It's nine o'clock on a Saturday...

Today we are fixing Pho, a progressively popular Vietnamese dish. STOP! Do not get discouraged by the length of instructions and ingredients. There are many variations of this dish. The time and effort is entirely worth it (also flexible), the flavors are not like anything I can describe.  After many experiments this is hands down my favorite version.

Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles, fresh herbs, bold spices and meat. It is a popular street food in Vietnam Pho is primarily served with either beef or chicken. Pho originated in the early 20th century in northern Vietnam, apparently southeast of Hanoi in Nam Dịnh province, then a substantial textile market. According to villagers, pho was eaten in Van Cu long before the French colonial period when it was popularized. Pho was originally sold at dawn and dusk by roaming street vendors, who shouldered mobile kitchens on carrying poles. From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho.

There are two main elements to this dish the broth, and the garnishes. I recommend taking your time with the broth it is most definitely the key to this savory soup. The broth for beef pho is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices. For a more intense flavor, the bones may still have beef on them. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use stick or powder), lemongrass, star anise, ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. The broth takes several hours to make. Vietnamese dishes are meals typically served with lots of greens, herbs, vegetables, and various other accompaniments. The dish is garnished with ingredients such as green onions, white onions, Thai basil, fresh Thai chili peppers, lemon or lime wedges, bean sprouts, and cilantro.

So…now that we have covered some basic history I will give you a brief rundown of my version. After trying a few different proteins, I must say that beef is my top pick here (I know!! You do not hear me say this often). I have the luxury of having a huge Asian market near me; fortunately these ingredients are readily available. Thai basil is gaining popularity, but it is also very easy to grow in an herb garden. Thai chilies (these are HOT) may be replaced with any hot pepper. If you are unable to find fresh lemongrass, lemongrass paste may be substituted. With pho you have the opportunity to create a broth that caters to your taste buds. I look forward to hearing your favorite combinations.  

Beef Pho

2 onions, halved

4" nub of ginger, halved lengthwise

5-6 lbs of good beef bones, preferably leg and knuckle (ask your butcher for these)

1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]

6 quarts of water

1 bundle of spices (1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in cheesecloth)

1 1/2 tablespoons kosher salt

1/4 cup fish sauce

1 tablespoon sugar

2 lbs rice noodles (dried or fresh)

cooked beef from the broth

1/2 lb flank, London broil, sirloin or eye of round, sliced as thin as possible.

1 C hearty mushrooms

2 C bok choy (or a cabbage would work)

Green peppers (optional)

big handful of each: mint, cilantro, basil

2 limes, cut into wedges

2-3 Thai chili, sliced

2 big handfuls of bean sprouts

Sriracha hot sauce

Directions:

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle, remove any fat and debris that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and about a teaspoon of sugar. Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible. Cut or shred the cooked meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions.

Ladling: Bring your broth back to a boil. Add mushrooms, bok choy, and green peppers. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle along with veggies into each bowl. The hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

Until tomorrow…Peace.

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It's a living thing, what a terrible thing to lose...

One of my first blog posts was the traditional banh mi sandwich. I have revisited this delight today in a different form. Actually, banh mi is a Vietnamese term for all kinds of bread. Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single serving baguette; therefore the term banh mi is synonymous with this type of bread. The banh mi is usually more airy than its western counterpart, so as a result, has a thinner crust. In the western hemisphere, especially in areas with substantial Vietnamese expatriate communities, the term is used to refer to a type of meat-filled sandwich on banh mi bread, found in Vietnamese bakeries. Typical fillings include steamed, pan-roasted or oven-roasted seasoned pork belly, Vietnamese sausage, grilled pork, grilled pork patties, spreadable pork liver pate, grilled chicken, soft pork meatballs in tomato sauce. Accompanying vegetables typically include fresh cucumber slices, generous amounts of cilantro, and pickled carrots and daikon in shredded form. Common condiments include spicy chili sauce, sliced chilis, and mayonnaise. I wanted to take all these intense flavors and make a cool refreshing summer sandwich, so I set out to recreate all this goodness in a chicken salad banh mi. It in fact turned out just as delicious as the original. You can cater the heat to your liking, but this is supposed to be a spicy sandwich. This salad keeps nicely in the fridge for a few days. If you have extra pickled veggies they are good on just about anything or simply on their own. This would serve as an ideal summer evening dinner.  

