Vietnamese · Soup

Bright Halloumi Bisque with ginger and star anise

This Vietnamese Bisque leans on ginger and star anise to do the heavy lifting. We roast the Halloumi for real depth, then bring it together in one pan.

5.0 from 3,537 cooks

Prep20 min

Cook12 min

Serves6

LevelEasy

Members' recipe

Bright Halloumi Bisque with ginger and star anise

Ingredients

450ghalloumi
6 clovesgarlic
750mlstock
3 tbspolive oil
2 tspfish sauce

Method

Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the halloumi dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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