Astound and amaze everyone seated around the table by instantly making noodles out of a rich cilantro ginger broth. The complex flavors of the noodles floating in a hot savory broth makes for an unforgettable dining experience. Perfect for portioning into an amuse bouche or a palate cleanser.
Ingredients
- Pho Broth:
- 4L (1 gal) Water
- 1kg (2.2lbs) Beef, Veal, or Chicken Bones
- 125g ( approx. 1 small onion) Onion, Peeled and Cut in Half
- 7g (½ tbsp) Ginger
- 2 Cinnamon Sticks
- 3 Star Anise
- 2 Cardamom pods, Seeds Removed and Chopped
- 5 Cloves
- 5g (1 Tbsp) Coriander Seeds
- 6g (1 Tbsp) Fennel Seeds
- 16g (1 Tbsp) Hoisin Sauce
- 16g (1 Tbsp) Sriracha
- Cilantro Ginger Noodles:
- 240g (1 cup) Water
- 15g (1 Tbsp) Fish Sauce
- 30g (1oz) Lime Juice
- 100g (¾ cup) Ginger
- 1g (¼ tsp) Salt
- 20g (1 tbsp 1 tsp) Sugar
- 0.3g Sodium Bisulfite
- 6g (1 Tbsp + 1 tsp) Burger Binder
- 50g (1 cup) Cilantro
Equipment
- Large Heavy Bottom Pot
- Baking Trays
- 250 Micron Superbag
- 400 Micron Superbag
- Blender
- Perfect Caviar Maker
Timing
Active Time: 1 Hour
Total Time: 4 Hours
Yield
1 Quart
-
Create Pho Broth
Preheat oven to 350°F. Roast bones for 30 minutes or until golden brown. Meanwhile over an open flame, char your onion and ginger.
In a non-stick pan, on medium heat, toast all the spices and seeds together for 2-3 minutes until they become nice and fragrant.
Combine the bones, charred onion and ginger, spices and seeds with the water and bring to a boil.
Reduce to a simmer and cook for 3 hours.
Strain the soup using a 400 micron superbag into a fresh clean pot season with hoisin and sriracha and return to a simmer.
-
Create Ginger Noodles
In a blender add the water, fish sauce, lime juice, ginger, salt, sugar, and sodium bisulfite.
Blend until the ginger is fully combined, about 1 minute. After 1 Minute, slowly sprinkle in the burger binder until it is fully incorporated. The mixture will thicken at this point.
Add the cilantro and blend for 20-30 seconds.
Strain the noodle mixture through a 250 micron superbag.
Fill a perfect caviar maker with the strained mixture. We prefer leaving some of the small air bubbles in the mixture. This makes the noodles slightly float which gives a better presentation.
-
Plate Pho Dish
In a small bowl add 2 oz of the boiling hot broth.
Dispense the liquid noodle into the hot broth. The noodles will form immediately when they come in contact with the hot broth.
Garnish to your liking and serve immediately.
Summary
Recipe Name
Reimagined Pho 'Noodles'
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (4)
August 18, 2020 10:51 am
[…] Link: Reimagined Pho ‘Noodles’ Plant-Based Ball Park Hot […]
August 25, 2020 1:52 pm
The recipe is missing the quantities for burger binder and sodium bisulfite.
February 28, 2021 6:22 pm
The recipe is missing the quantity of water for the pho broth.
March 1, 2021 11:48 am
updated!