Vietnamese Spring Rolls with Duck

I find the deep fried Spring Rolls we get in Chinese Restaurants and Take Away’s much to greasy, so this version, just wrapped in Rice Paper is a healthy and tasty alternative that I love.
On special occasions like today’s Easter Sunday Lunch this will make a great Starter.

Ingredients:
Makes about 20 
20 Spring Roll Wrappers (the rice kind)
2 Duck Legs
5 spice Seasoning
40 g Bean thread glass noodles
1 Carrot finely shredded
2-3 Spring Onions, finely shredded
1 peeled and deseeded Cucumber, finely shredded
1 tbs chopped Mint
1 tbs chopped Coriander
1 tbs chopped Basil
1 tsp Sesame Oil

Hot and tangy dip:                                                         Hoisin Sauce dip:
1tbs Fish Sauce                                                          2 tbs Hoisin Sauce 
1/2 Lime (juice)                                                          1 tbs chopped Peanuts
1 chopped chilli 
a pinch of Sugar 

To prepare the duck, season generously with 5 spice powder and roast in a 200C oven for 1 hour. Soak the glass noodles in hot water for 3 minutes.
Shred the meat with 2 forks and mix with the  Noodles, Cucumber, Carrot, Herbs, Sesame Oil and Spring Onion.
Add a small spoonful of Hoisin Sauce to help it bind together.
Soak the Rice paper sheets (spring roll wrappers) in cold water for a couple of minutes until plyable, then place a dollop of the filling in the middle and roll them up, folding in the sides as you go. Set them aside seam side down.they will stick together quite well after leaving them a few minutes.
Arrange them on a platter with the dips, optionally cutting them diagonally and standing upright to make then look fancy.

Vietnamese Beef Broth (Phở Bò)

After my visit  to Pho Restaurant in Brighton, I have of course been inspired to write a recipe. If you would like to try making this delicious, nourishing and healthy Soup at home, here is my do’able version:

Ingredients:

(for the Beef Broth)

3 kg Beef Bones 

1 slice of Beef Brisket (stewing steak)

1 Onion, halved

1 Carrot, sliced

1 large Piece of Ginger, sliced

5 cloves

1 tsp Peppercorns

1 tsp Fennel Seeds

2 Cassia Bark Sticks

2 Star Anise

3 Black cardamon Pods

3 tbs Fish sauce

1 tbs Sea Salt

a piece of Rock Sugar

a bunch of Coriander Stalks

Place the Bones and Stewing Steak into a Stock Pot and cover with cold Water. 

Bring to the boil, then turn the heat to low.

A lot of foam and scum will rise to the top at it comes to a simmer. 

Lovingly remove this with a spoon. 

That done add the spices and seasonings.

Simmer on a very low heat, without a lid for a minimum of 3 hours. (the longer the better) During this time keep skimming of any rising foam and the fat.

Do not stir the Broth to much, to keep it nice and clear.

After about 1 1/2 hour take out the Beef Brisket (Stewing Steak) and leave to cool. 

Ingredients for the Bowl:
Flat Rice Noodles, soaked in hot water for 10 minutes then rinsed.
Spring Onions, cut into rings
Red Chilli slithers
Coriander Leaves
Thai Basil Leaves
Vietnamese Mint Leaves
The Beef Brisket, sliced
Filet Steak, sliced very thinly
Ox Tripe, thinly sliced (optional)
Bean Sprouts
Feshly ground Black Pepper 

Arrange the Noodles,  Beef Brisket,  Steak slices and the ingredients that you like in your Bowl, ready for the steaming hot Broth to be ladled over. Add in or leave out all that is to your personal taste. 

This is the beauty if the Pho, you make it your own, just the way you want it. 
Strain the Beef Broth through a sieve lined with wet muslin.
Return to a bubbling boil and check the seasoning one last time
Add a little Fish Sauce if needed.

Finally ladle the boiling Broth into your Bowls and serve with a Lime Wedge, some chilli slithers and some more of the herbs on the side. These can be added to taste at the table.
Enjoy!