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BEEF PHO

Pho is a Vietnamese noodle soup, usually served with beef (Pho bo) or chicken (Pho ga).The soup includes noodles made from rice and is often served with basil, lime, bean sprouts, and peppers that are added to the soup by the consumer.

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Archive for January 2011

Written by Delicious Dishes Vietnam in


BEEF PHO


Phở is a Vietnamese noodle soup, usually served with beef (phở bò) or chicken (phở gà).The soup includes noodles made from rice and is often served with basil, lime, bean sprouts, and peppers that are added to the soup by the consumer.


Serves: 8              Preparation time: 20 mins               Cooking time: about 6 hours
Ingredients:
2.3 kg (5 lbs)       beef bone
450 g (1 lb)          steak
900g (2 lbs)         fresh rice noodles (or 1 lb of dried rice noodles)
4                                                        teaspoons stock granules
200g (7 oz)          bean sprouts
200g (7 oz)          vegetables (Thai basil and saw – leaf herbs)
2                                                        onions, sliced thinly
2                                                        teaspoons chilli sauce
3                                                        limes, quartered each
2                                                        jalapeno pepers, sliced
1                                                        bundle of scallions
2                                                        tablespoons Hoisin sauce
4                            shallots, grilled
1                            ginger root (2 inches), grilled until fragrant and smashed
1                            teaspoon ground pepper
1                            teaspoon salt
6                            star anises (or 2 teaspoons of star anise powder)
5                            cloves
3                            cardamon, bruised
1                            piece of cinnamon bark (3 inches long)
Or a pack of pho – flavoring cubes
Recipe:
1.      Wash beef bones well, add to a pot with boiling water and boil for about 5 minutes, drain off water. Then add another 4 liters of water to the pot, bring to a boil. Lower heat to cooker over low heat for about 4 hours, remove foam on the surface. Add beef, ginger and grilled shallots to the pot with bones, continue cooking for 1.5 hours.
2.      Quickly roast star anises, cloves, cinnamon and cardamon, the cook with 2 cups of water for about 20 minutes. Filter water and add it to the broth (or put in pho – flavoring cubes according to instructions on the package) Continue cooking for about 10 minutes. Take meat out, thinly slice.
3.      Filter broth, bring to a boil. Season with stock granules and a pinch of salt
4.      Quickly scald bean sprouts in boiling water. Put them in a basket. Wash scallions well. Cut the white part of scallions. Scald in boiling water. Mince the green part of scallions
5.      Soak dried rice noodles in water for about 20 minutes, then scald in boiling water (if using fresh one, just need to scald in boiling water). Serve immediately.
Serving: Put bean sprouts and rice noodles in a bowl. Then arrange meat, scalded scallions and onions over. Add boiling broth. Sprinkle with pepper and minced scallions. Serve with lime, chili sauce, Hoisin sauce, chili, saw – leaf herbs and basil
Note: - People can slice sirloin or flank teak thinly, arrange on top and pour hot broth over to make beef rare. That is called “Rare beef pho” (Pho tai)
-         Pho – flavoring cubes can be bought at Asian food stores.




Written by Delicious Dishes Vietnam in


Onion - Pandan leaf - Peanut


1. Onion (củ hành)
Onion is an important spice and a familiar vegetable in Vietnamese kitchens. When cooking vegetarian dishes, people use leeks, instead of onions. There are many kinds of onions: spring (or green) onions, flower onions, shallots, red onions.
2. Pandan leaf (lá dứa)
Panda leaves give dishes not only the natural green colour but also the special aroma. Pandan leaves are used when we make sweet soup, steamed sticky rice, agar – agar… We can also use pandan leaf extract instead of fresh pandan leaves.
3. Peanut (đậu phọng, lạc)
Fresh peanuts or fried peanuts are use commonly in Vietnamese dishes. When making salad, people often mix more pinched fried peanuts to have a nutty flavor. Peanut is used as a  vegetables in meat dished like soup. It is also a favourite raw material when we make sweet dishes such as sweet soup, banana with coconut milk, etc.