Chicken Salad Banh Mi Sandwiches

Ingredients

1 teaspoon sriracha sauce (or more if you like)

1/2 cup mayonnaise

2 tablespoons sour cream

1 tablespoon lime juice

1 teaspoon soy sauce

2 teaspoon grated fresh ginger

1 garlic clove, minced

1/2 teaspoon salt

4 cups chopped chicken breast

3/4 to 1 cup pickled carrots and radishes (recipe follows)

1/2 cucumber, seeded and diced (slice the second half for sandwiches)

1 green onion, finely sliced

1/4 cup + 2 tablespoons (for sandwich topping) finely chopped fresh cilantro

1 tablespoon finely chopped fresh mint

1 jalapeno, diced (remove ribs and seeds for less heat)

baguettes

Instructions

In a small bowl, whisk together the Sriracha sauce, mayonnaise, light sour cream, soy sauce, and lime juice. Whisk in the ginger, garlic and salt - set aside.

In a large bowl, combine remaining ingredients (minus pickled veggies).

Pour dressing over the salad and stir until evenly mixed.

Refrigerate for 30 minutes before serving to allow flavors to blend.

Place salad on bread with sliced cucumbers, pickled veggies and cilantro.

Pickled Veggies

3/4 cup shredded carrots

3/4 cup shredded radishes

3/4 cup water

1/4 cup rice vinegar

2 tablespoons sugar

2 teaspoons salt

Instructions

In a small saucepan, combine water, vinegar, sugar and salt.

Heat and stir until combined.

Remove from heat and allow to cool completely before pouring over veggies.

Let them pickle overnight or longer for best results.

Until tomorrow…Peace.

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Where it all ends I can't fathom, my friends. If I knew, I might toss out my anchor...

Today I have a Thai inspired flatbread with a delicious peanut sauce as the base. The flatbread I used is the recipe that I have utilized in many previous posts, the only change is I did not add any herbs to the dough. I grilled the flatbread but baked it with the sauce and toppings, but you could certainly grill the entire dish. Also, if you wanted a shortcut as far as the bread making I believe you could use store bought Naan bread (Indian flatbread). The toppings are simple: chicken, red bell pepper, Serrano pepper (you can omit this if intimidated by heat),carrots, and a garnish of cilantro. The true flavor comes from the peanut sauce comprised of peanut butter, soy sauce, chili flakes, rice wine vinegar, and brown sugar to name a few. The peanut sauce is actually delicious on chicken breasts, vegetables, or even sandwiches. This is an excellent flatbread to entertain with as it slightly out of the ordinary.  

Ingredients

The peanut sauce:

1 tbsp sesame oil

1/4 cup peanut butter

3 tbsp soy sauce 

1 1/2 tsp water

2 1/4 tsp rice wine vinegar

1 1/2 tsp canola oil

1 1/2 tsp packed brown sugar

1 1/2 tsp minced fresh ginger

1/4 tsp chili garlic sauce or red chile flakes

The flatbread:

4 pieces flatbread (recipe can be found by clicking on "Bread" on the right hand side of my blog)

2 cooked boneless, skinless chicken breasts, cut into bite-sized pieces

1 red bell pepper, cut into thin strips

1 large carrot, peeled & cut into matchsticks

1/2 cup grated mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup minced cilantro

Instructions

Preheat the oven to 425 degrees F. 

The peanut sauce:

In a blender, combine sesame oil, peanut butter, soy sauce, water, rice vinegar, canola oil, brown sugar, ginger and chili garlic sauce. Blend until smooth.

The flatbread:

Lay 2 pieces of flatbread on a flatbread on a baking sheet.

Spread 2 tablespoons of peanut sauce on each piece of flatbread.

Divide half of the chicken, red bell pepper, Serrano, carrots, mozzarella cheese and Parmesan cheese evenly between the 2 pieces of flatbread.

Place the baking sheet in the oven.

Bake until the cheese is melted and the flatbread is golden brown, 7 to 8 minutes.

Transfer the flatbreads to a cutting board and let rest for 5 minutes before slicing.

Repeat with the remaining ingredients.

Slice the flatbreads and garnish with minced cilantro. Serve.

Until tomorrow...Peace.

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Emancipate yourselves from mental slavery. None but ourselves can free our minds...

I am forever trying to jazz up a plain boneless skinless chicken breast. I cherish them because they are a nice lean source of protein, but so often they come across as dry and boring. I have today, a very simple grilled chicken sandwich, with the highlight being grilled pineapple. I think grilled fruit on a sandwich is perfect for a summer cookout. I marinated the chicken in pineapple juice, soy sauce, brown sugar, and Dijon mustard. It is an excellent marinade considering you achieve a salty flavor through the soy, sweetness from the sugar and pineapple juice, in addition to a clever bite from the Dijon. I also mixed mayo with a little Sriracha as the base spread for the sandwich. A sharp dill pickle is a pleasant accompaniment along with grilled potato wedges. I encourage you to add this recipe to your summer rotation for grilled chicken.  

