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| | Vietnamese Pho Love and other Vietnamese food lovePage 1 of 2 (1, 2) | MMMM I do LOVE Pho
This year, like a couple in my past, I have thought a lot about Pho and since I do not have any place even remotely near me where I can get Pho, I have to make it myself. This means that I cannot be explicitly authentic, which I like to be!
So I am on a quest to find out how to make the brisket the way they do for the Pho and if and where I can order the right tendons (actually joint cartilage) they are so tender and good. The rice noodles and onions (I prefer the shallots like some restaurants use and I use at home) that are also in the main bowl of soup are, of course, no problem. The main broth should also have star anise and ginger cooked in it. I think the broth is made with beef neck bones. The brisket would appear to be prepared sous vide, but I don't know. I am going to search, if anyone knows for sure, please let me know how the brisket is done so tender and buttery, yet still hold together in paper thin slices. Also the tripe and tendon are soooo tender, which I also love in the Pho. I believe this particular Pho dish is called Tô Chín, Nam, Gau, Gân, Sách Tô is the pronuciation of Pho. It has rare steak, flank, brisket with a thin layer of fat on top of the slice, tendon and tripe. This is the recipe I am looking for.
Of course, some places give you paper thin raw beef slices to go in the Pho, but it is not brisket, probably bottom round. Most put them in for you.
The plate of additions that go in and come with the soup on the side is also no problem...cilantro leaves, basil leaves, shredded leaf lettuce, lime and lemon, bean sprouts, sliced red and green chilies, *dark red chili oil, shredded or thin sliced green onion (scallion).
So which is your favorite Pho? Post recipes!
Here is my home recipe for Pho, but I am doing a search as soon as I post this for something more authentic. Mine tastes authentic enough! LOL But now I want to be sure because I am craving it something awful. So look for the authentic one I find. I am also posting my recipe for Hong Kong Red Chili Oil...mmmm my favorite. I cajoled this out of a great Chinese Chef in Dallas many years ago.
Pho Tai Smiling Style - Rare steak Pho
In a very large stock pot, about 4 gallon size, add
6# oxtail, the bones are important
Cover with water and bring to a boil. Boil 15 mintes, then discard, rinse and add back to pot covering with 8 qts. good cold water. Bring to boil and skim any foam. Then turn down to simmer low.
In the meantime, char some aromatics. A 5" piece of unpeeled ginger and 6 unpeeled shallots. Stab them with an old fork and hold them over the fire to char the outside very well. Let them cool a little, then peel them.
Make a mesh/cheesecloth bag with spices. I like to leave them extra loose, but tied very tightly, so more broth can flow through. Put in it...
7 star anise
2 - 3" - 4" cinnamon sticks
1 tbls corriander seeds
1 tbls fennel seeds
7 peeled whole garlic cloves
4 cardamom pods
1/2 tsp peppercorns - black, white, green or Szechuan
Add this bag to the pot along with the shallots and ginger and also...
1.5# of chuck pieces
2 tbls palm sugar or any brown sugar
2 tbls fish sauce
1 tbls salt
Simmer on low for 4 hours, uncovered. Remove meat and bones (Use them for whatever you want, they do not go back in the soup).
Simmer for 2 more hours, then remove all of the other ingredients and if the broth has scum or is not clear, strain through a cheesecloth or fine mesh strainer, depending on how much clarity there is/is not, the cheesecloth may be a better choice.
Add 1 tbls of fish sauce and 1/2 tbls of sugar.
You need 1.5# - 2# of literally paper thin slices of bottom round, get your butcher to do it and keep it refrigerated until needed.
Cook your rice noodles and drain. Slowly let broth come to a boil.
To your bowl add noodles, slices of raw bottom round, and white or yellow onion slivers, or shallot slivers. Ladle boiling broth over these in bowl. This will cook the meat in just a minute and make the onion tender. Don't try to hold the bowl...
Serve with all of the additions... cilantro leaves, basil leaves, shredded leaf lettuce (romaine or green curly leaf), lime and lemon, bean sprouts, sliced red and green fresh chilies, *dark red chili oil, shredded or thin sliced green onion (scallion).
Also serve with Vietnamese Coffee, Cafe Sua Da
In a large cup place 6 parts good quality strong coffee with 1 part sweetened condensed milk, mix well.
Pour over 5-6 cubes of ice in a tall glass.
This is excellent with spicy foods.
Often I have had the Yummy Vietnamese Spring Rolls with the Tô Chín, Nam, Gau, Gân, Sách and the Vietnamese Coffee. What an awesome meal.
Cantonese/Hong Kong Red Chili Oil
~5 - 6 shallots
~3 large garlic cloves
~2 tbls fresh red hot chilis stem removed, seeded and chopped (jalapeno, Thai, or anything in between as long as it is hot and red)
~4 tbls dried shrimp, soaked for a few minutes to rehydrate slightly, then drained (or 1-2 tbls shrimp paste depending on the concentration, generally the darker it is the more concentrated)
Put all of these in a small processor and chop to a small coarse texture, then turn out into a skillet with the following ingredients...
~4 cups packed whole semi-dried cayenne peppers/chilis (they come this way in a bag), stems removed, seeds are fine, process into small flake size pieces (Can use 3 tbls red chili flakes, but it is not as good. The amount is less because they are dehydrated a lot more so take up less space)
~1 tbls deep red good quality chili powder (I have tried all kinds and most any are good, as long as the quality is good)
~salt (this is going to depend on whether or not you use shrimp paste, go by taste, but start with a tsp)
~2 tbls sugar (any kind)
~2 tsp chicken base or Knorr stock powder(if you want to go vegetarian, that is fine)
~3/4 - 1 cup oil (Can be sesame, which is my choice, soy, peanut or corn) the amount really depends on how many cayenne you use.
