Posts Tagged ‘noodles’

* Bun Bo Hue

Posted on December 27th, 2014 by Linda. Filed under Beef, Boil, Cooking Method, Course, Entree, Mung beans, Street Foods, Vietnamese.


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Two oxtails  and a set full set pork ribs later, we get this amazing lemongrass scented beef broth for Bun Bo Hue. More popular in central Vietnam, it is spicy and flavorful.  Add a pinch of cayenne if you need to get a spicy kick!

Beef stock:
3 lbs oxtail, cut into pieces
2 lbs pork ribs, cut into pieces
4 quarts water
8 stalks lemongrass, white parts only

2 (3-inch) pieces ginger, skin on
2 small yellow onions, skin on, root removed
1 lb beef brisket
¼ cup fish sauce

Spice paste:
2 teaspoons red pepper flakes, ground or 3 fresno
1 teaspoon annatto, ground
2 pieces lemongrass, white parts only, finely sliced
3 shallots, sliced thinly
1 clove garlic, minced
1 Tablespoon shrimp paste (Vietnamese pink grey)
1 tablespoon sugar, preferably rock sugar
1 Tablespoon kosher salt

Garnish:
1/2 yellow onion, sliced paper-thin
1/4 head red cabbage
2 cups mung bean sprouts
16 sprigs Asian basil
6 sprigs perilla
2 limes, cut into thin wedges

3 lbs fresh thick rice vermicelli

To make the beef stock:
Blanch bones in boiling water.  Rinse bones, and pot.  Measure water into the pot, add rinsed bones, lemongrass and bring to boil.  Char the onion and ginger pieces over an open flame. Peel and discard the blackened skins of the ginger and onions, then rinse, cut into 2 and add to the stock.  Simmer for at least 2 hours, skimming scum as needed.   Add the brisket, and simmer for 45 minutes.  Remove brisket, and test for doneness.  Chill brisket.  Continue to simmer broth while making spice paste.  Strain before adding spice paste.

Preparing the spice paste for the soup
Grind together red pepper flakes and annatto and set aside.   Place remaining spice paste ingredients in a food processor until smooth.  Set aside.  Heat oil in a large heavy pot over low heat and add the ground chili and annatto. Cook, stirring constantly, until oil is red, about 20 seconds.  Add remaining spice paste ingredients and saute till fragrant about minutes.     Transfer spice ingredients to the strained beef stock and simmer for another 30 minutes.  Strain broth before serving.  Taste for seasoning,  Add more fish sauce or a pinch or two of cayenne if needed.

To make the garnish and toppings:
Slice the onion paper thin.  Soak in cold water for 30 minutes, drained and pat dry. Slice cabbage paper thin.  Place with bean sprouts, basil, perilla, and lime wedges on a central plate.

Slice brisket paper thin against the grain.

Blanched fresh noodles.

To serve, place the cooked noodles in bowls.  Place a few slices of the beef on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. Garnish with onions and beef.  Serve immediately with the platter of sprouts, cabbage, basil and perilla.

Serves: 6

 

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* Pho Ga

Posted on December 27th, 2014 by Linda. Filed under Boil, Chicken, Cooking Method, Course, Deep Fry, Entree, Vietnamese.


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I have taught this class several times now but didn’t realized I never published the recipe on the blog.  We made chicken pho again this afternoon but I didn;t take a picture.  So this picture above is close, sans the spinach.  I personally prefer chicken pho over the the more popluar beef pho.

Chicken stock:
2.5 lbs chicken carcass (backs, necks, bones, feet)
3.25 quarts water

Chicken:
1 small chicken, about 3 lbs
1 Tablespoon kosher salt

Soup:
3 quarts chicken stock
Water to cover
1 (3-inch) ginger, skin on
1 yellow onion, skin on, root removed
3 stalks green onions, cut into 4 inch pieces
2 Tablespoons kosher salt
2+ Tablespoons fish sauce
1 teaspoon sugar, preferably rock sugar

 

Garnish:
½ cup green onions, chopped
½ cup cilantro, chopped
3 cups mung bean sprouts
16 sprigs Asian basil
1 serrano or jalapeno chili, cut into thin rings
2 lime, cut into thin wedges

1 lb dried 1/16-inch-wide rice sticks, soaked

Topping
3 shallots, sliced finely lengthwise
1/2 cup rice bran oil

To make the chicken stock:
Blanch bones in boiling water.  Rinse bones, and pot.  Measure water into the pot, add rinsed bones, and bring to boil.  Simmer for 2 hours, skimming scum as needed.  Strain stock.  Skim off fat.  Optional: Cool and chill overnight .  The next day, remove fat solids on top.