Ingredients

1 large boneless, skinless chicken breast

1 small can of pineapple rings, 4 slices

1 Tbsp soy sauce

1 Tbsp brown sugar

1 Tbsp Dijon mustard
3 T mayonnaise
1 T Sriracha

2 hamburger buns or Kaiser rolls

2 slices of Swiss cheese

Pound out the chicken breast and cut into two pieces.  Combine the juice from the pineapple can, soy sauce, brown sugar, and mustard. Marinate the chicken for 4 hours or overnight in the juice mixture. I preferred the overnight marinade best. Grill the chicken for 15 minutes, flipping once halfway through. Add the cheese to the chicken when there is 3 minutes remaining. At this time I also placed the buns face down on the grill. While the chicken is grilling, add the pineapple rings halfway through, turning once. Combine mayo and Sriracha, spread on the grilled buns. Place chicken and pineapple, enjoy!

** This makes 2 good sized sandwiches, but may easily be adjusted for more. If you are making 4 or more sandwiches, I would use fresh pineapple if it looks good, and then just get a can of pineapple juice for the marinade. 

Until tomorrow...Peace.

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One minute I held the key...

 I have been craving  Asian dumplings. I looked in my refrigerator the other day and noticed an abundance of mushrooms, and then later that day I was speaking to a vegan friend and he told me of this wonderful broth he had made. After a little research on dumpling soup, mushroom dumpling Asian soup was born. My version is not totally vegan, but if you wanted it to be just use vegan butter and omit the fish sauce. This was a surprise, but a delightful one. It was filling without being overly heavy. It is important to use a hearty mushroom to create a firm texture. This soup served with spring rolls would be wonderful for lunch entertainment.   

for the wontons

4 cups mushrooms diced (I used a mixture of portabella, shitake, oyster)

2 T butter

wonton wrappers

for the broth 

small piece of ginger, about the size of your thumb, cut into thin, matchstick-sized pieces

5-6 cloves of garlic, sliced

4-6 cups of stock (chicken or veggie, but I made stock from the mushroom stems and I would recommend this)

4-6 lemongrass stalks, hearts removed and chopped

2 t fish sauce 

2 T soy sauce

1 T sugar

chopped green onions, for serving 

To make the wonton filling, saute the mushroom caps in the butter for a few minutes over medium heat. Place the mushrooms over a strainer and press on it to drain most of the moisture out.

To make the broth, start by gently sauteing the ginger, garlic and lemongrass hearts in a bit of oil in a medium-sized sauce pan for about 5 minutes over medium-low heat. Add in the stock, hollow lemongrass husks, fish sauce, soy sauce and sugar. Stir well and allow to simmer over the lowest heat possible for 10 to 15 minutes. Remove and discard the lemongrass husks and increase the heat to medium. Once it is at a very low boil, drop in the wonton dumplings, making sure not to overcrowd the saucepan with them. If the boil increases at all, dial down the heat a bit to ensure the boil stays consistent. After three to four minutes, remove the dumplings and place them in serving bowls. Repeat the process until the dumplings have been prepared, then ladle the hot soup over them.

Sprinkle with the green onion and serve immediately.

Until tomorrow...Peace.

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Pennies and dimes for a kiss...

Summer has arrived in Florida, it has been in the mid nineties. Therefore, I have been attempting to create flavorful different salad options that serve as a meal. The salad I am bringing to you today is Asian inspired with an intense ginger dressing. Hot summer days and balmy evenings are a great excuse for a picnic, as well. This Chinese Chicken Salad packs up perfectly. Toss the shredded chicken meat with half of the dressing. Pack the greens and carrot ribbons separately from the chicken. Pour the toasted sesame seeds into a small container and pack the won tons chips in another. Put everything into a cooler, with a bottle of lemonade, grab your picnic gear, pack a blanket, and head out with the one you love.

Happy Summer.

4 tablespoons sesame oil

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

zest from 1 lime

3 tablespoons ginger simple syrup (simply boil sugar water and fresh grated ginger)

1 teaspoon hot chili oil

1/8 cup sesame seeds

1/2 lb baby boy choy, cut in half

4 green onions, thinly sliced

1/2 English cucumber, thinly sliced

1 large carrot, scrubbed clean

5 cups mixed baby greens,washed and dried

3 cups shredded poached chicken

12 won ton wrappers, cut in half

1/4 cup canola oil

In a small jar combine the first 7 ingredients, put a lid on top, and shake like crazy. Set aside. In a medium frying pan, over medium heat, lightly toast the sesame seeds until golden; about 2 minutes. Pour into a small bowl and set aside. In the same frying pan add the canola oil and gently heat. Adding a single layer of won ton wrappers, cook, turning once, until golden brown. Approximately 30 seconds to 1 minute per side. Transfer to a paper towel, and repeat the process. Once finished frying the won tons, set them aside until later.