Cook this on medium heat until all is very bubbly, the lower heat way down and let it very gently simmer for about 35-40 minutes, stirring frequently to prevent burning. Remove from heat and add...
1/2 cup more oil
Let the mixture cool to very warm then put in a sterile jar. It will keep for a year in the refrigerator.
This stuff is AWESOME!
SS | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/3/2010 2:23:16 AM | Okay, I found a recipe from the only Vietnamese site I could find in English with recipes...
Basic Pho You can choose anything from this recipe
-2lb beef bones
-1 large onion
-1 piece of ginger about thumb size
-2 star anise
-3 cloves
-1 stick of cinnamon about 3 inches long
-1 cardamom
-2lbs beef brisket (optional)
-salt, rock sugar
**Boil bones and beef brisket for about five mins and wash before using it to make broth (this is the most important part of making pho!). Put bones and beef brisket in a large pot and add enough water to cover, boil to make broth along with anise, cloves, cinnamon, and cardamom. Roast onion and ginger and add to broth. Add salt and sugar to taste. If you're using beef brisket then remove the meat when tender (test by stabbing it with a chop stick, if the chop stick goes trough then it's good to go).
Meat Choices:
There are many type of meats to decide on that goes into you pho.
-Gầu or nạm or chín = beef brisket, boil it in broth until tender, remove cool, and slice and add to noodles
-taí = steak, slice thinly, added to the noodles raw right before pouring on the hot broth; which will then “cook” the steak
-gân = beef tendons, also boiled in broth until tender, sliced, and added to noodles
-Lá Sách = beef tripe, boiled speretly, sliced and added to noodles
-Bò Viên = beef meat balls (buy them premade)
For the noodles:
- bánh phở (pho noodles)
-1 onion
-1 bunch green onions and cilantro
-black peper
Serve With:
-Bean sprouts
- basil (lá quế), saw tooth herb (ngò gai)
-jalapeno pepers, thinly sliced
-lime wedges
- fish sauce , hoisin sauce , pepper sauce
To "Make" the Pho:
Boil noodles, rinse, drain and add to bowl, add meats (you choice), and ladle on the how broth. Sprinkle some chopped green onions, cilantro, sliced onion, and ground black pepper. Serve with bean sprouts, basil, saw tooth herb, jalapeno slices, lime juice, etc...
I saw several site that recommended simmering beef and bones for broth for 1-2 days. I have done that before, so now I know it is common. I think it takes 2 days to get all of the beefy goodness out of these bones and cheaper tough cuts of very flavorful meats.
SS | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/3/2010 3:40:29 AM | | OK, OK mizz SS... when are you holding your series of cooking masterclasses (with allowances for mere mortal input, which I think you would be cool with).. Seriously woman- I'd love love LOVE an invite into your kitchen and your mind! If I ever have spare flight money... can I come visit>>> I'm a GREAT washer-upperer!! Maybe you, raxar , charon and lapilot... my heroes here! | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/3/2010 3:53:32 AM |  Oh Jojo,
You can come anytime, really. I am not sure you want into my mind, you would probably run screaming! Make it Stop! Make it Stop! LOL
Vegetarian Pho
for the broth...
1 small unpeeled onion, quartered
2 unpeeled shallots, halved
8 garlic cloves, halved
a 1-inch piece of ginger, coarsely sliced
two 3-inch cinnamon sticks
2 pods of star anise
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce
salt
for the soup ...
1 pound rice noodles
8 ounces seitan or fried tofu, sliced
6 scallions, thinly sliced (both green and white parts)
about 1-1/2 cups bean sprouts
a good handful of basil, mint or cilantro leaves, left whole
1 lime, cut into wedges
hoisin sauce
sriracha chili paste (no way, use my Hong Kong Chili Oil)
To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat.
While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.
When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.
Makes 4 to 6 servings
**I am so jealous, this one is so fast to cook! LOL
SS
Happy New Year! | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/3/2010 10:09:55 AM | Here's some links to information on Vietnamese cooking.
Andrea Nguyen : Viet World Kitchen has a food blog which discusses Vietnamese cooking techniques. This page has some good info on Pho
http://vietworldkitchen.typepad.com/blog/2008/11/pho-secrets-and-techniques-2.html
Wikipedia has a site for cooks which has loads of international recipes. Their main page is located here:
http://en.wikibooks.org/wiki/Cookbook
and the Vietnamese chapter is located here:
http://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Vietnam
happy new year's to everyone and good fishing and cooking for the new year. | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/3/2010 10:14:23 AM | Love Pho! Especially on days like today where the high temps is way below freezing. Around here, I can get a large bowl for $6 so it's not worth it for me to make it.
Dang it, woman!! Now I gotta go get me some!!  | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/3/2010 2:09:23 PM | Ohhh I haven't made these in a long time. I love these. I used to make them along with Indonesian Shrimp Omelets, which aren't omelets, but little fried shrimp cakes, appetizers. SOOOO GOOD!
Ch?o Tôm
Grilled Shrimp Ball on Sugarcane
Makes 12 sticks, serving 4 to 6 as a snack or appetizer
Shrimp paste:
1 pound medium shrimp, peeled and deveined (13 ounces net weight)
Salt
2 teaspoons cornstarch
2 teaspoons packed palm sugar or light brown sugar
Generous 1/4 teaspoon black pepper, freshly ground preferred
2 teaspoons fish sauce
1 large egg, lightly beaten
2 cloves garlic, minced and crushed into a paste
2 tablespoons minced shallot
1 tablespoon minced pork fatback, bacon fat part only or 1tablespoon oil
1 - 20oz. can sugarcane, if you cannot get fresh (or 3 fat lemongrass stalks can be used instead)
1 to 2 tablespoons canola oil
1 small head soft leaf lettuce, such as red leaf, green leaf, or butter leaf
8 to 12 sprigs cilantro
8 to 12 sprigs mint
1. Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under lots of cold water and drain well. Blot dry with paper towel.
