2l vegetable stock
2 tsp ginger puree
2 star anise
1 tsp fennel seeds
1 tsp dried shrimp paste
2 tsp fish sauce
1 tsp tamarind paste
1 tsp soy sauce
250g king prawns
100g button mushrooms
100g shiitake mushrooms
100g rice vermicelli noodles
200g pak choi
2 spring onions
6 sprigs fresh coriander
4 sprigs Thai basil
1 - Cut the fish into 3 cm cubes.
2 - Deshell and devein the prawns.
3 - Quarter the Pak Choi lengthwise and wash.
4 - Coarsely slice the spring onions.
5 - Destalk and coarsely chop the coriander and Thai basil
For the Seafood Pho:
1 - Attach the bowl to the machine and add the stock, lemongrass, ginger, star anise, fennel, shrimp paste, fish sauce, tamarind and soy sauce to the mixing bowl. Set the temperature to 105 ºC, speed to 0 and time to 15 minutes.
2 - Add the cod and prawns to the steamer basket. Place the steamer basket into the bowl and attach the splash guard.
3 - Set the temperature to 105 ºC, speed to 0. Bring to the boil and cook for about 5 minutes.
4 - Remove the steamer basket and reserve the fish. Remove the bowl from the machine and strain the liquid through a sieve and reserve discard the solids.
5 - Add the reserved broth and mushrooms to the cleaned mixer bowl and attach the splash guard.
6 - Set the temperature to 110 ºC, speed to SS2. Bring to boil then reduce the temperature to 100 ° C, simmer for 5 minutes.
7 - Add the noodles, beansprouts and Pak Choi to the mixer bowl and reduce the temperature to 100 ° C, speed to SS2. Cook for about 2 minutes.
8 - Portion out of the reserved cooked fish and prawns into individual soup dishes. Top with the broth, garnish with the spring onions, coriander and basil.