the lime into 8 equal wedges, before removing the green stalks from both red chillies and slicing them in half length-ways. Open the chillies up, scraping out the seeds and then slicing both chillies into long, thin matchsticks. Set the lime wedges and sliced chillies on a plate to one side, to be used at the very end of the dish.
4. Once the noodles are adequately soaked, strain them and then run them under cold water to prevent them from cooking any further. Leave to one side for later.