Bring a large pot of water to a boil. Add a tablespoon of salt. Have a large bowl of ice water near by. Add the bok choy, and cook for 1 1/2 minutes. Immediately drain into a colander and then plunge the bok choy into the icy water. 

In a large salad bowl add the greens, onions, cucumber slices and poached chicken. Using a vegetable peeler cut the carrot into ribbons. Add to the salad bowl. Sprinkle the toasted sesame seeds over the top. Crunch half of the won ton chips over the salad. Lightly drizzle with half of the dressing, and toss. Drizzle the remaining dressing over the top. Serve. Eat.

Until tomorrow...Peace.

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Your hair's on fire, you must have lost your wits...

Asian noodles, invariably bundled with fresh dazzling flavors. By assembling this dish at home it grants me  the ability to determine the sodium and discern what is in the sauce. These noodles have a tendency to be copious when eaten at a restaurant. I have generated a sauce that is flooded with flavor, but does not mask the exquisitely crisp vegetables. The peanuts and a splash of lime on top transfer life to the plate. Feel free to substitute the chicken with shrimp, pork, or make this a vegetarian dish. These noodles are delicious at room temperature. I encourage you to suspend your standard pasta night and uncover the essence of Asian pasta, I am confident disappointment is not in your future.  

Thai Fried Noodles with Chicken

1 lb rice noodles

2 chicken breasts cubed

2 C baby bella mushrooms sliced

1 red bell pepper thinly sliced

1 jalapeno thinly sliced

1 C shredded carrots

3 garlic cloves

1 inch fresh ginger grated

4 green onions diced

1 C bean sprouts

1/4 C fresh cilantro diced

2 limes (1 cut into wedges)

1/4 C chopped peanuts

Marinade for chicken

1/2 C vegetable oil

1/4 C teriyaki

2 T agave

1/2 inch ginger grated

2 garlic cloves diced

 

 

Noodle Sauce

2 C chicken stock

1/4 C soy sauce

1 T sriracha (you may add more if you want to turn up the heat)

2 T agave

1/4 C sweet chili sauce

 

Combine all ingredients for marinade, place diced chicken in liquid for 1 hour. Cook chicken over medium heat, and set aside.

 

 

Place noodles in hot water and allow to soak for 30 minutes. While noodles are soaking saute veggies in a little oil. Add garlic, ginger, and juice of 1 lime. Remove from heat and transfer to a bowl. Mix up noodle sauce.

 

Once the noodles are done soaking, drain and rinse them. Place them in a wok over medium/high heat with the sauce. Add in veggies, chicken, green onions, and bean sprouts. Cook for 4-5 minutes, until liquid is absorbed and noodles are tender.

 

 

Plate and top with cilantro, peanuts, and a lime wedge.

Until tomorrow...Peace.

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Smile, it's worth it...

I certainly appreciate the grain quinoa. The South American grain presents many nutritional benefits without creating the feel as if I have just consumed a large amount of starch. I determined to make a stir fry using quinoa tonight contrary to rice. I was delighted with the outcome. It was a delicate, palatable and gratifying dish. I accompanied the stir fry with baked spring rolls. I attempt to avoid deep frying when possible. The baked rolls became crispy, flaky and were full of vegetables. The stir fry could be prepared in advance and served hot or at room temperature.  

After three days without reading, talk becomes flavorless.

-Chinese Proverb

 

Spring Rolls

 

1 C ground pork

1 C shredded cabbage

1/2 C shredded carrots

1/2 C shredded onions

1/2 C chopped mushrooms

1 T fresh ginger

1 T soy sauce

1 T sweet chili sauce

2 T olive oil

salt and pepper

1 egg

1 t cornstarch

sesame seeds

 

Preheat oven to 400. Saute ground pork until fully cooked. Add it to all other ingredients and toss. Place a couple tablespoons of mixture in an egg roll wrapper, roll. Seal each roll with a mixture of water and cornstarch, by using your finger to seal. Repeat until mixture is gone. The recipe makes about 12 rolls. Whisk together 1 tablespoon of olive oil and the egg. Brush each roll with the egg wash, sprinkle with sesame seeds and bake for 20 minutes or until golden and crispy. Serve with chili sauce or hot mustard.

Any extra spring rolls freeze well. These can also be easily made vegetarian by omitting the pork.

