Thanks for this one, I love Pho and I was under the impression it was a two day process as far as prepping the broth. This looks doable.
Pho (Vietnamese Beef Noodle Soup) Recipe
This Woman's site has a ton of great tips, check it out!
2 onions, halved
4" nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]
6 quarts of water
1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tablespoons kosher salt (halve if using regular table salt)
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugarTHE BOWLS
2 lbs rice noodles (dried or fresh)
cooked beef from the broth
1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Sriracha hot sauce
Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.
Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.
Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed. The package that I purchased (above) - needed about 45 seconds in boiling water.
Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.
I know what you mean, Vietnamese to me is the most well-balanced and healthy cuisine in the world (any other Asian gets my no.2 place).
If you click that link and punch vietnamese in the search engine, more cool stuff will pop up. Think that's where I found the Korean tacos, too...
This is a great way to use your leftover pulled pork or roasted chicken. The BBQ Sauce from Kogi BBQ was created by Chef Roy to be strong flavored enough to match the smokiness of BBQ’d pork or roasted chicken. You can add use kimchi (spicy pickled Korean cabbage) to top the tacos, or make a quick cucumber pickle like I have. The recipe for the quick cucumber pickle is below.
1 pound cooked pulled pork, cooked shredded chicken
12 corn or flour tortillas
1/4 cup Quick Cucumber Pickle (below) or prepared kimchi (Korean pickled, spicy cabbage)
For the Kogi BBQ Sauce
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil
Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.
For the Quick Cucumber Pickle
I like using English cucumbers or Japanese cucumbers – the skin is thinner and they have less seeds. If you have a Mandoline Slicer it certainly will make the job much easier.
1 large English cucumber (or 2 Japanese cucumbers), sliced very thinly
2 tablespoons rice vinegar
1/2 teaspoon sugar
1/2 teaspoon finely minced fresh chili pepper (or more depending on your tastes)
generous pinch of salt
Mix together all ingredients. You can make this a few hours in advance and store in refrigerator, however the longer it sits, the less “crunch” you’ll have. I like making this cucumber pickle 1 hour prior, storing in refrigerator and serving it cold on the tacos for texture and temperature contrast.
Tofu Recipes Here - 10 of 'em, and they all sound pretty interesting (from Sunset, no less!
Here's the first one-
1/2 pound tofu
1 tablespoon low-sodium soy sauce
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon agave nectar
1 tablespoon canola, rice bran oil or grape seed oil
1 teaspoon dark sesame oil
For the salad:
1/2 pound green beans, trimmed and cut into 1-inch lengths (about 2 cups)
Salt to taste
3/4 pound soba noodles
1/4 cup dark sesame oil
1 tablespoon of the tofu marinade
2 tablespoons rice vinegar
1 garlic clove, minced or pureed
2 teaspoons minced ginger
1/2 teaspoon hot chile oil or 1/8 to 1/4 teaspoon cayenne pepper (to taste)
1 tablespoon soy sauce
1/3 cup buttermilk
1/4 to 1/2 cup chopped cilantro (to taste)
1 tablespoon lightly toasted sesame seeds or black sesame seeds
1. Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm
2. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.
3. Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don’t stick together. Wait for the water to come back up to a rolling boil – it will bubble up, so don’t fill the pot all the way – and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
4. Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
5. Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.
Put tofu in simmering water (enough to cover bottom of pan), and cover. After 2 minutes, take off lid and flip over tofu. Replace lid and steam 2 more minutes. Take out and cut into triangles.
While tofu is cooking, combine everything else, then toss and pour over tofu.
Pine Nut Porridge
Pine nuts, rice, salt, and water.
Directions (for 1 serving):
Soak 1/3 cup of short-grain rice in cold water for 1-2 hours.
Rinse and drain and put it into a blender.
Add 2 tbs pine nuts (with the tips removed) and 2 cups of water to the blender.
Blend the mixture finely for about 3 minutes, until it turns into a milky white liquid.
Pour the liquid into a heavy bottomed pot.
Cook it over medium high heat. Keep stirring with a wooden spoon.
It’ll get thicker in about 3 minutes. Add ½ ts of kosher salt, lower the heat to medium low, and stir for 5 more minutes. The porridge will get thinner and a little soupy.
Transfer the finished porridge to a serving bowl and garnish with a few pine nuts on top.
Soy Scallion Dipping Sauce
1/4 cup soy sauce
2 Tbsp rice vinegar
1 Tbsp honey
2 Tbsp water
2 Tbsp dark sesame oil
2 teaspoons Korean red pepper flakes
2 Tbsp crushed roasted sesame seeds
1/4 cup green onions
Pine Nut Mustard Dressing
Can also be used as a dipping sauce.
1 cup pine nuts
3 Tbsp soy sauce
3/4 cup rice vinegar
4 Tbsp Dijon or hot mustard
1/2 cup honey
Chop nuts finely. Mix other ingredients together, add nuts.
Doenjang Jjigae (Korean soybean paste stew)
First, let’s start with rice.
Why rice? You will find out soon.
Besides you gotta cook rice to eat with this stew anyway.
BTW I mixed white rice with brown rice, in case if you are wondering.
Rinse the rice once, just once okay?
Add a little bit of water and start tossing the rice rapidly, with swirling motions, for 30 seconds.
You will see the water turning into milk-ish.
Add about 2 cups of water to the rice and swirl around.
Drain to save this milk-ish water into a bowl, about 2 cups.
This is what we call, “ssal-tte-mool (쌀뜨물)”, the rice starch water.
This will enrich the stew.
Now go ahead rinse the rice a couple more times and cook by your usual way.
Here are our ingredients of the day.
Doenjang paste, Korean chili flakes, onion, zucchini, garlic, dried anchovies, sea kelp, mushroom, chilies, and Asian leek or green onion.
But I am missing one important thing…
This one, the tofu! I used soft tofu but you can use firm if you like. Cut into cubes.
Dice your onion,
and the same goes to zucchini…
Cut off the bottom from the enoki mushrooms. You can use any mushroom of your choice.
If you want to stick to the authentic style, use a stone pot. This small pot is about 1 quart size.
Bring to your heat source.
Toast your anchovies for 1 minute.
The reason is that most dried anchovies are stored in the fridge or freezer and they get damp, which means, fishy!
Toasting will remove the fishy smell.
Pour the rice starch water and add the dried sea kelp. Let them boil and simmer for 5 minutes.
Remove our sea friends and discard them.
Add the Doenjang (soy bean) paste.
You need to mash them down to incorporate with stock. Whatever left in the mash, throw them back into the stock.
You can use coarse mash strainer for this job or use the back of a spoon and smash it to the pot.
Add onion and zucchini slices,
and chili flakes. Let it boil.
Add tofu and garlic.
Add chilies and boil for 2 minutes.
Lastly add mushroom and the Asian leek. Done!
Burmese Potato Salad
1 pound Yukon Gold potatoes, boiled and halved (there is no need to peel them)
1 onion, thinly sliced
1 heaped tablespoon crisp-fried shallots, to garnish
1 level tablespoon chopped mint leaves, to garnish
For the dressing:
2 tablespoons tamarind water
2 tablespoons fish sauce
2 tablespoons groundnut oil
2 teaspoons sugar
3 small red or green chilies, finely chopped
Place the boiled new potatoes and the onion in a serving bowl and set aside.
In another bowl, prepare the dressing: mix all the ingredients until the sugar has dissolved.
Pour the dressing over the potatoes and onions. Mix well, garnish with shallots and mint and serve.