Vietnamese Mashed Potatoes and Gravy

Vietnamese Mashed potatoes And Gravy

Vietnamese mashed potatoes and gravy infused with coriander seeds, star anise, shallots and ginger. I developed this recipe for my pho roast chicken. This recipe pairs perfectly with my pho roast chicken recipe. Together the flavours harmoniously work together to execute all the flavours in a bowl of pho ga (Vietnamese chicken noodle soup). Traditionally pho is served for breakfast, but this recipe is perfect for a Sunday roast or a simple weeknight dinner.



3 potatoes
1 piece fresh ginger (1 inch), sliced in half
2 shallots, peeled
2 star anise
1 teaspoon coriander seeds
2 cups chicken stock
1 cup water
4 tablespoons butter
2 tablespoons all-purpose flour


  1. Fill a medium size pot with water. Bring water to a boil: add potatoes to the water and cook until tender, about 25 mins and drain. While the potatoes are still hot; add 2 tablespoons of butter and mash to desired consistency. Salt to taste and set aside.
  1. For the gravy: In a small pot, add ginger, shallots, star anise and coriander seeds; toast the ingredients until fragrant. Add 2 cups of chicken stock and water to the pot, simmer for 15 mins. Strain the stock into a Pyrex; discard the ginger, shallots, star anise and coriander seeds and set aside. In the same pot, melt butter over med heat and add the flour. Stir until the mixture forms a smooth paste and turns light brown, about 5 mins. Pour the stock back into the pan, stir until thick, about 5 mins. Salt to taste.


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