Pho Bo Luc Lac

Name: Pho Bo Luc Lac
Yield: 10
Ingredients: 3.0l Water; 65.0ml Rice vinegar; 25.0ml Fish sauce; 35.0g Caster sugar; 35.0g KNORR Professional Garlic Puree 750g; 75.0g KNORR Professional Vegetable Jelly Bouillon 800g; 35.0ml Reduced Salt Soy Sauce; 330.0g Rice noodles, dried; 160.0g Green peppers; 160.0g Red peppers; 70.0g Watercress; 20.0g Mint; 500.0g Beef fillet; 15.0g Red Chillies; 160.0g Lime

This is a twist on a traditional dish from French-inspiredVietnamese cuisine.

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For the master stock:

Water 3.0 l
Rice vinegar 65.0 ml
Fish sauce 25.0 ml
Caster sugar 35.0 g
KNORR Professional Garlic Puree 750g 35.0 g
KNORR Professional Garlic Puree 750g
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Brakes

Product Specification
KNORR Professional Vegetable Jelly Bouillon 800g 75.0 g
KNORR Professional Vegetable Jelly Bouillon 800g
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Product Specification
Reduced Salt Soy Sauce 35.0 ml

For service:

Rice noodles, dried 330.0 g
Green peppers 160.0 g
Red peppers 160.0 g
Watercress 70.0 g
Mint 20.0 g
Beef fillet 500.0 g
Red Chillies 15.0 g
Lime 160.0 g

Soups

Vietnamese

Contract Catering

This is a twist on a traditional dish from French-inspiredVietnamese cuisine.

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Preparation

For the master stock:
- In a large saucepan bring the water to the boil and whisk in the KNORR Professional Vegetable Jelly Bouillon.
- Add the KNORR Professional Garlic Puree, soy sauce, sugar, fish sauce and rice wine vinegar then simmer for 10 minutes.
- Remove from the heat and allow to infuse for 30minutes then strain into a clean pan.
For service:
- Cook the noodles following the packet instructions then refresh in cold water then divide between the serving bowls.
- Reheat the bouillon.
- Char grill the beef for 3 minutes on each side then allow to rest before slicing into portions.
- Slice the red chili, green pepper and red onions then add to the broth.
- Simmer for 2 minutes then add the mint and watercress.
- Remove from the heat and pour the broth over the noodles and add the sliced beef.