Quick Hanoi-style pho and Banh mi recipes.

Quick Hanoi-style pho

SERVES 4-6 • TOTAL TIME 1 HR

FOR THE PHO STOCK

• Beef stock 1 litre
• Water 1 cup
• Fish sauce 2 tbsp
• Onion, whole, charred and peeled 1
• Ginger piece, charred, peeled and chopped 5 cm
• Spring onions, sliced 2
• Large red chilli, sliced 1
• Cloves 4 Star anise 2
• Cinnamon stick 1
• Fennel seeds 1/2 tsp
• Cardamom pods 4
• Coriander seeds 1/2 tsp
• Sugar 2 tbsp
• Lime, cut into quarters 1

TO SERVE

Rice noodles 1 pack Bean sprouts 1-2 punnets Hoisin sauce 2 tbsp Sriracha 2 tbsp Beef, very thinly sliced Thai basil Coriander Red chilli, thinly sliced 1

FOR THE PHO STOCK

1. Bring stock and water to the boil in a pot over a medium heat. Add the fish sauce, onion, ginger, spring onion, chilli to the stock and reduce the heat to a simmer.
2. Dry-toast your spices and then transfer into a stocking or into a muslin cloth to make a bouquet garni.
3. Add the satchel to the broth and simmer for at least 30-45 min. Add in salt and sugar to taste.

TO SERVE

1. Prepare rice noodles according to packet instructions.
2. Combine hoisin and Sriracha in a serving bowl.
3. Layer all the ingredients together in a bowl and top with hot broth.
4. Serve alongside hoisin, Sriracha sauce and a lime wedge.

Banh mi

SERVES 4 • TOTAL TIME 10 MIN + REFRIGERATION

FOR THE PICKLED VEGETABLES

• Sugar 1/2 cup
• Vinegar 1/2 cup
• Salt 1/2 tsp
• Carrot cut into matchsticks 1-2
• Turnip, cut into thin matchsticks 1-2

FOR THE PORK

• Fish sauce 1/4 cup
• Sugar 2 tbsp
• Springs onion, white and tender green parts only, thinly sliced 6
• Garlic cloves, thinly sliced 2
• Pork fillet, thinly sliced 500 g

TO SERVE

• Crispy baguette rolls 4-6
• Soy sauce 4 tbsp
• Liver spread 1/4 cup
• Mayonnaise 1/4 cup
• Handful coriander
• Large red chillies, sliced 1
• Cucumber, cut into wedges, 1

FOR THE PICKLED VEGETABLES

1. Stir sugar, vinegar and salt in a pot for 3-4 minutes. Boil. Add carrot and turnips. Refrigerate for 1 hour. Drain.

FOR THE PORK

1. Combine the fish sauce, sugar, spring onion and garlic in a blender until smooth. Transfer to a bowl, add the pork and toss. Refrigerate for 2 hours.
2. Grill the pork on a grill plate for 3-5 minutes each side.

SERVE

1. Drizzle 1 tbsp of soy sauce per roll. Spread each roll with a liver spread and mayonnaise. Top with pork and everything else.