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Rice noodle, glass noodles, egg noodles, rice vermicelli


Rice noodle, glass noodles, egg noodles, rice vermicelli (hủ tiếu, miến, mì, bún)
That Vienamese dishes lack noodles is unimaginable. Noodles is a famous dish of Vietnam. It is not only favourite in Vietnam but also in many foreign counties and people taste many different kinds of noodles. Fresh soft rice noodles is available everywhere in Vietnam but in foreign countries, if there isn’t the fresh soft rice noodles, we can use the dried one which needs to be boiled in water for a few minutes. Rice vermicelli, glass noodles, egg noodles are not only used to cook soups but also fried. In this book, you can see many delicious dishes made from these common raw materials. 

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Manioc, cassava - Meat - Magenta plant - Mushroom


1. Manioc, cassava (root) (khoai mì, sắn)
Manioc is planted almost everywhere in Vietnam, especially in the Middle of Vietnam, where the ground is not fertile and often has draught. Boiled manioc dipped in salt with sesame is a simple but favourite dish. Sweet banana soup in which boiled bananas are cooked with manioc, coconut milk, sugar is a wonderful sweet dish. Sharpened manioc is used to make grilled cake, steamed cake or sweet soup. We need to notice that manioc contains a poison, so we should peel them, soak them in the water for one night and drain well before cooking.
2. Meat (thit)
Meat is used in Vietnamese dishes, especially poultry meat, pork and wild animal meat
3. Magenta plant (lá cẩm)
Magenta plant gives a natural violet color, so Vietnamese like to use it to have their dark or light violet color (i.e. agar – agar, glutinous rice steamed with magenta plant). You only need to cook steams and leaves with a little water to have violet color
4. Mushroom (nấm)
There are many kinds of mushrooms used in Vietnamese kitchens: straw mushroom, snow fungus (white free ear fungus, silver fungus), enokitake mushroom, wood ear fungus, etc. Both fresh mushroom and dried mushroom are among the favourites. Fresh mushrooms must be peeled, cleaned and soaked in salt water for 15 minutes before cooking. Dried mushroom must be soaked in warm water until soft and then peeled and drained well

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Lemongrass - Lime, lemon - Lotus


1. Lemongrass (sả)
It is important spice. It has a special flavour that makes the dish more delicious, but, more important, it is also a medicine. Lemongrass is very good to treat gastricism, cold and flu. There ar many dishes, certainly, that must have lemongrass such as curry, fragrant stewed beef… People use bruised lemongrass or minced lemongrass to flavour. If there is no fresh lemongrass, we can use lemongrass powder instead.
2. Lime, lemon (chanh xanh, chanh vàng)
There are many kinds of lemons. Limes and lemons are commonly used in Vietnam. Passion fruit is a kind of lemon which is mainly used to make beverage.
3. Lotus (sen)
Lotus is a useful plant. All organs of lotus can be used in the kitchen. The flowers are used in the kitchens. The flowers are used to garnish. Lotus roots and lotus seeds are use as vegetables to cook soup. Lotus stems are used to make salas. Lotus roots and seeds are used to make jelly or sweet soup. The stamens can be dried and made into tea to treat the flutter heart, insomnia. Lotus leaves are not only used to pack food but also a medicine. In this book, you will see many dishes made form lotus.

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Garlic - Green Peas - Leek


1. Garlic ( toi)
Garlic, shallots, pepper and chillies are important spices in Vietnamese kitchens. Garlic in used to marinate meat and fish, make oil or fat aromatic and prepare sauces. Notice that when cooking Vietnamese vegetarian dishes, people don’t use onions, garlic and Chinese chives.
2. Green peas (đậu Hòa Lan, đậu cô ve)
Green peas are often used to make vegetables. Young fruits are stir – fried or used to cook vegetable soup. Green or dried seeds are used to cook other kinds of soup.
3. Leek (boa rô)
Leek is used as a vegetable but when cooking vegetarian dishes, people use it instead of onions an garlic

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Four - Fried shallots - baby jackfruit



