"I didn't want to put pho on the menu at Ms G's because I feel that everybody who loves this dish has a favourite spot to go for it, so why mess with that logic?" says Hong. "This dish takes all the flavours I love about pho and makes something you can share (ever tried sharing noodle soup?). This dish is a bit involved but by the time you're done, you'll know how to make both a basic and seasoned pho stock (skills for life), as well as nailing this new dish. It's like pho, but lighter and fresher - think Vietnamese steak and salad."
Note Chinese cardamom and sawtooth coriander are available from Asian grocers and supermarkets. Konbu extract can be hard to find; substitute a large piece of konbu when simmering the stock. Konbu extract and kuzu are available from specialty Japanese food shops. If you can't find kuzu, substitute potato starch. This recipe is from Mr Hong ($49.99, hbk), published by Murdoch Books and has been reproduced with GT style changes.