Delhi x Vietnam
Mutton nihari pho
Nihari is breakfast in Old Delhi, pho is breakfast in Hanoi. This bowl just wants to be loved at any hour.
110 minTime
49 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original784kcalsame
49 gproteinsame
7 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Fry the sliced onions in the oil on medium heat for 12 minutes, stirring, until deep gold. Drain on paper.
- 2Char the halved onion and half the ginger over a gas flame for 5 minutes. Dry toast all the whole spices on low heat 2 minutes and tie in muslin.
- 3Heat the ghee in a pressure cooker on high heat and sear the mutton 5 minutes until browned.
- 4Add the water, charred onion and ginger, spice bag, garlic, chilli powder, dry ginger and salt. Cook on high to the first whistle, then low for 50 minutes. Let the pressure release naturally.
- 5Lift out the mutton and shred it off the bone. Skim the red fat into a small bowl. Strain the broth, season with fish sauce and keep at a gentle simmer.
- 6Cook the noodles in boiling water as the pack says, about 5 minutes, and drain. Divide into bowls with sprouts and mutton and pour over the boiling broth.
- 7Finish each bowl with a spoon of tari, ginger strips, mint, coriander, chilli and fried onions. Lemon at the table.
Serve it like this
Pile shredded mutton high on the noodles, pour broth around, then drizzle red tari in a thin ring. Finish with a tangle of ginger, herbs and golden onions.