2. Coarsely chop the shrimp, then put them in a bowl. Add a generous 1/4 teaspoon of salt, the cornstarch, sugar, pepper, fish sauce, egg, garlic, and shallot. Transfer to a food processor and process just until a coarse paste forms. Transfer to a bowl, stir in the pork fatback, cover with plastic wrap, and set aside for 15 to 30 minutes. The mixture will stiffen as it sits.
3. Meanwhile, cut 3 or 4 sections of sugarcane lengthwise into thin sticks, each 1/2 inch in diameter. You need only 12 sugarcane sticks and will not use all the sugarcane in the can. Save the extras for another use (such as that Texas Pom Drink in the Purim Thread); reserve some of the syrup for making the dipping sauce, if you like. (If using lemongrass, cut off 5 inch sections from the bottom, then quarter each one lengthwise. Regardless of the type of stick that you’re using, blot it dry with paper towel and set aside.
4. Line a steamer tray with parchment paper and oil the parchment. Ready a pot of water for steaming.
Put the lettuce and herbs on a platter. Put the dipping sauce in a communal bowl. Set both at the table.
5. Have a bowl of water near where you’re working, along with the shrimp paste and sugarcane sticks. Wet one hand, then use the free hand to put 2 tablespoons of paste in the palm of your hand, spreading it out into circle about 2 1/2 inches wide and a good 1/4 inch thick. Center a sugarcane stick atop the paste (the ends of the stick will not be covered), then close your hand to make the paste adhere to the stick and surround it. Hold on to the sugarcane stick with your dry hand and turn the stick, all the while patting the paste with the wet hand to smooth out the surface. Set on the prepared steamer tray. Repeat to make 11 more. Put overflow sticks on a plate.
6. Steam the shrimp sticks over boiling water for 3 to 4 minutes, until opaque, slightly puffed, and just cooked through. Transfer to a plate and set aside to cool. The shrimp sticks can be covered and refrigerated for up to 3 days; return them to room temperature for grilling.
7. Preheat a grill to medium-high. Meanwhile, rub some oil over each of the shrimp portion of each stick; this prevents sticking. Grill the shrimp sticks for 6 to 8 minutes, turning frequently, until the paste is sizzling and there’s some nice browning. Transfer to a serving plate and present with the lettuce, herbs, and dipping sauce.
To eat, cut each shrimp stick vertically in 3 places. The 4 narrow pieces of shrimp paste will be easy to remove. Wrap each in a small piece of lettuce with herbs and dip in the sauce. Chew on the sugarcane stick for some sweet juice.
Nuoc Cham
Basic Dipping Sauce
Makes ¾ cup
3 tablespoons lime juice (1 fat, thin skin lime)
2 tablespoons sugar
½ cup water
2 ½ tablespoons fish sauce
Optional additions:
1 small garlic clove, finely minced
1 or 2 Thai chilis, thinly sliced or 1 teaspoon homemade chili garlic sauce or store bought (tuong ot toi)
1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and as yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.
2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for a bold, forward finish -- perhaps a little stronger than what you'd normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. A light amber color is the goal.
Notes:
Advance Preparation - This sauce may be prepared early in the day and left to sit at room temperature.
Variation - Use half lime juice and half Japanese rice vinegar for a less assertive sauce. Some delicately flavored dishes require this.
These are excellent served with an Avocado Shake
Sinh to Bo
Indonesians, who may add coffee or chocolate syrup, know it as Es Apokat
Makes about about 2 1/4 cups, enough to serve 2 or 3
1 ripe medium avocado (6–8 ounces)
1 cup ice (8 big ice cubes)
1/3 cup sweetened condensed milk
1/4 to 1/2 cup milk
Scoop the avocado flesh into a blender. Add the remaining ingredients, starting out with the least amount of milk and puree until completely smooth. Taste and add additional milk, depending on the avocado type and if a thinner consistency is desired.
The shake tastes better (the buttery, grassy avocado flavor becomes more pronounced) if it sits for a bit, say 10 to 15 minutes in the fridge, up to 24 hours and it is okay and without discoloration.
For the Indonesian version, Southeast Asian food expert and Saveur magazine Editor-in-Chief James Oseland says that Hershey’s syrup is the secret. Before the shake is poured into a glass, the syrup is poured around the wall of the glass so that it drips down. Pretty!
I hope you try and like these!
SS | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/3/2010 4:51:34 PM | One of my favorite dishes in this ENTIRE WORLD! is a dish I have had made special for me in several Vietnamese restaurants. I actually do not know if it is Vietnamese or more Chinese, but I first had it in a Vietnamese restaurant and they always seem to be very open to making it, while Chinese places are not, very often. Basically, I can only give the ingredients and how I might cook it at home, because I have never seen it made or the method used. It is so good, it is orgasmic! OMG I know I have to get the ingredients and make it now.
If it has a name and is common in Vietnamese cooking, I hope someone lets me know, beccause it never seems anything but commonly understood when I order it or ask for it in a Vietnamese restaurant.
Smiling's Favorite Vietnamese Dish
It is a Stir-fried Wide Flat Rice Noodle dish
Ingredients for 2 LARGE servings...
