Ingredients – Paste for the stock
10 dried red chillies (adjust according to desired spice level)
1 fresh red chilli
1 tablespoon paprika (optional)
1 large ripe tomato
4 cloves of garlic
1/3 cup chopped shallots ( about 7 shallots)
4 lemongrass stocks finely chopped ( the white part)
4 cm piece fresh galangal or ginger, finely chopped
3 young kaffir lime leaves ( remove stem and chop finely)
1 teaspoon brown sugar
1 tablespoon calamansi lime juice ( or lime juice)
salt to taste
Soak dried chillies in hot water to soften. Remove seeds from chillies to reduce spice level as desired. Grind chillies and all the above ingredients in a food processor. Heat up a pan and add 4 tablespoons of cooking oil. Add ground paste and salt and sauté until fragrant. Once slightly cool, add the calamansi juice and stir. Cool and store in fridge if not used immediately.
Ingredients for the Pho
Vegetables of your choice…..tofu, bean sprouts, carrots, mushrooms etc
Flat rice noodles
Herbs….cilantro, mint , spring onions and thai basil
Thinly sliced red chillies
For one serving….Bring 21/2 cups of water to boil. Add in ½ – 1 (according to taste) teaspoon ground paste and 2 tablespoon tamari or soya sauce. Add one star anise.
When boiling add in vegetables and the noodles and boil until all are cooked.
Remove star anise. Serve them in bowls and top it up generously with the herbs.
Garnish with sliced red chillies.