Countdown: day 159: Soup for you!

Lunch time at Oliver’s Taranga

Hi all, Corrina here. It’s a stunning day today in most of South Australia, but we have so far had some pretty cold days and many more are in store as we head towards win(e)ter, so I thought I would share a little soup love with you all for blog 159.

This winter, Brioni, Nicky, Marg and I have decided to have weekly office ‘soup days’. Born out of a love for soups, wanting to have something warm and healthy to eat for lunch, and perhaps just a little bit of wanting to show off our individual prowess as soup cook extraordinaires!

So, I was Chef for the first of our soup days, and decided to cook my favourite version of Vietnamese Chicken Pho. I spent three weeks exploring Vietnam with a girlfriend from the US a few years ago, and I partook in a bowl of Pho at every opportunity.

My version is kind of based on a recipe by the Red Lanterns guru Chef, Mark Jensen.

Brioni enjoys the Pho - stay tuned for her pumpkin soup soon!

I am not very good with measures/weights/etc- so I apologise for this most random recipe!

Corrina’s Vietnamese Chicken Pho

Make some chicken stock – I like to make one using all chicken wings, an onion, leek, carrot, celery, peppercorns, bay leaf, parsley & thyme. Make sure you take all of the floaties off the top as it is cooking, and strain it through muslin. I haven’t tried this recipe with store bought stock, but I am sure it would work ok.

Pop the stock into a big saucepan and add a few star anise, a cinnamon stick, some pieces of coriander root, a few pieces of fresh ginger and some chilli to taste. Bring to the boil, and then simmer. Add fresh lime juice, Tamari soy sauce, and fish sauce to taste. Simmer for a while.

In the meanwhile, I use one of those cheat’s julienning machines to finely chops strips of carrot and capsicum. I also like to have thin slices of snow peas, bean shoots, sliced chinese cabbage and spring onions. I just place all of these fresh ingredients into the bowl, and pour the Pho over the top. Finish it off with some fresh coriander, thai basil, chill slices and a wedge of lime.

Went down pretty well with the girls in the office if I do say so myself! 

Brioni is the next chef in line for ‘soup day’… She is thinking pumpkin at the moment. Looking forward to it!