teaspoon mustard seeds
1 Dry-roast each of the whole spices separately, in a frying pan, over gentle heat until fragrant, 2–3 minutes each.
2 Let them cool and then grind all the spices to a fine powder in a mortar or spice grinder. Store in a sealed jar refrigerated or frozen.
Makes ½ cup
Preparation time: 10 mins
Cooking time: 10 mins
Crispy Fried Shallots
2 tablespoons oil
5 small Asian shallots, sliced
1 Heat the oil in a frying pan and stirfrying the sliced shallots over medium heat until golden and crispy, 1–2 minutes.
2 Remove from the heat and drain on paper towels. Alternatively, cover the shallot slices with the oil in a dish and microwave for 1 minute on high, then stir and return to microwave for another 1 minute.
Makes ½ cup
Preparation time: 10 mins
Cooking time: 5 mins
Vietnamese Beef Stock
All the delicate aromas of Vietnamese food are contained in this classic pho (pronounced “fir”) soup—wonderfully complex fragrances of the slow-cooked beef stock, with back notes of star anise, peppery ginger and refreshing, minty galangal.
750 g (1½lbs) beef bones, hock or shin, fat trimmed
2 star anise pods, bruised
5-cm (2-in) fresh ginger, peeled and bruised
5-cm (2-in) fresh galangal root, peeled and bruised
5 Asian shallots
1 onion
10 cups (2.5 litres) water
3 spring onions, sliced or chopped
1 stick cinnamon (2.5 cm/1 in)
4 dried black Chinese mushrooms, soaked in hot water until soft, stems removed, caps sliced
500 g (1 lb) stewing beef or chunk steak, fat trimmed, sliced into chunks
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon salt, or to taste
½ teaspoon ground white pepper
1 Preheat the oven to 180°C (350°F).
2 Combine the beef bones, star anise, ginger, galangal, shallots and onion in a baking dish, and bake for 20 minutes until fragrant. Alternatively, roast the star anise, ginger, galangal, shallots and onion, separately, by holding them with tongs over a flame until they are slightly burned on all sides.
3 Transfer to a large stockpot, add the water and bring to a boil over high heat, skimming off any foam that floats to the surface. Continue boiling and skimming, and topping up with more hot water as the stock reduces, until it is clear of residue. This may take up to 1 hour.
4 Add the spring onions, cinnamon and mushrooms to the clear stock, and return to a boil. Lower the heat to medium and simmer half-covered for 1 hour. Finally add the chunk steak to the stock and simmer for 3 minutes, then season with the fish sauce, sugar, salt and pepper.
5 Remove from the heat and strain. Thinly slice the chunk beef and keep the clear stock warm over very low heat. Discard the beef bones and spices.
Serves 6–8
Preparation time: 25 mins
Cooking time: 2 hrs 25 mins
Asian Fish Stock
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