2l vegetable stock1 lemongrass2 tsp ginger puree2 star anise1 tsp fennel seeds1 tsp dried shrimp paste2 tsp fish sauce1 tsp tamarind paste1 tsp soy sauce250g cod250g king prawns100g button mushrooms100g shiitake mushrooms100g rice vermicelli noodles100g beansprouts200g pak choiTo Finish:2 spring onions6 sprigs fresh coriander4 sprigs Thai basil
To prepare: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 basilFor 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.