Red Quinoa Chicken Stir Fry

1 C red quinoa, rinsed
3 T olive oil
1 small carrot, cut into 1-inch lengths, julienned
1 medium red bell pepper, cut into 1-inch lengths, julienned
2 T grated ginger root
1 clove garlic minced
1/4 t mild red pepper flakes
2 C mixed vegetables (broccoli, snow peas, asparagus, etc.)
1/4 t fresh black pepper
2 large eggs, beaten
2 chicken breasts, chopped
5 scallions, chopped
1/2 C cilantro, roughly chopped
2 T soy sauce

1 T sesame seeds
Juice of 1 lime (another lime if you chose to garnish with lime wedges)

Cook quinoa according to package and set aside. Cook chicken over medium heat in 1 T olive oil, season with salt and pepper, set aside. Place all veggies in saucepan/wok and saute with garlic, ginger, pepper, sesame seeds, red pepper flakes, and soy sauce until slightly tender, place in a bowl. Add quinoa to the wok, clear a space in the middle of the wok to cook the egg over medium/high heat. Once it is cooked incorporate it with the grain and add chicken and veggies to warm. Stir in scallions and cilantro, fry for a few minutes, add extra olive oil (or soy sauce just be cautious of the sodium) if it seems dry. Squeeze juice of one lime over stir fry. Garnish with lime wedges, cilantro and scallions (peanuts may also be used).  

Until Tomorrow...Peace.

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Catch a Ride on the Orient Express...

My apologies for the lack of postings this past week (I wish that everyone has continued making delicious dishes). I have been doing quite a bit of cooking, so be sure to note my new delights. Superbowl, not something that really strikes my fancy, but a worthy excuse to prepare some new treats nonetheless. I have always been an avid admirer of any type of pot sticker or dumpling, so this is what I am delivering to you today. These little packages make great hors d'oeuvres or a charming lunch with an Asian salad. I chose to combine pork and shrimp, and was pleased with the combination. The dipping sauce was salty, sweet, and spicy an appropriate flavor for every palate. I admire Asian culture and the vast array of flavors they import to the table. I anxiously await hearing what everyone arranged for the big game day.

Pork and Shrimp Pot Stickers

3/4 lb ground pork

15 large shrimp chopped

1 C shredded cabbage

5 green onions chopped

1 T fresh grated ginger

1 T olive oil (more for the sauteing)

1 T soy sauce

1 t cumin

1 t ground white pepper

1 t cayenne pepper

won ton wrappers

Brown the pork, let cool and set aside. Once pork is cooled combine with all ingredients and toss.

Take one won ton wrapper at a time a place a small spoonful into the center. With your finger wet all edges of the wrapper with water, fold diagonally and press until sealed. In a saucepan heat a few tablespoons of olive oil over medium heat place pot stickers in pan ( you will need to do this in batches). Brown on each side about 5 min per side, until golden and cooked through the center.

Dipping Sauce

2 T soy sauce

4 T teriyaki sauce

2 T honey

1 t sriracha sauce

1 t grated ginger

chopped scallions

Whisk all ingredients. You can adjust the sriracha to the heat level you desire

Until tomorrow...Peace.

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Sandwich Salute...

As much as I appreciate small bites...my next true love is THE SANDWICH!! The notion of the ability to have the same pleasure prepared differently 365 days out of the year is impressive. Long, short, hot, cold, pressed even wrapped the prospects are endless. Submarine, gyro, po’boy, and hoagie the epithets are insignificant I am a devotee to them all. Maximum flavor bundled between two slices of gourmet bread, I'm sold.

I find ethnic food intriguing, and a simple way to transport myself to another culture instantly. A few days ago I adventured to Vietnam with a Vietnamese Banh Mi sandwich. I must say it was a wonderful excursion. Sweet meets sour and that produced a broad smile.

Banh Mi

For the Pork:

Pork tenderloin

1 C ginger dressing

1 C grapeseed oil

3 T teriyaki sauce 

3 garlic cloves grated

1 t seasoned salt

1 T pepper

For the Slaw:

3 carrots

1 cucumber

3 jalapenos

3 T water

3 T white vinegar

1 T sugar

1 t salt

French Bread

Mayo

Combine all ingredients for the pork and marinate for at least 6 hours. Then Bake at 400 until tender. Let the pork rest and cool before slicing it into thin strips. Shred carrots, cucumber, and jalapenos then combine with water, vinegar, sugar, and salt. Slice bread, spread mayo, layer pork then the slaw. Enjoy!!

I recommend a large bag of salt and vinegar potato chips with these sandwiches.

Until tomorrow...Peace. 

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