Pho-rikål
By means of
Ingredients · Servings 4
- 1 piece lemongrass
- 4 pieces of cooked mutton (leftovers)
- 3 pieces leftover cooked mutton cabbage
- 1 l of mutton stock from cooking
- 3 shallots
- 5 pcs. Thai chili (small chilies)
- 4 tablespoons fish sauce (Asian)
- 250 g lamb flat steak
- 1 teaspoon sugar
- 1 piece of lime
- 200 g glass noodles
- 3 spring onions
- 250 g bean sprouts
- 0.5 pot fresh coriander
- 20 g fresh mint
- 0.5 dl sriracha (Asian chili sauce)
- 0,5 dl hoisinsaus
- 1 piece of lime
Method · 40 min
- Put lemongrass in the pot and heat up the leftovers from the recipe: mutton cabbage with chili.
- Remove the leftover mutton and cabbage. Pick the meat and divide the cabbage you want to have.
- Strain all the liquid from the lamb's lettuce into a new pot and add the stalk of lemongrass.
- Slice the shallots and add the chili and fish sauce.
- Cut away any tendons and fat. Then cut thin slices of the lamb.
- Just before serving, heat the stock and add shallots, chili, fish sauce, leftover mutton and the lamb to the soup. Season with salt, sugar and lime juice.
- Bring a small pot of water to the boil and remove it from the heat. Add the glass noodles and let them cook for 4 minutes before straining the water.
- Finely chop the spring onions, bean sprouts and pick the mint and coriander.
- Ladle the soup into bowls with noodles, bean sprouts and herbs. Serve with sauces and extra lime.
- 20–40 min
Pho-rikål is the perfect leftover dinner when you have leftover lamb cabbage with chili. Here, the Norwegian autumn classic meets the fresh flavors of Vietnamese pho, with aromatic broth, herbs and noodles. A smart, tasty and sustainable way to give leftover lamb cabbage new life. Pho-rikål is a Norwegian-Vietnamese twist where the rich broth and tender lamb meat from the lamb cabbage are turned into a warm and aromatic noodle soup inspired by Vietnamese pho.
- Soup: 1 piece lemongrass
- 4 pieces cooked mutton cabbage meat (leftovers)
- 3 pieces leftovers from cooked mutton cabbage head cabbage
- 1 l mutton cabbage stock from cooking
- 3 pieces shallots
- 5 pieces Thai chilies (small chilies)
- 4 tablespoons fish sauce (Asian)
- 250 g lamb flat steak
- 1 teaspoon sugar
- 1 piece lime
- 3 pieces of leftover cooked mutton cabbage
- Accessories: 200 g glass noodles
- 3 spring onions
- 250 g bean sprouts
- 0.5 pot fresh coriander
- 20 g fresh mint
- 0.5 dl sriracha (Asian chili sauce)
- 0.5 dl hoisin sauce
- 1 lime