1. Four (bột)
People use many kinds of flour in Vietnam: wheat flour (bột mì), rice flour (bột gạo), sticly rice flour (bột nếp), cornstarch (bột bắp), tapioca starch (bột năng, bột mì tinh) in making the dishes.
2. Fried shallots (hành phi)
People use a lot of fried shallots. Fried shallots are added to the dishes before removing from heat. They make the dishes more aromatic and tasty. Almost all of the salads and soups such as noodle soup, crad soup are tossed with fried shallots. We can buy already – made fried shallots and preserve them for some time.
3.  Gấc fruit/ baby jackfruit (quả gấc)
Gac tree (Momordica cochinchinensis) is planted a lot in Vietnam. Gấc fruit gives us the natural red – orange. Red is considered a symbol of luck. Therefore, in the New year festival, people often cook steamed sticky rice with Gấc fruit to worship the ancestors and treat guests, especially in the North of Vietnam. Steamed sticky rice with gac fruit is also a cheap and delicious breakfast dish. Gấc fruit is very rich in Vitamin A, so people make medicine from Gấc fruit (vien gac)  

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Fermented shrimp paste - Fish - Fish sauce


1.      Fermented shrimp paste ( mắm tôm )
Not everyone can stand the shrimp paste smell, but we can’t deny that shrimp paste is a spice and an important sauce. In the North of Vietnam, soft rice noodles eaten with fried tofu, shrimp paste and elsholtzia are among the favourite
2.       Fish ( cá )
Because Vietnam has long seashores and a thick system of rivers and streams, there are a lot of fish, both salt – water fish and fresh – water fish and aquatic products is increasing, fish is rather cheap. In Vietnam, we can buy fresh fish (still alive) everywhere. The dishes made from fish are diverse
3.       Fish sauce ( nước mắm )
Fish sauce is an important raw material in Vietnamese dishes. People use fish sauce to marinate, flavour the dishes and mix to make many other sauces with different tastes (fish sauce with garlic and chilli, fish sauce with ginger, fish sauce with tamarind, etc).  Because fish sauce has a special smell and a few Europeans and Americans can’t taste it, odorless fish sauce has been manufactured. Fish sauce is sold in all Asian food stores.

Written by Delicious Dishes Vietnam in


Drill - Dried shrimp - Egg


1.      Dill ( thì là )
Dill has the aroma that can cover the smell of fish. Therefore, people usually use it to cook fish dishes such as fish soup, fried fish, fried squid, etc. Dill is often put in dishes before removing dishes from heat to keep its special flavour.
2.      Dried shrimps ( tôm khô )
Although in Vietnam it is easy to buy fresh shrimps, dried shrimps are also among the favourites. Dried shrimps are used to cook with soup, fry with rice, stir – fry with vegetable. In Tet holiday, drinking beer with dried shrimps and pickled leeks soaked in vinegar is men’s joy. In Vietnamese kitchens, there is usually a small amount of dried shrimps.
3.       Egg ( trứng )
      Eggs are used commonly in Vietnamese kitchens such as quail eggs, chicken eggs, duck eggs or            salted duck eggs. Notice that salted duck eggs are very salty.

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Coconut - Coriander/Tilantro - Curcuma/Turmeric


1.      Coconut ( dừa )
Coconut is planted everywhere in Vietnam. Hence, it is very cheap and can be bough everywhere. Vietnamese use a lot of coconuts to make dishes, both sweet and meat. If there isn’t fresh coconut to remove the flesh to squeeze, we can use the canned coconut water (juice) is also used to make caramel or to cook many dishes. The coconut heart makes our salad tasty. We can also use the heart of palm instead of coconut heart. It is available at food stores, fresh or canned
2.      Coriander/ cilantro ( ngô )
Coriander is a spicy vegetable used a lot in Vietnamese dishes. Coriander increases flavour and garnishes dishes. If there isn’t any coriander, we can use parsley to garnish dishes. If flavouring notice that their tastes are different.
3.      Curcuma/  turmeric ( nghệ )
Curcuma is used to marinate meat and fish. People also use curcuma to have a natural yellow colour and make too more delicious, e.g. fried pancakes and stewed fish.

Written by Delicious Dishes Vietnam in


Bean sprouts - Caramel - Chillies - chives


1.      Bean sprouts ( giá )
Bean sprouts are nutritious vegetable. Bean sprouts are used in mnay dishes such as  Vietnamese noodles, streamed rice – flour rolls, fried pudding, etc. Bean sprouts are made from green beans or soya beans.
2.      Caramel ( nước màu, nước hàng)
Caramel gives stewed dishes the red brown colour. This is an indispensable raw material in Vietnamese kitchens. Caramel can be made easily and preserved for some time
3.       Chillies ( ớt )
Fresh chili is used to make seasoning and garnish the dishes. Besides, we can use dried chillies and chilli powder when cooking
4.       Chinese chives (hẹ), chives ( hành hoa )
Chinese chives and chives are not only a spice but also a cough treatment medicine. People use chives, Chinese chives and chives flowers as vegetables

