By Chef Lan Phở without Phở

Method

Pho Stock

1. Toast cinnamon, star anise, cloves, black cardamom, coriander seeds and fennel seeds until fragrant.

2. Lightly crush the black cardamom.

3. Char onion, ginger and shallot until aromatic, then peel off the burnt outer layer.

4. Add all ingredients into a pot with water and bring to a boil.

5. Reduce heat and simmer for 2 hours.

6. Turn off heat and allow the stock to cool.

Pho Tuile

1. Blend all ingredients until smooth.

2. Spread thinly or pour into a mold.

3. Bake at 165 °C for about 10 minutes until crisp.

Herb Gel

1. Blend herbs with cold water, pho stock and seasoning.

2. Strain to obtain a clear liquid.

3. Heat gently with agar agar until fully dissolved.

4. Pour into a mold and chill until set.

5. Blend again until a smooth gel consistency is achieved.

Wagyu Knuckle

1. Season wagyu with salt, pepper and olive oil.

2. Sear on all sides until nicely charred.

3. Let rest, then soak in pho stock overnight.

Plating (serves 1)

• Beef knuckle (eye): 50 g

• Herb gel: 10 g

• Thai basil: 1 leaf

• Habanero oil: 5 g (optional)

• Pho tuile: 1 piece (≈ 5 g)

1. Slice the beef and arrange on dish. Add herb gel, Thai basil and pho tuile.

2. Drizzle habanero oil (optional). Pour hot pho stock into the bowl just before serving.