Healthy Biltong Recipes by Gary O’Hanlon
#06 – Irish Biltong Pho
What Gary says about this dish …
“During my time in Boston many restaurants stood out. L’Espalier, Sonsie, Clio and Carlos Cucina Italiana to name but a few. Feeling under the weather though one day my boss told me to hit up a wee gaff called Pho Pasteur.
To say it blew my mind would be an understatement. This was one of the most unassuming places I’d ever seen and if one were to judge it on the décor and appearance you wouldn’t be long in turning your back on it but the bowl of Pho I ate that day will live long in the memory. I can’t even begin to remember how many times I returned for the same thing and that is what has inspired this recipe.”
“I love the freshness and flavor this dish delivers and once you’ve mastered the stock you’re on to a winner. I tend to use a chicken stock as it actually allows the Biltong to be the more dominant flavor but a light beef stock works very well also. (For beef stock, roast 3 or 4 beef bones until browned in the oven, cover well with cold water, add ½ an onion, 1 carrot, 4 bay leaves, 2 celery stalks and boil for 3 hours, strain) “
Ingredients1 roast chicken carcass, covered in cold water with a handful of fresh mint leaves, 1 finger of ginger and 3 litres of water added. Boil until approximately 1 litre of stock remains, strain and set aside keeping hot.
- 75g irish Biltong
- large handful beansprouts
- 3 scallions, sliced
- 1 chilli, sliced
- 6 shiitake or 12 brown shimeji mushrooms
- 24 leaves of freshly picked coriander leaves
- 300g egg noodles (covered with boiling water and let sit for 4 minutes or until soft, strain)
MethodDivide the egg noodles, Biltong and all other ingredients between four deep soup bowls and cover with the boiling chicken or beef stock and serve immediately.
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