Seafood Pho
Ingredients
2000 grams vegetable stock
1 lemongrass stalk
2 tsp. ginger purée
2 star anise pod
1 tsp. fennel seeds
1 tsp. shrimp paste
2 tsp. fish sauce
1 tsp. tamarind paste
1 tsp. soy sauce
250 grams cod fillet
200 grams king prawns
100 grams button mushrooms
100 grams shiitake mushrooms
100 grams rice vermicelli
100 grams bean sprout
200 grams pak choi
2 spring onions
6 sprigs of coriander
4 sprigs of Thai basil
Instructions
STEP 1/6
Cut the cod fillet into 3 cm cubes.
Deshell and devein the king prawns.
Quarter and rinse the pak choi.
Trim and slice the spring onion.
Destalk and coarsely chop the coriander and Thai basil.
STEP 2/6
Lift the Cooking Chef head and fit the heat shield.
STEP 3/6
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (stock, lemongrass, ginger, star anise, fennel, shrimp paste, fish sauce, tamarind, soy sauce) into the Cooking Chef bowl, fit the splash guard.
Cook at 104ºC for 15 minutes.
STEP 4/6
Add Ingredients 2 (cod, prawns) into the steaming basket.
Place the steaming basket into the Cookin Chef bowl.
Attach the Cooking Chef bowl to the machine, fit the splash guard.
Cook at 104ºC for 5 minutes.
Remove the steaming basket and reserve the fish.
Strain contents of the Cooking Chef bowl into a jug and reserve the liquid.
STEP 5/6
Retrieve, clean the Cooking Chef bowl and fit the Stir Tool.
Return contents of the jug into the Cooking Chef bowl.
Add the first 2 items of Ingredients 3 (mushrooms) into the Cooking Chef bowl, fit the splash guard.
Mix at 110ºC, on speed Stir 2 for 5 minutes.
Add the last 3 items of Ingredients 3 (noodles, beansprouts, pak choi) to the Cooking Chef bowl.
Mix at 100ºC, on speed Stir 2 for 2 minutes.
Serve.
STEP 6/6
Garnish with spring onion, coriander, thai basil.
Seafood Pho
Ingredients
2000 grams vegetable stock
1 lemongrass stalk
2 tsp. ginger purée
2 star anise pod
1 tsp. fennel seeds
1 tsp. shrimp paste
2 tsp. fish sauce
1 tsp. tamarind paste
1 tsp. soy sauce
250 grams cod fillet
200 grams king prawns
100 grams button mushrooms
100 grams shiitake mushrooms
100 grams rice vermicelli
100 grams bean sprout
200 grams pak choi
2 spring onions
6 sprigs of coriander
4 sprigs of Thai basil
Instructions
STEP 1/6
Cut the cod fillet into 3 cm cubes.
Deshell and devein the king prawns.
Quarter and rinse the pak choi.
Trim and slice the spring onion.
Destalk and coarsely chop the coriander and Thai basil.
STEP 2/6
Lift the Cooking Chef head and fit the heat shield.
STEP 3/6
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (stock, lemongrass, ginger, star anise, fennel, shrimp paste, fish sauce, tamarind, soy sauce) into the Cooking Chef bowl, fit the splash guard.
Cook at 104ºC for 15 minutes.
STEP 4/6
Add Ingredients 2 (cod, prawns) into the steaming basket.
Place the steaming basket into the Cookin Chef bowl.
Attach the Cooking Chef bowl to the machine, fit the splash guard.
Cook at 104ºC for 5 minutes.
Remove the steaming basket and reserve the fish.
Strain contents of the Cooking Chef bowl into a jug and reserve the liquid.
STEP 5/6
Retrieve, clean the Cooking Chef bowl and fit the Stir Tool.
Return contents of the jug into the Cooking Chef bowl.
Add the first 2 items of Ingredients 3 (mushrooms) into the Cooking Chef bowl, fit the splash guard.
Mix at 110ºC, on speed Stir 2 for 5 minutes.
Add the last 3 items of Ingredients 3 (noodles, beansprouts, pak choi) to the Cooking Chef bowl.
Mix at 100ºC, on speed Stir 2 for 2 minutes.
Serve.
STEP 6/6
Garnish with spring onion, coriander, thai basil.