~1 plastic wrapped tray about 6" x 9" or 5" x 8" in size, Wide flat rice noodles, fresh (fresh is important, they must be fresh and can be gotten in Asian markets or in any store near an Asian community)
~12 sticks/pieces Crab, from the leg or claw, in pieces about 3" long (You need a large crab for this, not a snow crab) Cooked in the shell just until barely done, then removed whole and cut to size. They must be handled carefully not to break apart
~10 Ocean Scallops, raw
~24 Large Shrimp, raw with shell and vein removed
~~I also order or add lobster meat and squid tentacles if available, but I do not do it often, the three above are perfect~~
~1/3 cup + 1 tbls, fresh ginger, char skin, then peel and julienne cut
~Broccoli Raab and/or Greens I do both and I like the raab for the strong flavor. You can use the greens of pac choy, but I prefer mustard greens in this. Use the amount you want for each serving
~green onion, the white with a little green on it cut to 2" length and the green cut the same length, use all of the green part
~dark red chili oil with the chili pieces in it...my recipe above for Hong Kong Chili oil is the best
~10 cloves of garlic, cut off stem end, smashed whole, just smash until very flat with the blade of a large knife, remove peel, no need to make a paste. Charring the skin before smashing and peeling is best
~soy sauce
~1/2 cup + fish sauce
~2/3 cup white or light palm or light brown sugar
~Sesame oil, I like dark
You must work fast, so put everything you need, prepared and around you.
In a wok or similar pan on high heat, pour in a little sesame oil, some chili oil with chili pieces, 4 smashed garlic cloves, 1 tbls ginger and the fresh rice noodles. Gently toss and fry until noodles are more transparent looking, coated well with the other ingredients and heated well. Put in a few splashes of soy sauce, toss to coat well and remove to two hot plates. Keep warm.
Blanche greens quickly in a little boiling salted water in wok and remove to a bowl, draining well with a bamboo handled mesh strainer. Do the same for the raab, but until tender crisp. Drain well and add to the same bowl as the greens. It works well to line the bowl with a fuzzless towel, or put them in a colander, to get all of the extra liquid out.
Quickly stir-fry garlic, ginger and green onions separately in wok with sesame oil, remove to bowl with greens. Be sure the green onions only fry a few seconds and stay crisp.
Add sugar to center of wok and let melt and start to turn amber. No need to stir. Add fish sauce to the sugar. Add the scallops and shrimp, stir-fry until shrimp is pink. Add the crab pieces and gently move around, add as many splashes of soy sauce and more fish sauce if desired, along with as much chili oil and pieces, and everything else that has been reserved and gently toss all together and to heat sufficiently.
Divide between the two hot plates and serve.
One of my favorite dishes in the whole world!
Use those chopsticks!
 SS
EDIT: I just found out that on my 1st post, the recipe I was looking for and the one that is my favorite is actually
Tô Tái, Nam, Gau, Gân, Sách
not
Tô Chín, Nam, Gau, Gân, Sách
the difference is the correct one is rare steak and the other is well done steak. | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/3/2010 5:52:06 PM | | I love Pho! Most Sundays after church from middle Fall through late Spring we end up at one of the numerous pho houses near church. How numerous? I only have two places near my house, but near church/my girlfriends there are half a dozen, plus two Korean places that also have to-die-for beef soup/hot pots. My favorite is pho with a combination of fat brisket and rare round steak. During the colder weather it warms you from the inside out, it's cheap, and it's delicious. | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/3/2010 9:11:04 PM | | That wide flat rice noodle dish sounds like a variation of the Thai dish Pad Kee Mao or Drunken Noodles. It uses a lot of the same ingredients and is also one of my favorite dishes though I usually get it with beef or chicken. | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/3/2010 10:44:03 PM | You know, Pho is one of those things that even if you are single, you do not make it in small quantities. Who would want to go through all of the work for such a small amount, especially when you just want to eat it again and again? And you can invite the friends over, and freeze the broth if you have to, but I would prefer not to.
Here is one I am cutting down the size a little, for all of us single people and because seafood can cost a lot in some areas. This is Pho Seafood, or in Vietnamese that would be To do Bien.
To Do Bien Smiling Style
Pho Seafood
You need to get whole fish, not filets and it is best if they have not been gutted, but if they have you are still okay as long as they are whole. You can get the fish monger to scale them, gut them, fillet them leave skin on, but keep ALL of it for you...throw away NOTHING other than the fish scales. You need these approximate amounts...
4# mullet
3# sea bass
3# red snapper
4# shrimp, prawns, or langostines with heads and shells (the heads and shells removed, deveined, but keep heads and shells), large to jumbo shrimp are best
3# small soft shell crab
In a large stock pot put about
3/4 cup soybean oil
1/4 cup chili oil, no chili pieces
1/4 cup dark sesame oil
ALL of the fish heads, tails, bones, leftovers from cleaning, innards included if you have them, any extra skin if, fat, shrimp/prawn/langostine shells (not heads) and stir-fry until crisping a little, very hot and color has changed. Add 5 quarts of fresh good cold water. Let simmer uncovered, but not boil. Remove any scum that rises. After 2 hours, remove fish innards and continue simmering.
After innards are removed, add...
5" piece of ginger that has had skin well charred, peeled and cut longways into 3 pieces
6 shallot that has had skin well charred, peeled, cut in half lengthwise and smashed flat
2 long pieces of lemongrass that has been trimmed of root and cut in 3" pieces
4 star anise
1 tbls corriander seeds, toasted
1/2 tbls fennel seeds, toasted
4 cardamom pods
1 tsp whole pink, white or black peppercorns
1 small bunch of Thai Basil or Vietnamese Mint
peel of one whole orange, or 2 whole tangerines, slightly toasted just to heat
1/2 cup fish sauce
2 tbls palm or light brown sugar (I prefer sugar cane syrup for this, if you get it, use 3 tbls)
1 tbls salt (I prefer smoked salt)
Simmer for 3 hours. Add 2 cups rice wine and simmer for 1 more hour.
Line a large colander with 5 layers of cheese cloth and filter the broth, straining out all of the additions. Put the broth back on the heat to bring to a slow boil, slowly. Add 1/4 cup fish sauce and 1 tbls palm or light brown sugar (or 2 tbls cane syrup).
Thinly slice several bunches of green onion. Also prepare a plate for each person with Vietnamese mint leaves and/or Thai Basil, Cilantro, Mung bean sprouts, lemon and lime, thin slices of orange or red fresh chilis, and shredded butter lettuce.
