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Pho - Viet Nam's National Soup

If you can imagine beef noodle soup for
breakfast, then you decidedly want to try1  bunch  Fresh  Asian  or  regular  basil
Pho, a Vietnamese dish that has been around
for nearly 100 years. I find my site is more2 Fresh chili peppers, thinly sliced (Thai
and more leaning towards ethnic dishes thatdragon  or  bird  preferred)
are loaded with big, bold tastes, and that
make eating what it should be - anTo  Make  The  Broth:
experience!
Char 2 of the onions (reserve the other onion
Pho (pronounced "phir" in English) isfor bowl preparation) and ginger over an open
influenced by the Chinese and Frenchflame to release essential oils and
cuisines, and was believed to have originallyfragrances. They do not need to be blackened
derived from a French soup, "pot au feu",(pot- only char to soften. (This can be done
on fire)which Wikipedia defines as a Frenchunder a broiler if no open flame is
beef stew. This is usually a mixture of cutsavailable). Remove skin and blackened pieces
of  beef,  vegetable,  and  spice.from onions and ginger, remove stem ends from
onions  and  discard. Set  aside.
Pho had its humble beginnings nearly 100
years ago, and at that time was basicallyIn a large stock pot, place leg bones and
boiled beef, broth and noodles. It has sinceenough cold water to cover. Bring to a
evolved into much more than that. During therolling boil, and boil approximately 3-5
war in Viet Nam, when beef became scarce, aminutes. Remove from heat, and rinse under
pork  version  (pho  lon)  evolved.cold running water. Thoroughly clean stock
pot, and return cleaned bones to pot. Add 6
The combination of both French and Chinesequarts of water bring to a rolling boil, and
occupation has led to a diverse, uniquereduce to a gentle simmer. Add onions,
cuisine that is admired by many. When theginger, star anise,cloves, cinnamon stick,
Vietnamese fled to the US in 1975, theycut up flank steak, salt, fish sauce, and
brought to the United States their uniquerock sugar. Simmer about 1 1/2 hours, and
cuisine and heritage. It is how Pho wasremove flank steak. (Steak should be done
introduced  to  us...through but chewy) Cool steak in bowl of cold
water to keep it from drying out and turning
As a Viet Nam vet, I am probably a bit morebrown. Refrigerate flank steak. Continue
familiar with the SE Asian cuisine than most.simmering broth for approximately 3 hours,
I also worked for many years with a largeskimming scum and fat from broth
population of Vietnamese when doingoccasionally, and stirring bones from time to
vocational rehab. As a results, I enjoy thetime.
cookery of the East. It is spicy, oft-times
hot,  and  is  also  very  healthy.When done, strain broth through double-folded
cheesecloth in a colander to remove any
Offered here is a basic recipe for Pho. Iimpurities and pieces of tendon. Discard
have spent extra time lately with my brotherbones. To make preparation of Pho much
after Mom's passing. Howard, also a Viet Nameasier, refrigerate broth overnight. When
vet, and I talked a lot about the culturecold, any excess fat can be easily removed
there, and the great meals to be had. He,from the cold broth. The idea here is to
too, loves the bold, spicy hot foods of thehave  a  very  clear,  fat-free  broth.
Orient...
To  Prepare  The  Bowls:
We are accustomed to meals of bacon and eggs,
French toast, sausages, big whacking slicesSlice the sirloin or round steak against the
of ham for breakfast. All loaded with fatgrain  in  very  thin  slices.
grams and way too much cholesterol. Do your
self a favor, and try Pho one of these(Freezing  for a half-hour makes this easier)
mornings  instead...
Thinly  slice  cooked  flank  steak
Enjoy!
Heat  broth  to  boiling  over  medium  heat.
Assemble  These  Ingredients:
Blanch noodles in 3-4 quarts of boiling
3 medium unpeeled yellow onions (approx 1water, and use a strainer to remove each bowl
pound)portion. Blanching should only take about
10-20 seconds, until the noodles have lost
4-inch piece unpeeled ginger (approx 4their  stiffness,  and  are  easily  managed.
ounces)
If using fresh noodles, simply untangle and
5 to 6 pounds beef soup bones (leg andrinse  in  cold  water.
knuckle bones - have butcher cut into 2-3 in
sections)Blanch bean sprouts in same water until
wilted  but  crunchy.
1 lb flank steak. cut into bite-sized pieces.
Fill each bowl approximately 1/4 full with
5  star  anisenoodles, place cooked flank steak and slices
of raw sirloin or round steak on top of
6  whole  clovesnoodles. Garnish this with sliced scallions,
thinly  sliced  onions, and chopped cilantro.
3-inch  cinnamon  stick
Ladle seasoned broth into bowl. The idea
1  1/2  tablespoons  salthere is to have the boiling broth cook the
thinly sliced raw steak. Season with freshly
1/4  cup  Hot  chili  sauceground  black  pepper.
2  tablespoons  fish  sauceA garnish plate is served with the completed
Pho. It is customary for the diner to pull
Freshly  ground  Black  pepperthe leaves from the stalk of the basil and
mint to season their meal. Take thinly
1 ounce rock sugar (duong phen) or 1sliced peppers, swirl them into the soup for
tablespoon  white  sugaradded flavor. Add the slice of pepper if you
like it very spicy. Lime wedges are used to
For  The  Bowl  Itself:add a tartness to the soup. Bean sprouts are
also  used  as  a  garnish.
1/2  lb  sirloin  or  round  steak
This variation of Pho is typically served in
1  TBS  Cilantro-choppedSouth Viet Nam. In the North, Pho is a much
simpler dish, minus a lot of the ingredients
2 14 ounce packages of small ( 1/8-inch wide)found in this recipe. In the North, Pho is
dried  or  fresh  banh  pho  noodlesserved without the herbs and bean sprouts.
Green chilies and lime only are used as
2-3 scallions, with green tops sliced intocondiments. In the South, Pho can be served
small  rings.with  a  dozen  different  ingredients.
2  cups  fresh  bean  sproutsPho has become very popular in the United
States. There are at last count over 500 Pho
2  Limes  cut  in  wedgesrestaurants scattered across the US. Pho is
often served with spring rolls and egg rolls.
1  bunch  Fresh  mint



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