Friday, December 3, 2010

Lamb Pho/Vietnamese Noodle Soup

Twist. A twist to the authentic Vietnamese Pho, this is my Malaysian version to a Lamb Pho ladies and gentlemen (Penang Hokkien Mee/Prawn Mee). Vietnamese Pho, obviously made from beef, is out of bound for us, because our strong and held tight to our heart and mind Hinduism religious faith and belief does not permit. Neither have we in our slightest moment ever given a thought to consuming beef. Let alone I couldn't possible make a chicken  (Indian Chicken Curry) or pork version. All due to my man, the man who doesn't consume both. So, what else can it except lamb or you can even use mutton (Mutton Keema, Masala Mutton CurryDalcaMutton Kurma). Why not? Why not for our Malaysian pho? After all, food is our invention. Don't you agree? Of course. Stop doubting yourself.  Moreover, my pho is my pho. In other words, albeit admittedly I did refer to a few recipes. In the end, I decided I should stick to how I wanna coin my Malaysian Lamb Pho. Spices and all things nice local herbs, I added potatoes as well, lamb broth generously drenched over mee hoon (Tom Yam Fried Mee Hoon & Fried Mee).   

For lamb
300g lamb (with bones)
1 tsp ginger paste
1 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 tsp dried rosemary (optional, otherwise use any other dried or fresh herb)
1/2tbsp crushed black pepper (or as needed)
1tbsp coriander powder
1 tsp cumin powder
1 1/2 litre water
2 stalks coriander leaves (sliced)
2 stalks spring onion (sliced)
Mee hoon (as needed, blanched to soften)
2 tbsp oil
Salt for taste

When oil is heated, fry garlic till crispy, remove and keep aside for garnishing.  
Into the same oil,  add mutton, stir and cook for a couple of minutes.
Pour 1 1/2 liter of water, add potatoes and spices (rosemary, pepper, coriander and cumin) and season with salt. 
Stir, let it 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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