Cook or Soften Rice Noodles, I prefer the linguini size for this.
Score the skin side of the fish, through skin but no further, in a 1" diamond pattern all over the filets.
In a flat bottom pan with high sides, brush some soy oil in the bottom and crisp the skin side of each fish filet, on high heat.
In the same skillet brushing the bottom with more oil as often as needed, place the softshell crab and cook skin on both sides jut until color changes, very quickly to seal the skin.
Removing the long feelers from the shrimp/prawn heads, place more oil and stir-fry on high heat until shell is crisped.
Now that the fish has cooled just a bit, cut the fish filets exactly where the scoring is, into 1" pieces.
Remove pan for a minute, then put in the pan 2 tbls sesame oil, 2 tbls palm sugar (or 3 of cane syrup) and 2 tbls chili oil. Place pan back on heat and when sugar is melted and bubbly add in shrimp/prawn/langostine and quickly stir-fry just until shrimp changes color and not a second longer. Slice the shrimp in half lengthwise, unless your shrimps are smaller than jumbo.
In bowls place some noodles, a softshell crab, a few shrimp, a couple of shrimp heads, green onion, a few cubes of each fish, then ladle the fish broth over and serve each bowl with a prepared plate of add-ins. Have fish sauce, hoisin sauce and dark red chili sauce on the table.
This is so good, it will bring tears to your eyes.
SS | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/3/2010 11:41:14 PM | Okay, now it is time to answer people here LOL I was in the zone with recipes while I had down time at work! I take my computer with me so I have all of my files.
rsemi, I haven't looked at your sites yet, but I will. I now realize I want to get a good Vietnamese cookbook AND I think it would be cool to learn the language. I always thought I would like to learn Japanese, but I have a touch, just a touch, of knowledge of Vietnamese, so it would be easier.
vbxtc, I really miss living even remotely near a city... but I think I am either going to Portland, or back to DC in the not too distant future, so I will be in the world again.
SingleGuy, great profile! It made me laugh and it is interesting. Who doesn't love Pho, really? What's not to love. I sure know what you mean about the subzero weather. That is why it has been on my mind, but I have so many leftovers I need to eat and I told this other lady I would try her chicken recipe. But hey...it isn't like winter and arctic temps are going to disappear anytime soon, is it?
I looked up the Thai dish Pad Kee Mao. I have eaten at many Thai restaurants, but have never heard of it. I would say you are right on, it is a variation of that. There must be a Vietnamese variation or they wouldn't be so familiar with what I wanted. Everytime I asked, they were shaking their heads yes and even named some of the ingredients before I could. I have never had fresh peppercorns, I want some of those! I saw them online where I looked up the dish. Above I did forget to say to pull the noodles apart...OOPS. I forgot! I haven't made it in a long time. The baby corn in it sounds good. So do you make a dish like this too? Post the recipe!!
SS | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/4/2010 2:43:39 AM | Vietnamese cuisine is my favourite and pho is heaven in a bowl. I'm like you, SS - I live too far from any authentic places to get a regular fix. But your recipes are sensational as always and since I'm on a holidays, I'm going to make up a big pot. Who cares if we're in the middle of summer here?
I could eat this salad every day for the rest of my life:
Vietnamese chicken and mint salad
2 cooked chicken breasts skinned and thinly sliced
4 cups finely sliced Chinese cabbage
1 cup grated carrot
1/2 cup freshly chopped mint leaes
fresh coriander (cilantro) leaves
Crisp-fried shallots or fried peanuts
Dressing:
2 fresh chillies seeded and finely chopped
3 cloves of garlic, finely chopped
2 tablespoons palm or brown sugar
1 tablespoon rice vinegar
1/4 cup fresh lime or lemon juice
1/4 cup fish sauce
1/4 cup vegetable oil
2 spring onions, finely spliced
Combine all dressing ingredients and leave for 30 minutes. Mix salad ingredients, except coriander and shallots, and toss with dressing. Arrange on a platter and garnish with coriander. Sprinkle over crisp-fried shallots, if desired.
This is probably more Chinese than Vietnamese, but it's just so light and tasty. And it's vegetarian:
Beansprout salad
250 gm beansprouts
1 tablespoon white rice vinegar
1 tsp sugar
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 green onion, finely chopped
1 tablespoons finely chopped coriander
Trim the roots of the beansprouts and rinse in cold water. Discard any stray husks. Blanch srouts in boiling water for 10-15 seconds and drain in a colander. Refresh immediately in cold water, then drain well.
Transfer to a serving bowl and add vinegar, sugar, soy sauce and seasame oil. Toss lightly before adding the green onions. Season to taste with sea salt, toss again and top with coriander. | |
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Fifi47
| | Joined: 8/19/2004
Msg: 14 | |
| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/4/2010 4:46:34 AM | | I received 2 woks as Christmas presents, and now need to broaden my cooking horizon, thanks for the recipes. I am now going to have to search for a Vietnamese restaurant to try Pho, go to my favorite Thai restaurant soon, but the best I can do today is venture out in the cold for some Chinese food. | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/4/2010 4:09:26 PM | | SS, I've never tried making Pad Kee Mao, I've only had it at Thai restaurants. One of these days I will give it a try. If you're ever make it to the DC area, there's a Thai restaurant in Chantilly called 'Thai Basil'. It was featured in 'Throwdown with Bobby Flay' on the Food Network. Interestingly, the throwdown was for Pad Thai, which I didn't try. However, the Pad Kee Mao was terrific. | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/4/2010 5:14:10 PM | You know, I was going to say that they must have other locations, because I know I haven't been to that one, but I have eaten at a restaurant of the same name. I looked it up and found one in Georgetown called Basil Thai, which must be where I was. It was excellent. I have been to D.C. area more than anywhere else and I used to live there, so I have been to many places and most I cannot even remember the name or where they are.
