Shiitake Pho

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Step 1

In a large pot, heat the oil on a medium flame, then fry the shallots for 5 minutes. Stir in the ginger, star anise; cloves and cinnamon stick. And fry for 5 minutes more. Until the mixture starts to blacken and then sticky. Add the finely sliced leek, chilli’s and mushrooms and stir fry for 8 to 10 minutes. Then add the soy sauce half the spring onions and the stock. Bring to the boil, then the heat down and leave to simmer.

Step 2

Meanwhile fry the shredded leek. Pour enough oil in the pan to come up to 1cm on the sides. Then heat on a medium flame until very hot. Fry the leek in batches until crispy golden then transfer the leek to a plate with kitchen paper. Cook the noodles according to the packet and drain.

Step 3

To serve, distribute noodles between four bowls, ladle broth on top, making sure everyone has a good helping of the vegetables. Then scatter the coriander, crispy leeks, remaining spring onion, and a squeeze of lime.