Cod pho
The delicate sweetness of cod unfolds in a clear broth layered with the fragrance of ginger and cilantro.
A splash of Nampula lends an exotic depth, and a squeeze of lime at the end brightens it with refreshing zest.
Simmered in HEGE, this crystal-clear bowl is ready for your table in no time.
Ingredients
- Cod 150g
- Pho noodles 150g
- Lime 1/4
- Ginger 1 tablespoon
- Cilantro 3 sprigs
- Green onions 2 stalks
- Fish sauce 1 tablespoon
- Mirin 2 tablespoons
- Water 650ml
- Salt 1 teaspoon
- Black pepper 1 teaspoon
How to make it
- Put water and cod in a pot and bring to a boil over medium heat.
- Remove any scum, then add sliced ginger and cilantro roots and boil for 5 minutes.
- Add fish sauce, mirin, salt, and black pepper.
- After simmering for the specified time, add the pho and turn off the heat.
- Garnish with minced cilantro and thinly sliced green onions.
- Serve in bowls and squeeze lime over before eating.