To make the broth:
Bring the chicken stock and water to a boil in a stockpot only large enough to fit a chicken snugly.   Char the onion and ginger pieces over an open flame. Peel and discard the blackened skins of the ginger and onions, then rinse, cut into 2 and add to the broth.  Add green onions.  Simmer for 15 minutes.   Lastly add fish sauce, salt and sugar.  Taste, and add more if needed.  The broth should be quite salty as it will be balanced by the noodles.

Next, dunk in the whole chicken making sure the whole bird is fully submerged and bring to a boil again.  If broth doesn’t cover the chicken, add additional water.  When it comes to a boil, cover, turn heat down and simmer 10 mins. Turn off heat and leave chicken for 20 mins in the covered pot.   Test to ensure chicken has reached 165F.

Remove scum that forms on top with a slotted spoon. Remove chicken, and plunge chicken into a cold water bath.  Drain.  Let chicken sit for 20 minutes before removing the meat (skin optional).  Either shred the meat or cut the meat into ½ inch thick slices.   Discard bones.  In the meantime, strain the broth, discard the solids and bring the chicken broth back to a boil.  If you had added more water to cover the chicken, then simmer longer to reduce the broth enough to make 12 cups.

To make the garnish and toppings:
Chop green onions and cilantro and mix together.  Set aside.  Place bean sprouts, basil, chilies and lime wedges on a central plate.

Make the crispy shallot.  Place shallot in cold oil and start to heat on medium.  When shallots are nicely bubbling, bring heat to medium high till light golden brown.  Remove from heat immediately.  Separate the crisp shallot from oil.

To make the noodles:
Soak the rice noodles in cold water for at least 20 minutes.  Bring a large pot of salted water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 4 minutes. Drain immediately.  Use immediately.

To serve, place t cooked noodles in bowls.  Place a small handful of shredded chicken on the noodles. When the broth comes to a rolling boil; ladle about 2 cups into each bowl. Garnish with green onions and cilantro mix. Serve immediately with the platter of sprouts, jalapeno and basil.  Top with crispy shallots and finish with shallot oil.

 

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* Mee Siam

Posted on February 16th, 2014 by Linda. Filed under Cooking Method, Course, Cuisine, Entree, Ingredients, Malaysian, Rice vermicelli, Singaporean, Stir Fry.


Another satisfying noodle dish from Malaysia. Originating from the northern states, closer to the Thai border.  Spicy, tangy and full of shrimp flavors. The Malaysian version is a dry noodle, unlike the Singaporean ones.

Chef’s tip: You can make a whole jar of the spice paste (reserve it when it finish the first saute) and just scoop them out whenever you need to make the dish.

10 oz rice vermicelli (soak until soft then boil for 2 minutes)
3 cups water for stock
16 oz shrimp, shelled, save shells and heads for stock
12 oz firm tofu, slice thin

Spice Paste:
8 dried chilies, deseeded, reconstituted
6 shallots
3 cloves garlic
2 tablespoons dried shrimp (soaked, drained)
2 Tablespoons belachan

1/4 cup tamarind juice
1 Tablespoon sugar
1 Tablespoon kosher salt
1 cup stock

Sauce:
1 Tablespoon oil
2 cloves garlic, minced
2 Tablespoons fermented bean paste
1 1/2 cups stock

2 cups bean sprouts
8 oz Chinese chives
3 hardboiled eggs
1 cup cilantro leaves
2 limes – cut into 8 wedges

Soak rice vermicelli in hot boiling water for about 15 mins, until soft. Run cold water through it to prevent sticking.  Drain.  Set aside.  Make a stock with the shrimp shells and heads.  Strain and set aside.

In  a food processor, blend chilies, shallots, garlic, dried shrimp, and belachan together.  In a saute pan/wok, add oil, fry the spice paste till fragrant.  Add tamarind, salt and sugar.  Add stock.  Fry till frarant.  Remove half the spice paste.  Add shrimp and stir fry till it is cooked, about 2 minutes.  Toss in tofu and stir to coat.  Remove and set aside gravy.

Next, add some oil onto the wok, add chopped garlic and fermented bean paste and fry till fragrant, then return the reserved spice paste into the wok. Add more stock.  Then add the rice vermicelli and toss to combine.  Fold in bean sprouts and chives.  Transfer to serving bowl, then ladle on the gravy with shrimp and tofu, and garnish with eggs, cilantro and lime.

Serves: 8

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