Pho 4.0
Ingredients
- Bean Sprouts: 20g
- Turmeric Powder: a pinch
- Chicken Thigh (skinless): 100g
- Tofu: 100g (cut into 5 mm slices)
- Herbs: Coriander, spring onion, red chili, Thais basil
- Phở rice Noodles: 50-75g (Miss Linh)
- Phở Concentrate Broth: 80ml (Miss Linh)
- Salt, Pepper (Miss Linh)
- Black Pepper Sauce: 5g (Miss Linh)
- Fish Sauce: A few drops (Miss Linh)
Instructions
Follow the instructions on the packaging to prepare the noodles.
Use the Phở concentrate broth according to the instructions.
If you want to add Chicken:
Marinate chicken thighs with black pepper sauce and vacuum-seal them. Sous-vide at 62°C for 1 hour and 25 minutes. Let cool, then slice into pieces approximately 5 mm thick.
Drain the tofu slices. Sprinkle with turmeric, salt, and pepper. Fry in sunflower oil until golden brown.
Briefly blanch the bean sprouts in hot water for a few seconds, then drain and add them to the bowl of rice noodles.
Slice the spring onion, coriander, and red chili into small pieces. Pick one or two leaves of Thai basil (optional).
Serving sugestions
Place the rice noodles in a bowl. Add the prepared Bean sprouts, chicken or tofu on top. Garnish with fresh herbs, a few slices of red chili, a pinch of ground black pepper, and (optional) a few drops of fish sauce. Pour the boiling hot broth over the noodles and serve immediately.