Luke Nguyen dips into his family cookbook to bring you his favourite childhood meal – Vietnamese pho soup.
For high profile chef Luke Nguyen, the traditional Vietnamese pho holds a host of childhood memories. 'One of my favourite dishes growing up, and I think for most Vietnamese kids, is pho,' says Luke. Of course, pho takes pride of place on the menu at Luke's restaurant Fat Noodle at The Star Sydney and Treasury Brisbane.
The creation of celebrity chef Luke Nguyen, Fat Noodle sees fresh produce channelled into both exotic and authentic noodle dishes amongst the revamped Treasury Casino setting. Drawing on both Luke's Vietnamese heritage and Chinese family history for menu inspiration, Fat Noodle dishes up primarily Chinese cuisine. Luke Nguyen's Fat Noodle opens in Brisbane City Favourite Share The latest restaurant from celebrity chef Luke Nguyen has opened at the Treasury Casino and Hotel in the city, just in time for last-minute work Christmas lunches and late-night feasts.
Harvey's lake tahoe poker tournaments. 'It's one of our best-selling dishes at Fat Noodle in Sydney and Brisbane. The aromas waft through the whole room and the restaurant… people walking past the restaurant would go, ‘whoa'. It just draws people in.'
Luke has done the unthinkable – and shared his Vietnamese pho recipe for you to try at home. Set aside a few hours and try your hand at his family recipe this weekend.
Open face chinese poker pineapple rules. Ingredients:
- 1kg (4 lb 8 oz) oxtail (ask your butcher to chop it into 3cm pieces)
- 1kg beef bones
- 4 tablespoons salt
- 1 unpeeled garlic bulb
- 4 large unpeeled onions
- 150g unpeeled ginger
- 2kg beef brisket
- 185ml (3/4 cup) fish sauce
- 80g rock sugar
- 1.6kg fresh rice noodles (you will need about 200 g per person)
- 400g trimmed sirloin, thinly sliced
- 4 spring onions (scallions), sliced
- Freshly ground black pepper
- Coriander (cilantro) sprigs
- 1 cup of bean sprouts
- 1 bunch Asian basil
- 2 bird's eye chillies, sliced
- 1 lime, cut into wedges
Spice pouch
- ½ tablespoon coriander seeds
- ½ tablespoon Sichuan pepper
- ½ tablespoon cumin
- ½ tablespoon fennel seeds
- 8 whole cloves
- 5 whole star anise
- 2 cassia bark or cinnamon, about 10 cm (4 inch) in length
- 1 tablespoon whole black peppercorns
- 40 cm (16 inch) square piece muslin cloth
Luke Nguyen Casino Brisbane Maine
Method:
- In a large pot, submerge the oxtail in cold water, add 3 tablespoons of the salt and soak for 1 hour, then drain.
- To make the spice pouch, dry roast each ingredient separately in a frying pan over medium heat until fragrant. Cool, then coarsely grind using a mortar and pestle or small spice grinder. Add the ground spices to the muslin square and tie up tightly in a knot. Set aside.
- Heat a barbecue grill or chargrill pan over medium-high heat and grill the unpeeled garlic, onions and ginger evenly for 15 minutes in total until all sides are blackened. Now peel the blackened skins and discard them, and then roughly chop. By doing this, the garlic, onion and ginger becomes sweet and fragrant, releasing more flavour into the stock.
- Put the oxtail, beef bones, brisket and 6 litres of cold water in a stockpot and bring to the boil. While the stock is boiling, constantly skim any impurities off the surface for 15 minutes (this will ensure a clean, clear broth), then reduce the heat to a low simmer. Add the fish sauce, remaining 1 tablespoon of salt, rock sugar, garlic, onions and ginger.
- Cover and simmer for 2 hours. Remove the beef brisket, cover, allow to cool, then refrigerate.
- Simmer the broth for a further 4 hours, then add the spice pouch and simmer for another 2 hours.
- Meanwhile, slice the beef brisket into thin pieces. Blanch each portion of noodles in boiling water for 20 seconds. Drain, then transfer to a serving bowl. Place three or four slices of brisket on top of the noodles, followed by three or four pieces of raw sirloin. Pour over the hot stock to cover the noodles and beef.
