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PULLED LAMB PHO SOUP

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2 portions

Easy

145 minutes

Ingredients

  • 1 Quebec lamb shank
  • 3 c (750 ml) vegetable broth
 
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic
  • 2 tbsp (15 ml) grated ginger
  • 1 tsp (5 ml) ground cardamom
  • 1 tsp (5 ml) ground coriander
  • 1 cinnamon stick
  • 1 tbsp (15 ml) hoisin sauce
  • 1.5 tbsp (22 ml) sugar
  • 2 tbsp (30 ml) fish sauce
  • 4 c (1L.) beef broth
 
  • 200 g cooked rice vermicelli
  • 1 handful of cilantro, basil or mint
  • 1 c (250 ml) bean sprouts
  • 1 lime
  • 1-2 tbsp (15-30 ml) sambal oelek, optional
  • Vegetable oil
  • Salt and pepper

Preparation

  1. Preheat the oven to 300 ° F (150°C).
  2. Season the shank with salt and pepper.
  3. Heat a drizzle of oil in a pan over medium high heat. Sear the shank 2-3 minutes on each side.
  4. Add the broth and bring to a boil. Cover and bake in the oven for about 1h45 to 2 hours.
  5. Heat a drizzle of oil in a saucepan over medium high heat.
  6. Cook the onion, garlic, ginger, cardamom, cilantro and a pinch of salt 2-3 minutes.
  7. Add the hoisin sauce, cinnamon stick, sugar, fish sauce and beef broth. Bring to a boil.
  8. Simmer over medium heat 12-15 minutes. Remove the cinnamon stick.
  9. Shred the lamb shank and put it in a bowl with the rice noodles.
  10. Add the broth, cilantro, bean sprouts, sambal oelek to taste and lime juice.
Chef Gabrielle Pellerin’s recipe.