I didn't see that episode with Bobby Flay. I often wonder about that show, he almost always loses, which I would think he would have to lose to gain friends and followers, but after so much losing, it could hurt his reputation. Very strange that this is a regular program and not just a special on occasion. Bobby Flay is an amazing chef.
As far as Pad Thai, I have had incredible Pad Thai that makes one want to swoon, then I have had a lot of bad Pad Thai that barely had any flavor at all. If Pad Thai is good, it is awesome!
I remember going to a new Thai restaurant once and ordering my dish mild...all dishes on the menu could be ordered Mild which warned was still hot; HOT; and Head Exploding. Knowing how hot Thai food could be, I decided to just go for mild the first time. I was at a table with 5 new people I was working with who all ordered their food with no chilies at all. With my first bite I was confident that this was not going to be too hot at all and took a large bite. I instantly had tears in my eyes, but the flavor was amazing. I took another and the tears began to fill my eyes, another and they were overflowing along with my nose. As I took my napkin up to my face and looked around for a restroom to go blow my nose, I suddenly realized that all of my new co-workers were watching me. The doctor said, "I thought you ordered your food mild." I said, I did, but either their food is truly head exploding hot, or the chef made mine wrong. He already knew I could eat hot food. Everyone said they just knew it would be hot, which is why they ordered no chilies at all. I cannot imagine going to a Thai place and ordering no chilies in my food. This place had none of the items that are generally mild on the menu, it existed solely for HOT food. WOW, was it ever hot. It was called Firey Thai, was very industrial in decor and didn't stay in business long, unfortunately for some, I am sure. It only existed to keep Gastroenterologists in business LOL
SG, I am sure you have some recipes to share. Come on, post some, or at least one 
SS | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/4/2010 9:52:11 PM | vb, I was actually wondering if you two lived near one another LOL that is funny.
Okay, the purpose for this post...FFS!!! How did I miss your post?? I love salad and I love your recipes! YUM. I am so glad you posted them, because I get so into the other stuff, that I frequently forget salads. Salads are an important part of Vietnamese food and they have great salads! Thank You FFS 
Please everyone, post any Vietnamese dishes you have or like. Does anyone have a recipe for Vietnamese Red BBQ Sauce??
SS | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/5/2010 9:04:17 AM |
I didn't see that episode with Bobby Flay. I often wonder about that show, he almost always loses, which I would think he would have to lose to gain friends and followers, but after so much losing, it could hurt his reputation. Very strange that this is a regular program and not just a special on occasion.
They'll rerun it before long. I think Bobby loses on purpose. Everytime he describes the voting criteria, I always think he's screwed because he changes the traditional recipe enough to where the judges can't give him points for having the traditional taste or presentation. Still, he manages to win one every so often. Gotta say, he is one talented chef.
SG, I am sure you have some recipes to share. Come on, post some, or at least one
I've posted a few in the past but I'm just a novice. I'm here to learn from you.
that place is literally right across the street from my favorite Pho place.
I've seen that place but never tried it. I'll have to stop in next time I'm in the area. I usually go Pho 75, the one in Falls Church. That place is always packed with Asians and you know what they say, if you want good Asian food, go to where the Asians eat. | |
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Fifi47
| | Joined: 8/19/2004
Msg: 20 | |
| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/5/2010 9:51:41 AM | | I think the Vietnamese restaurant that was closest to me which was about 45 miles away has closed. I am now going to look for another one, or find one possibly near my family in the Atlanta area. Never did get my Chinese food, just ordered Mongolian Beef and Phoenix and Dragon, the hot and sour soup with probably be just what I need ( have a stopped up nose and it is a hot 20 degrees here right now). She said few people have ordered food to be delivered today, and that she was surprised. I will be sure and give the delivery guy a tip for getting out in the abnormally cold weather for this town. Is the use of the word basil in the name of Thai restaurants a popular thing? I think there is one in Chattanooga called Sweet Basil, have heard it was good but a but pricey. | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/5/2010 4:47:35 PM | Hey guys, there's a Sweet Basil Thai restaurant in Melbourne, Australia as well!
SS, no need to thank me for the recipes. You post so generously and yours are always so yummy and really creative. | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/9/2010 5:59:24 PM | Well Miss FFS, I do thank you  Please add more LOL
Here is another good one...
Cha Bo
Grilled Beef
1 pound of minced beef
1 tablespoon of lemon grass (chopped)
2 teaspoon of red or green chili (finely chopped)
1.5 tablespoon of fish sauce
3 tablespoons of roasted peanuts (grounded)
2 tablespoons of onion or shallot (finely chopped)
1.5 tablespoons of coconut cream
1 teaspoon of curry powder
1 teaspoon of palm sugar
Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually cooked well done. Serve with a sweet chili sauce, white rice and stir-fried broccoli raab.
This is really good, I have had it, but I do not think I have had any Vietnamese food I didn't like, except a couple of pickled vegetables with too much fish sauce and vinegar.
Banh Cuon Smiling Style
Rice Crepes - this is Vietnam's 2nd most popular dish after Pho
1/2 cup rice flour
1/2 cup cornstarch
1/4 cup tapioca flour (see Note)
1/2 teaspoon salt
3 cups water
2 tablespoons plus 2 teaspoons vegetable oil, plus more for brushing
1/2 cup dried tree ear mushroom pieces (oyster work well too, or whatever you can get)
1 pound ground pork
1 medium onion, finely chopped
1/2 tsp fresh cinnamon (not something sitting in cabinet a long time)
1/2 stem fresh lemongrass minced, or 1 tsp lemongrass powder
1 tablespoon Asian fish sauce
Salt and freshly ground pepper
Nuoc Cham Sauce (see in posts above)
GARNISHES
1 large cucumber, peeled and thinly sliced
1/2 cup fried shallots (see Note)
1/2 cup mung bean sprouts (I do not usually use these, but I do use fresh green onion instead)
1 cup cilantro leaves
MAKE THE RICE CRÊPES AND FILLING: In a large bowl, whisk the rice flour with the cornstarch, tapioca flour and salt. Whisk in the water and 2 teaspoons of the oil until blended.
