Chicken salad with jellyfish
Chicken salad with jellyfish | Vietnamese salads are typically fresh and light, combining sweet, spicy and sour elements with fragrant herbs and crunchy toppings. The classic Vietnamese chicken salad (gi gà) has long been an Australian favourite and here we share Luke Nguyen’s version, inspired by his travels along the coastal regions of Vietnam, in particular Nha Trang, where both fresh and dried jellyfish are used widely in cooking. Although jellyfish does not have a strong flavour, it is…
Assam laksa | "This is my all-time favourite Malaysian dish. Whenever I go back to Kuala Lumpur, my first thought as the plane hits the tarmac is to make a bee line for the closest assam laksa I can get my hands on. Unlike the more well-known coconut-milk based curry laksa, the base broth is made from fish, tamarind and torch ginger flower, resulting in a lovely, sour, fragrant soup, served with chewy, translucent noodles and garnished with the lively flavours of fresh pineapple, cucumber…
Braised beef noodle soup
Braised beef noodle soup | Combining tender beef cheeks and just-blanched bok choy with a lush, layered broth, this easy Taiwanese dish makes for a hearty and wholesome dinner. Try the slow-cooked wonder on the weekend and swap Sunday roast for hearty noodle soup.
Bollito misto served with mustard fruits and salsa verde
Bollito misto served with mustard fruits and salsa verde | This may sounds unappealing – an array of boiled meats cooked in the same broth – but if you can get hold of excellent–quality raw ingredients, the results are astonishingly good. Simply use water if you don’t have any stock handy - the meats will flavour it as they cook. Traditionally, the cooking broth would be eaten as a soup for that meal or another one later on. I’ve gone for a bit of Anglo with my Italian, hence the corned…
Beef noodle soup (pho bo)
Beef noodle soup (pho bo) | Sold from street food carts all over Vietnam, this comforting rice noodle soup is no stranger to Australian palates. The word pho is thought to originate from the French dish, pot-au-feu, which also features a broth made from simmering beef bones and beef cuts, with plenty of aromatics. Pho became a popular Vietnamese dish in the mid-1900s and today, there are variations across the country. Our recipe is closer to the Southern Vietnamese-style pho, which tends to…
This is my mother’s recipe and while she used to make it with chicken and beef, you can make it just with chicken. My partner likes to add one turkey leg, which gives the broth a deeper flavour. Rosol is a traditional Polish meat broth. The most popular variety is a clear chicken soup. It is commonly served with fine noodles, often homemade. Rosol is the most comforting food I can think of and is one of the few foods that can truly warm your body and soul. It’s a very popular winter soup…
Cuban shredded beef with capsicum (ropa vieja)
Cuban shredded beef with capsicum (ropa vieja) | Literally meaning ‘old clothes’ ropa vieja is named after the tradition of using 'second-hand’ meat that is first used to make a broth for soup. This Cuban shredded beef dish is very popular and is often served with rice, boiled taro or cassava.
Beef shin with spelt soup
Beef shin with spelt soup | This is Matthew’s take on a traditional Scotch broth soup, using the intense flavour from beef shins paired with robust root vegetables and the nuttiness of spelt to create an incredible warming and filling soup perfect for winter days.
Beef noodle soup with rice noodles (pho bo)
Beef noodle soup with rice noodles (pho bo) | When my parents had a pho restaurant in Cabramatta I would eat a bowl of pho every day! My father still to this day works on his cooking technique and tweaks the spices to further improve his heavenly broth.