All the flavours you love about Vietnamese cuisine are brought together in this seafood soup.
Serves: 4. Chef: Paulie Hooton
8 cups chicken stock
1 cup water
1 lemongrass stalk, crushed
3 cloves garlic, crushed
3 whole star anise
3 inch piece of ginger, crushed
1 birds eye chilli, seeded and chopped
2 tsp sugar
1-2 spring onions, trimmed and sliced
3 tbsp fish sauce
300gm squid tubes
8 large prawn cutlets
300gm white fish fillet
100gm clam meat
1 cup bean sprouts
1 spring onion, cut into match sticks
½ cup Thai basil
½ cup fresh mint
1 lime, cut into wedges
Chilli oil, to garnish
1. Pour stock into a large pot, add the lemongrass, garlic, star anise, ginger, chilli, sugar and white part of spring onion. Bring to the boil on a high heat, once boiling, turn down, add fish sauce and reduce liquid by a ¼. This will allow the flavours to develop, this will take about 15 minutes.
2. Cut each of the squid tubes in half length-wise and make shallow diagonal slashes on the inner side of the squid, to create a crisscross pattern. Cut the fish into 1cm cubed pieces, set aside.
3. In a medium pot over high heat, bring 2 litres water to a boil. Add vermicelli and stir to separate. Cook until barely tender to bite, 2 to 3 minutes. Drain. If not using immediately, rinse well to keep noodles from sticking together, and drain again.
4. Remove the spices from the broth which should now be quite fragrant with flavours infused. Add the prawns, squid and fish and simmer for 5-6 minutes, or until the seafood is just cooked. Using a slotted spoon remove the seafood from the pot, set aside and keep warm.
5. Warm the vermicelli under warm running water.
6. To serve, place warmed noodles into bowls, divide seafood amongst the bowls and pour the hot broth over the noodles and seafood.
7. Garnish with bean sprouts, spring onion, fresh mint leaves, Thai basil and lime wedges. Drizzle lightly with chilli oil if you like extra spice.