Vietnamese Noodle Soup
Originally known as "Pho Bo," this beautiful Vietnamese noodle soup is perfect for winter.
250 g (1 2/3 cups) plain flour, plus extra for dusting
3 egg yolks
1 large egg
1/2 tsp fine salt
Vegetable oil, for coating
Smoked bacon and chilli:
1 tsp peanut oil
5 dried long red chillies
2 cm knob of ginger, finely chopped
4 cloves garlic, finely chopped
150 g smoked bacon, cut into fine strips
1 1/2 Tbs light soy sauce
11/2 Tbs Chinkiang black vinegar
1 tsp white sugar
100 g salted radish
Crushed roasted unsalted peanuts
Roasted sesame seeds
Finely sliced spring onion
To make egg noodles:
Combine all the ingredients, except the vegetable oil, in a bowl. Use your hands to bring together into a dough, then transfer to a lightly floured bench and knead for 10 minutes or until smooth. Wrap in cling film and leave to rest for 30 minutes.
Roll the dough through a pasta machine to a 2 mm thickness, then cut into noodles using the spaghetti attachment on the pasta machine. Bring a saucepan of salted water to the boil, add the noodles and blanch for 2 minutes, then refresh under cold running water. Drain the noodles well and leave to dry for 5 minutes, then coat lightly with the oil to prevent them sticking.
To make smoked bacon and chilli:
Place a heavy-based frying pan or wok over high heat and add the oil. When the oil is hot, add the chillies and briefly stir-fry until fragrant, then remove from the pan or wok. In the same oil, stir-fry the ginger, garlic and bacon for a minute, then add the rest of the ingredients and return the fried chillies to the pan or wok.
Add the noodles to the pan or wok and quickly toss everything together to warm through. Transfer the noodles to a serving bowl and garnish with the peanuts, sesame seeds and spring onion.