- Garnish with one tablespoon of spring onion, a pinch of black pepper and a coriander sprig to each bowl. At the table, add chilli, bean sprouts, basil and a squeeze of lime.
Harvey's lake tahoe poker tournaments. 'It's one of our best-selling dishes at Fat Noodle in Sydney and Brisbane. The aromas waft through the whole room and the restaurant… people walking past the restaurant would go, ‘whoa'. It just draws people in.'
Luke has done the unthinkable – and shared his Vietnamese pho recipe for you to try at home. Set aside a few hours and try your hand at his family recipe this weekend.
Open face chinese poker pineapple rules. Ingredients:
- 1kg (4 lb 8 oz) oxtail (ask your butcher to chop it into 3cm pieces)
- 1kg beef bones
- 4 tablespoons salt
- 1 unpeeled garlic bulb
- 4 large unpeeled onions
- 150g unpeeled ginger
- 2kg beef brisket
- 185ml (3/4 cup) fish sauce
- 80g rock sugar
- 1.6kg fresh rice noodles (you will need about 200 g per person)
- 400g trimmed sirloin, thinly sliced
- 4 spring onions (scallions), sliced
- Freshly ground black pepper
- Coriander (cilantro) sprigs
- 1 cup of bean sprouts
- 1 bunch Asian basil
- 2 bird's eye chillies, sliced
- 1 lime, cut into wedges
Spice pouch
- ½ tablespoon coriander seeds
- ½ tablespoon Sichuan pepper
- ½ tablespoon cumin
- ½ tablespoon fennel seeds
- 8 whole cloves
- 5 whole star anise
- 2 cassia bark or cinnamon, about 10 cm (4 inch) in length
- 1 tablespoon whole black peppercorns
- 40 cm (16 inch) square piece muslin cloth
Luke Nguyen Casino Brisbane Maine
Method:
- In a large pot, submerge the oxtail in cold water, add 3 tablespoons of the salt and soak for 1 hour, then drain.
- To make the spice pouch, dry roast each ingredient separately in a frying pan over medium heat until fragrant. Cool, then coarsely grind using a mortar and pestle or small spice grinder. Add the ground spices to the muslin square and tie up tightly in a knot. Set aside.
- Heat a barbecue grill or chargrill pan over medium-high heat and grill the unpeeled garlic, onions and ginger evenly for 15 minutes in total until all sides are blackened. Now peel the blackened skins and discard them, and then roughly chop. By doing this, the garlic, onion and ginger becomes sweet and fragrant, releasing more flavour into the stock.
- Put the oxtail, beef bones, brisket and 6 litres of cold water in a stockpot and bring to the boil. While the stock is boiling, constantly skim any impurities off the surface for 15 minutes (this will ensure a clean, clear broth), then reduce the heat to a low simmer. Add the fish sauce, remaining 1 tablespoon of salt, rock sugar, garlic, onions and ginger.
- Cover and simmer for 2 hours. Remove the beef brisket, cover, allow to cool, then refrigerate.
- Simmer the broth for a further 4 hours, then add the spice pouch and simmer for another 2 hours.
- Meanwhile, slice the beef brisket into thin pieces. Blanch each portion of noodles in boiling water for 20 seconds. Drain, then transfer to a serving bowl. Place three or four slices of brisket on top of the noodles, followed by three or four pieces of raw sirloin. Pour over the hot stock to cover the noodles and beef.
- Garnish with one tablespoon of spring onion, a pinch of black pepper and a coriander sprig to each bowl. At the table, add chilli, bean sprouts, basil and a squeeze of lime.
Luke Nguyen Casino Brisbane Ny
The creation of celebrity chef Luke Nguyen, Fat Noodle sees fresh produce channelled into both exotic and authentic noodle dishes amongst the revamped Treasury Casino setting. Drawing on both Luke's Vietnamese heritage and Chinese family history for menu inspiration, Fat Noodle dishes up primarily Chinese cuisine. Vietnamese, Thai and Malay fare also features on the menu, spanning small grazing plates, noodle soups, wok and rice dishes. Of the noodle soups on offer, the Fat Pho Noodle of Luke's signature beef broth, thinly sliced Angus sirloin and brisket, bean sprouts, Thai basil, chilli and rice noodles is a stand out, while the Abalone & Chicken Congee with Chinese Rice Porridge tempts our penchant for sea-sourced rarities.