This dish was inspired by a visit to Westfield shopping centre in Stratford. As a family we often like to raid the food court their and dive into some cultural appropriation. I can’t remember which food vendor it was, but I ordered a Pho. I have tried my best to recreate the flavours from memory. A bit cheeky, I know.
This dish would never have stood up next to some real Vietnamese cooking, but this was more of a tribute act than a genuine attempt at recreating a dish. I’ll leave that to the foodie bloggers and genuine Vietnamese chefs and cooks.
For this version I used diced pork, celery, carrots, cumin seeds, coriander seeds, garlic, some Thai red paste (don’t judge me) some Chinese 5 spice.
The stew was cooked in a light chicken stock and finished with some thinly sliced peppers, bean sprouts, shredded Pak Choi, some chopped coriander and some whole mint leaves.
I’ll get you a more precise recipe when I have time to make this dish again.
The crispy noodles. I deep fried the raw rice noodles in very hot oil. Be careful.
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