Vietnamese Rice Noodle and Beef Soup (Pho bo) – serves 6
Prepare a broth with 2 kg beef bones (pre-blanched), 6 Lt water, 500 gm beef brisket. 2 diced onion, 4 tbsp ginger, 2 pcs cassia, 4 cloves garlic, 6 star anise, 1/3 cup fish sauce, 1 tbsp sugar, and 1 tbsp salt. Simmer for 90 minutes (skim surface removing impurities). Remove the brisket (cool and refrigerate). Strain the stock, refrigerate and “peel” off any surface fat. To serve, divide 1 kg rice noodles (softened in hot water for 20 minutes and drained) into 6 bowls, top with sliced brisket, beef broth (re-heated), green onions (sliced), bean sprouts, Thai basil, lime wedges and chilis (sliced).
Star Anise and Orange Panna Cotta - Serves 4
Simmer 3 tbsp star anise (crushed pieces), zest of 1 orange and 60 gm castor sugar in 200 ml skim milk for 5 minutes. Add 400 ml cream. Return to a simmer, remove from heat, and mix in 2 1/2 sheets gelatine (pre-soaked in water and squeezed). Strain into individual moulds and refrigerate for 2 hours until set. Turn out of moulds and serve with roast caramelized pineapple slices.
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