Tag Archives: Asian

Vietnamese Beef Pho (broth recipe)


Vietnamese beef pho rice noodle broth #chilli #lime #mint #vietnamese

We are a pho-loving family. I don’t think there is ever a time we would reject one – hottest day of the year maybe, but it rarely gets extreme here in Auckland.

Pho is the best antidote to the coldness of a crisp Autumn night. Squeeze of lime, tears of vietnamese mint, rings of picked onions, fresh beef and slices of firey hot chillis. Pour in a good broth and devour. Yum yum 😋🍲🐂 Good for the body and soul!

Ingredients:

Broth

  • 2 onions, halved
  • 6cm piece of ginger, halved lengthwise
  • 1kg beef shin meat with bones
  • 4 litres of water
  • 1 spices package in mesh stock bag (2 cinnamon stick, 2 tbsp coriander seeds, 1 tbsp fennel seeds, 5 whole star anise, 6 whole cloves)
  • 60ml light soy sauce
  • 60ml fish sauce
  • 1 small chunk of yellow rock sugar

To serve

  • 3 servings of rice noodles (dried or fresh)
  • Cooked beef from the broth (shredded or thinly sliced)
  • 500g skirt or topside beef, shaved thinly
  • big handful of each: mint, coriander, thai basil
  • 2 limes, cut into wedges
  • 2-3 red chilli, sliced
  • 2 big handfuls of fresh bean sprouts
  • Hoisin sauce
  • Sriracha hot sauce

Vietnamese beef pho rice noodle broth #chilli #lime #mint #vietnamese

Directions:

Charing: You can do this step either on the gas stove top or in the oven.

Place cut slices of ginger and onion halves on a wire rack and place on the stove or in the oven. Grill on high until ginger and onions begin to char. Turn over and continue until they sre nicely browned.

Parboil the bones: Bring a large stock pot of water to a boil. Add beef shin and boil for 10 minutes. Drain, wash the blood and muck off the bones and rinse out the pot. Refill pot with 4 litres of hot water and beef shin. Bring back to a boil then lower to a simmer. Using a fine mesh strainer, remove any scum that rises to the top.

Perfecting the broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef and set aside (you can eat the meat later too.) Strain and return broth to the pot – now is the time for tasting and seasoning. If the broth’s flavor isn’t quite there yet, add 1 tablespoon more of fish sauce, large pinch of salt and a small piece of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes just right.

Prepare noodles & meat: Slice your beef as thin as possible – try freezing for 15 minutes prior to slicing. Shred the cooked shin meat and set aside. Arrange all other ingredients on a platter for the table. Cook the noodles as per packet instructions. If they are fresh rice noodles, just blanch it for 1 minute.

Serving: You are ready to serve when your meat and noodles are in bowls and all other ingredients plated. Bring the broth back to a boil. Once boiling, pour hot broth into each bowl, cooking the raw beef slices in the process. Serve straight away. Everyone can style their bowls as they like.

Vietnamese beef pho rice noodle broth #chilli #lime #mint #vietnamese

Hundred flower chicken – 百花鸡 – Chinese New Year prawn cake


image

A hundred young chickens? Or a new species of chicken called ‘hundred flower’ that is being cooked here? Don’t be fooled. I’ll let you in on a secret: There is no chicken in this except the skin and the hero of the dish is prawn actually.
I’m sure if you google this you will find some mythical story behind the birth of this dish, involving some ancient Chinese palace kitchen maid who was forced to create something for the king who has demanded a new dish or else heads will roll. Said maid thought long and hard and came up with such a dish – crispy on the outside and springy on the inside. King loved it and everyone was saved. The End. Anyway they all seem to have similar stories like that.
This isn’t one of those recipes that then passed from the palace kitchen to the general populace, from one generation to another in the family home. At least not to our family home. It was a case of ‘wow that’s an expensive dish! Should we try to make it at home with ingredients on hand?’
My mum went about trying it and it became one of those special dishes we do for special occasions or guests. I’ve simplified it a bit here by removing the crushed cashews – they just burn too easily and I reckon I could save on the calories for dessert instead!

Ingredients:
500g raw prawn cutlets
1 ‘sheet’ of chicken skin from two chicken breasts (tear the skin off a double chicken breast)

Marinade:
2 tsp chicken powder
2 tbsp mirin
1 tsp light soy sauce
1 tsp ground white pepper
1.5 tsp sugar
1 tsp sesame oil
2 tsp cornflour (corn starch)

Drain excess water from prawns and tip them onto a chopping board.
Stand tall, roll your shoulders back and prepare yourself (well your arms at least) for a good workout. Using first 1 knife chop the cutlets small. Best to use a chefy technique where you hold the tip of the knife down with your left hand while moving the blade up and down with your right.

When they have been all chopped, proceed to use two knives to give the prawn meat a good hammering. This is also good for your mind as you channel all your negative energy into moving your arms and mincing the prawns.

image

Scrape the flattened prawn meat into a heap and give it another hammering.

image

Repeat for a few times until you feel calm and all zen-like. I would suggest 4-5 times is enough. If not, you may benefit from some kick boxing classes!!

Put the prawn meat into a bowl and add the marinade in. Give it a few crazy stirs and when your arms are tired, leave it for 10 minutes.

image

Dry the chicken skin and pat a good amount of cornflour on the inside of the skin, covering it all over.

image

Using a large soup spoon, smear the prawn meat onto the chicken skin. Smooth it down and even. Now you have a large pattie.

image

Heat the pan up and add a tiny teaspoon of oil. When it is hot, place the pattie in, skin side down.

image

Pan fry for 1 minute on high and then 2 minutes on medium, till golden. Turn over and fry for another 3 minutes. Watch it to make sure it doesn’t burn.

image

Remove from pan and cool on some kitchen paper. (the edges look a bit dark and it is really just the lighting!)

image

Slice and plate up.
image

Served here with some magic sauce – better known to most children as tomato sauce.
Wish you all a joyful and bountiful year of the Snake! (like what I did with the sauce squiggle?)

image

Ps. If I ever have the guts to apply for a spot in Masterchef, this would be my audition dish!!