In a small bowl, cover the tree ear mushrooms with hot water and let stand until softened, about 10-25 minutes, depends on mushroom type. Read the bag or use 1 1/2 cups fresh. Drain and chop the mushrooms.
In a small skillet, heat the remaining 2 tablespoons of oil. Add the ground pork and the onion and cook over moderate heat, breaking up the meat with a spatula, until no pink remains, about 4 minutes. Stir in the chopped mushrooms, spices and the fish sauce and season with salt and pepper.
Preheat the oven to 425°.
Oil 4 large baking sheets or foil sheets. Heat an 8-inch nonstick skillet and brush with oil. Whisk the rice-flour batter well. When the oil is hot, pour 2 tablespoons of the batter into the skillet, tilting and shaking the pan to evenly coat the bottom with batter. Cover and cook over moderate heat until the crêpe is firm, about 2 minutes. With a spatula, flip the crêpe and cook for 30 seconds longer. Flip the crêpe out flat onto a prepared baking sheet. Repeat with the remaining batter to make a total of 18 crêpes; don't let the crêpes overlap on the baking sheets or they will stick together.
Spoon about 2 tablespoons of the mushroom filling into the center of each crêpe and fold the ends over to cover the filling and then one side, then fold, then fold (not roll), like a closed end burrito. Cover the crêpes with foil and bake until heated through, about 5 minutes.
Arrange the rice crêpe packets on a platter and spoon the Nuoc Cham Sauce over them. Scatter the cucumber slices, fried shallots, a very few bean sprouts or green onion, and cilantro all over the crêpes and serve.
Make Ahead
The mushroom filling can be refrigerated overnight. The folded crêpes can stand at room temperature, covered, for up to 2 hours before baking.
Notes
Tapioca flour is available at specialty food stores. Jarred Fried shallots are available at Asian markets, but they kind of upset my stomach, so I make them fresh.
BBQ Five-Spice Cornish Hens
4 Cornish game hens (14 ounces -each)
4 Garlic cloves
2 Shallots, or 8 green onions, -white part only
1 1/2 tb Sugar
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Five spice powder
1 1/2 tb Vietnamese fish sauce -(nouc mam)
1 1/2 tb Light soy sauce
1 1/2 tb Dry sherry
Halve the hens through the breast. Flatten with the palm of your hand.
In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate overnight in refrigerator.
Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce (see recipe above).
Fried Rice with Sausage, Shrimp and Crab
1 2/3 cups long-grain white rice
6 dried Chinese mushrooms
2 Chinese sausages
1/4 pound raw shrimp
1/4 cup vegetable oil -- plus 1 tablespoon
1 medium onion
1 tablespoon fish sauce
1/2 pound crab meat
2 eggs
2 large scallions
Asian Mushroom= caps, dried, 1 to 1-1/2 inches in diameter
Chinese Sausage= sweet, mild, cured, pork. About 6" long sold in pairs.
Shrimp size= 21 to 25 shrimp per pound.
Fish Sauce= nam pla. Use Vietnamese or Thai fish sauce.
Crab meat= fresh, frozen, canned. Rinse and sort to discard shell, cartilage.
Day before
- prepare rice. Bring 6 quarts of unsalted water to a boil over high heat in a large, heavy pot. Stirring constantly, slowly pour in the rice in a thin stream. Reduce the heat to moderate and let the rice boil uncovered for about 15 minutes, or until the grains are somewhat tender but are still slightly firm to the bite. Drain the rice in a large sieve, fluffing it with a fork. Transfer rice to a large bowl and set it aside to cool to room temperature. Cover the bowl tightly and refrigerate overnight or for at least 12 hours.
Day of
- Place MUSHROOMS in a small bowl containing 1 1/2 cups hot water. Soak for at least 30 minutes until soft. Remove mushrooms. Discard water. Rinse mushrooms of any remaining grit and cut off and discard any stems. Slice each cap crosswise into 1/2-inch strips.
- Cut ONION in half lengthwise and slice lengthwise into 1/4 inch strips.
- Wash and trim SCALLIONS, keeping most of the green tops. Cut scallions into 1-inch pieces and slice pieces lengthwise into 1/4-inch side strips.
- Shell the SHRIMP. Devein. Chop into 1/4 inch bits and set aside.
- Cut SAUSAGE into 1-1/8 inch slices. Fry the sausages in a wok over moderate heat, stirring constantly for about 2 minutes, or until the slices are delicately browned on both sides and the edges are crisp. Drain on absorbent paper.
- Heat 1/4 cup oil in wok. Drop in the ONIONS and stirring constantly, cook for 2 to 3 minutes, or until they are soft. Regulate heat to prevent browning.
- Add MUSHROOMS, then the chilled rice and stirring constantly with a fork, cook for about 3 minutes, or until the rice ie heated through. - Stir in the FISH SAUCE.
- Push the rice to the edge of the wok to make a well in the center. Pour in the remaining oil and drop the SHRIMP into it. Without stirring rice, cook the shrimp, for about 2 minutes, turning as they become firm and pink.
- Mix the shrimp into the rice and still stirring, cook over moderate heat for 5 minutes. Do not let the rice brown. Stir in the CRAB meat and the SAUSAGE and cook for 2 minutes. Break EGGS, one at a time, stirring well after each addition.
- Mix in the SCALLIONS and taste for seasoning; add salt or more fish sauce if rice seems too bland. Serve the fried rice mounded on a large heated platter or bowl.
