Tongue in Cheek

Name: Tongue in Cheek
Cuisine: Vietnamese
Ingredients: 1 tablespoon small Vietnamese mint leaves; 2 tablespoons shredded cloud-ear fungus; ½ long red chilli, finely sliced; 1 tablespoon chopped chives; 100 g bone marrow (extracted from bones), soaked in cold water for 1 hour; 100 g bone marrow (extracted from bones), soaked in cold water for 1 hour; 80 g bean sprouts; 1 tablespoon shredded mint leaves; 1 calf’s tongue, blanched; White Chicken Stock, to cover; 20 ml vegetable oil; 5 g lard; 150 ml boiling water; 10 g cornflour; 125 g wheat starch; 40 ml fish sauce; 2 pieces cassia bark; 1 star anise, cracked; 5 makrut lime leaves, shredded; 1 long red chilli, split lengthways; 1 stalk lemongrass, sliced; 4 slices ginger; 3 green onions, sliced; 2 litres Oxtail Stock, refrigerated overnight to settle; 1 teaspoon Sichuan peppercorns; 25 ml fresh lime juice, strained; ¼ teaspoon Sichuan Spice Salt; 2 teaspoons shredded mint leaves; ½ teaspoon freshly ground black pepper; 1 coriander root, minced

Preparation info

Serves
4

Difficulty
Complex

Appears in

Fire

By Christine Manfield

Published 2008

About

This deliciously complex soup with its many components made its debut on one of our London tasting menus. A dish that evolved over time, it’s basically the result of my desire to achieve refined elegance with the lesser cuts of meat – oxtail, tongue, marrow and cheek. I love the playfulness of its name, which creates an aura of mystery and anticipation.

Ingredients

Asia
Europe
Vietnam
United Kingdom
Soup
London

Ingredients

Method