Friday, December 3, 2010

Lamb Pho/Vietnamese Noodle Soup

Who said you can't? Who said you must made pho only from beef, pork or even chicken? Not me. After all? We all are not the lovers of the same meat (Penang Hokkien Mee & Home Made Curry Mee)? Like they say, one man's or woman's meat is another man's or woman's poison? We for a fact don't eat beef and  option had to be lamb. Lamb Pho. Pretty much a similar cooking technic as for the millions of recipes. Make the broth, followed by pouring broth with mutton into the bowl of noodles, and crispy fried garlic, coriander leaves and spring onion garnished. 

For lamb
300g lamb (with bones)
1 tsp chopped ginger
1/2 tbsp all purpose flour
Salt to taste
Mix all these ingredients and keep aside.

Other ingredients:
3 potatoes (cut into medium size pieces)
4 garlic (chopped)
1/2 tbsp crushed black pepper (or as needed)
1 tbsp coriander powder
1 tsp cumin powder
1 1/2 liters of  water
Some coriander leaves - slice
Some spring onion - slice
Mee hoon (as needed, blanch to soften)
2 tbsp oil
Salt for taste

When oil is heated, fry garlic till crispy, remove and keep aside.   
Into the same oil,  add mutton, stir and cook for a couple of minutes.
Pour 1 1/2 liters of water, add potatoes and spices (pepper, coriander and cumin) and season with salt. 
Stir. Simmer over low heat till mutton and potatoes are soft and tender. 
Pour soup over noodles and garnish with fried garlic, coriander and spring onion.


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