Vietnamese Braised Pork in Coconut
2 tablespoons sugar
3 tablespoons cold water
1 can (14 ounces) coconut juice (See Note)
3 tablespoons Vietnamese fish sauce (nuoc mam)
1 1/2 pounds pork shoulder, with some fat, cut into 1-inch cubes
4 shallots, thinly sliced
2 tablespoons chopped fresh ginger
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon bl ack pepper
4 hard-cooked eggs, peeled and cut into wedges
In a clay pot or large saucepan, stir together the sugar and water. Over low heat, cook until it's a golden color, 5 to 10 minutes; watch closely, since as soon as the color begins to change, the sugar mixture can darken very quickly and burn. Remove from heat. Carefully stir in the coconut juice and fish sauce -- there may be a little spattering. Return to very low heat and stir until well blended, scraping up any caramelized pieces stuck to bottom of pan. Stir in the pork. Then stir in the shallots, ginger and five-spice powder.
Simmer, partially covered, until pork is very tender, about 2 hours, stirring from time to time and checking to make sure liquid is not simmering too hard. When done, stir in the pepper. To serve, bring the clay pot to the table and serve from that, or spoon the stew into bowls. Garnish with the wedges of hard-cooked duck or quail egg.
Makes 4 servings.
Note: Do not substitute coconut milk. You can get the juice, as a juice to drink in a poptop can in the international isle.
Serving tip: For a more substantial meal, serve the stew over cooked rice noodles or white rice.
Vit Tiem Mia
Duck With Sugar Cane
1/2 c Shelled peanuts, red skin -removed
1/2 c Chestnuts, either fresh or -dried
1/2 c Ginkgo nuts, canned or fresh
1/2 c Dried lotus seeds
8 Dried Chinese mushrooms
1/2 c Red dates (jujubes)
1 Duck (about 5 pounds)
Salt
1 tb Finely chopped fresh ginger -root
3 Shallots, chopped fine
2 Eighteen-inch pieces of -sugar cane (if unavailable fresh, can get in cans on the International isle or in Asian markets)
Clear water from 1 coconut
1 ts Rock sugar
1 tb Fish sauce
3 Scallions, both green part -and white, cut into 4 -pieces crosswise
Black pepper to taste
Fresh coriander, chopped
Prepare the various nuts, the lotus seeds, dried mushrooms, and red dates as follows: Soak the peanuts in hot water for 30 minutes; drain and set aside. If using dried chestnuts, boil for 20 minutes, drain, and set aside. If using fresh ginkgo nuts, remove the shell and blanch to remove the thin inner skin; set aside.
Soak the Chinese mushrooms in hot water for 20 minutes, then drain, remove the stems and cut into quarters; set aside. Boil the dried lotus seeds for 20 minutes; drain and set aside. Soak the red dates in hot water for 30 minutes. (If they are very dry, boil for 10 minutes.) Drain and set aside.
Rinse and clean the duck. Rub salt over the duck and rinse off; let dry for 10 minutes. Combine the ginger, shallots, and 1 teaspoon salt. Rub the inside of the duck with the mixture. Combine the peanuts, chest- nuts, ginkgo nuts, lotus seeds, and 1 teaspoon salt and stuff the duck. Sew the duck closed with heavy white thread, or else use skewers.
Peel the sugar cane and cut into thin lengthwise strips, the same length as the duck. Place 3 pieces of white kitchen string on a flat surface, long enough to tie the slices of sugar cane around the duck, covering the entire surface. Bring the string around and tie as you would a roast. Turn the duck over and slide the remaining strips under the string, covering the entire duck with the sugar cane.
Pour the coconut water (fresh or can use the juice as in above recipe) into a large pot. Put the duck into the pot and add enough water to completely cover. Add the rock sugar and 1 teaspoon of salt. Bring to a boil and remove the scum continuously for 15 minutes, then turn the heat down, cover, and keep at a lively bubble for 2 hours. Turn the duck every 30 minutes.
After 2 hours, remove the duck from the pot; untie and discard the sugar cane. To the liquid remaining in the pot add the mushrooms, red dates, 1 teaspoon salt, and the fish sauce. Boil, covered, for 15 minutes, then remove the duck to the broth, cover, and simmer for an additional 15 minutes. Remove the duck and add the scallion pieces to the broth.
To serve, break the duck, with the bones, into 8 pieces. Put the pieces in individual bowls and add broth, some of the various nuts that were stuffed into the duck, red dates, and mushrooms. Sprinkle with black pepper and chopped fresh coriander.
Sooooooooo YUMMY!
SS | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 1/9/2010 6:52:24 PM | This is one of the simplest and one of my favorites...
Canh Sa Lach Soan Smiling Style
Watercress Shrimp Soup
~2 shallots
~4 Tablespoons nuoc mam (fish sauce)
~1 teaspoon white pepper
~1 pound large shrimp, peeled and deveined, shells reserved for the broth
~8 cups Vietnamese chicken stock (see #2 in directions)
~2 bunches watercress, chopped into manageable pieces for eating
1. Pound the shallot into a paste, then mix in the nuoc mam and the pepper.
2. Regular chicken stock simmered with a 2" piece of smashed ginger root added to... Stir-fry the shrimp shells in sesame oil, very hot at least 15 minutes with a small grated onion. Simmer for 30-40 minutes then strain well.
3. When ready to serve, reheat the stock to a boil. Add the shrimp and cook for 1 minute. Toss in the watercress, and cook for another minute. Ladle into 4 soup plates and serve immediately.
SS | |
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| Vietnamese Pho Love and other Vietnamese food love
Posted: 7/3/2012 3:34:34 PM | | As soon as I find the noodles, I'm going to make a batch of this... I doubt it will be as good as the restaurants, but certainly worth a go around since I'm a seven hour drive away from the Pho restaurants I've been to... | |
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