Savouring The Flavours Of Vietnam

Delhi's brief but intense winter is the stuff of legend, and reams have been written about the crisp temperatures, the brilliant sunlight (on pollution-free days) and the joys of sitting out in the open and enjoying a meal in the warm&nbspsun. 

CHÔ- Vietnamese Kitchen and bar, a charming eatery housed in a 160-year-old haveli overlooking the Qutub Minar, has a lovely terrace for al fresco dining. And while the weather is still pleasant, it's just the place for a modern Vietnamese meal bursting with a melange of flavours. Chef Vaibhav Bhargava, who has created an exciting winter menu for his eatery, travelled extensively in Vietnam before creating a bill of fare suited to the Indian palate. 

"The food we offer is fresh and flavourful and inspired by the street food of Vietnam however, it is also uniquely CHÔ," said Bhargava. "The winter menu has an exclusive array of Vietnamese cuisine, a charcoal-grill section, and delicious hot pots. The best part is that it is very healthy and offers many vegan and gluten-free options. 

Some items not to be missed from the winter menu are the Vietnamese Pizzas. Unlike your regular carb-laden pizzas, these come with a wafer-thin rice paper base where you get all the goodness but fewer calories. We loved the one topped with chicken chorizo.  

Don't miss the succulent Belgium Pork skewers from the charcoal grill and the Ba'nh Khot (crisp prawn cakes) filled with prawns, coconut milk and green onions. These are served with lettuce, Vietnamese herbs, pickled carrots, daikon and a chilli fish sauce. 

If you want a hearty meal, try the Vietnamese hot pots. You can choose chicken, fish or prawns stewed in a broth flavoured with Pho herbs and condiments. 

CHÔ- Vietnamese Kitchen and bar

Ambawatta One, H5/1, Kalkadass Marg, Mehrauli, New Delhi

For Reservations 9311902818

Cost for Two INR 3,000 plus taxes 

RECIPE

Mushroom Pho 

Try this version of the classic Pho by Chef Vaibhav Bhargava

Ingredients 

PHO STOCK 

Mushroom milky 5

Button mushroom 500g

Straw mushroom 100g

Shitake mushroom 200g 

Shimeji mushroom 100g

Enoki mushroom 100g 

Apple 1 

Carrot 1 

Cabbage 1

Onion 1

Ginger 1 inch

Cloves 10g

Star anise 5g

Cinnamon stick 5g

Salt 5g

Water 15 ltr 

BOWLS

Flat rice noodles 200g

Cooked mushrooms 100g

Red onion, thinly sliced 1

Sliced green onion 40g

Fresh cilantro, leafy tops only 20g

Red cabbage juliennes 10g

Carrot juliennes 10g

Side condiments 

Bean sprouts 20g

Sprigs mint/ Thai basil 10

Limes, cut into wedges 1

Sriracha 20ml

Fried onion 5g

Fried garlic 5g

METHOD

Cut mushrooms into half. Set in a large bowl with the apple, celery, carrot, cabbage, and cilantro.

Put the star anise, cloves, coriander seed, and cinnamon in a small stockpot, about 8-quart capacity. Over medium heat, toast the spices for several minutes, shaking or stirring, until fragrant. Add the onion and ginger and stir for 45 to 60 seconds until fragrant. Add 8 cups water and toss in the mushrooms, apple, vegetables, salt, and the remaining 7 cups water.

Partially cover and bring to a simmer over high heat. Uncover and discard scum. Simmer for 1 hour and 15 minutes. When done, let rest for 10 to 15 minutes.

Retrieve the mushroom pieces to make straining easier. Pour the broth through a muslin-lined mesh strainer positioned over a medium pot. Discard the solids. There should be about 12 cups of broth. Season.

Divide the noodles among six soup bowls. Meanwhile, bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring it to a rolling boil for the noodles.

For each bowl, place a portion of the noodles in a noodle strainer or mesh sieve and dunk in the boiling water. When the noodles are soft, pull the strainer from the water and let the water drain back into the pot. Empty the noodles into a bowl. Top with mushrooms, then add the onion, greens, and cilantro. Finish with pepper.

Serve along with condiments to add more flavour.

ALSO READ  5 Vietnamese Foods You Need To Try

RELATED  Chef Vaibhav Bhargava&rsquos Ode to Vietnam