Written by Delicious Dishes Vietnam in


Bean


 
Bean (đậu, đỗ )
In Vietnam, people use many kinds of beans to cook both meat dishes and sweet dishes. Green peas and string beans are often used in stir – fried or boiled dishes. Other kinds of beans are also very popular
-         Red adzuki beans (dau do): they are rich in Vitamin B1, often used to cook sweet soup, streamed sticky rice or soup
-         Back – eyed peas (dau trang): Back eyed peas make our soups taste delicious. Sweet black – eyed pea soup is a familiar sweet dish in Vietnam.
-         Soy (a) beans (dau nanh, do tuong): Soy beans are used very much because of their nourishment. Soy beans are rich in proteins and vitamins. Therefore, soy beans can replace meat and fish, especially in cooking vegetarian dishes. From soy beans, people can make soy bean milk, soy(a) sauce, many kinds of tofu and bean sprouts ( soybean sprouts)

Written by Delicious Dishes Vietnam in


Banana


Banana ( chuối)
Banana is planted everywhere in Vietnam and has many kinds. Banana is used diversely in making Vietnamese dishes. There are many dishes made from banana because it is planted very much, cheap, easy to make and delicious. The names of kind of banana are also different. The banana which is small, very sweet, often eaten fresh or dried is the baby bananna (or lady finger – chuoi cau). The dwarf banana (chuoi nau, chuoi su) is often used to make sweet dishes such as sweet banana soup, banana stir – fried with coconut milk. Cavendish banana (chuoi gia) is often eaten fresh. Banana with seeds (chuoi hot, chuoi chat) is not only a vegetable but also used to make medicine. Banana blossoms are used to make mixed salad. Banana leaves are used to pack many kinds of cakes (e.g. square glutinous rice cakes, glutinous rice cakes) or grill fish.

Written by Delicious Dishes Vietnam in


Bamboo shoots


Bamboo shoots (măng)
Baboo shoots are very popular in Vietnamese cuisine. They are always available to make many delicious dishes. When using fresh bamboo sprouts, we have to remove the outside hard crusts, then boil them for 20 minutes until they are no longer bitter and ready to be made. If we use dried bamboo shoots, we must soak them for one night, and then boil them for 15 minutes, change the water and boil twice more, 15 minutes once to remove the bitter flavour, make them crispy and shorten the cooking time.

Written by Delicious Dishes Vietnam in


Aubergine, Eggplant


Aubergine, Eggplant ( cà tím, cà trắng)
There are many kinds of aubergine/ eggplants in Vietnam. A round and small aubergine that look like a lemon (called cà pháo) is usually soaked in salt water fo a few days and eaten with shrimp paste. A big aubergine (aubrietia or large round eggplant - cà tím) and a large round eggplant (cà bát) are often grilled or stir – fried. There are many vegetarian dishes in Vietnam which have aubergine/ eggplant as a raw material

Written by Delicious Dishes Vietnam in


Ananas - Annatto- Artichoke


1.      Ananas (khóm, thơm, dứa)
Ananas is planted and used very much in Vietnam. “Khóm” is a small, sweet, yellow fruit which is often used to cook with sour fish soup or stir – fry. “Thơm, dứa” is a big ananas, often sold in cans. In Vietnam, canned ananases are often used to make beverage, cocktails.
2.      Annatto (hạt điều)
Annatto is used very much in Vietnamese kitchens. It gives the food a naturally red – orange colour. We can use either annatto or annatto powder. The seeds are usually fried in 2 teaspoons of oil to extract the colour. We use the extracted liquid as a colour agent whilet marinating food and discard the seeds
3.      Artichoke (ác – ti – sô)
Artichoke is not only a vegetable but also a medicament. It is used to treat diseases connected with liver, nephritis, arthritis. Because artichoke is both a dish and a medicament, it has a popular appeal in Vietnamese kitchens. Artichoke stewed with bone will give us nutritious and delicious soup. Dried artichoke is used to make drinks like tea. When making, we need to cut off the outside hard leaves, cut in half and remove the stament.