

Method
Submitted by Sean Aw on Mon, 08/23/2021 - 18:30
INGREDIENTS
10pcs HARVEST GOURMET® Sensational Burger
1lt Corn oil, for frying
3tbsp Shaoxing wine
3tbsp Sesame oil
2tbsp Light soy sauce
PHO:
1.5kg Thin rice noodles
30g Ginger, slice
15pcs Whole star anise
12pcs Whole cloves
9pcs Cinnamon sticks
6pcs Cardamom Pods
3tbsp Whole coriander seeds
240g MAGGI Concentrated Vegetarian Stock
3lt Water
3tbsp Brown sugar
6tbsp Light soy sauce
3tbsp Rice vinegar
3tsp Salt
GARNISH:
20 x Shiitake mushrooms, sliced, blanched
20 x Baby bok choy, halved, blanched
40g Cilantro leaves
40g Mint leaves
40g Thai basil leaves
10 x Limes, cut into wedges
20g Long red chilli, sliced into rings
- Lightly marinate the HARVEST GOURMET® Sensational Burger patties in a mix of Shaoxing wine, sesame oil and light soy sauce for 15 minutes. Cut patty into thick strips. Heat up the corn oil in a pot and lightly fry the patty pieces to golden brown, set aside.
- For the Pho, combine all of the ingredients except for noodles in a pot, bring to a boil and simmer for 30 minutes. Blanch noodles, set in a bowl. Pour broth over noodles. Add garnish and fried HARVEST GOURMET® Sensational Burger patties. Serve.
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