A delicious bowl of beef pho noodle
For most students,life like in college is something new and unexcperienced before.Most people say that when you start college,you get ready to start your own independent life.Student usually don’t know how to do their laundry or most important,cooking.
I was like that too when I first came here,and still am.I used to call my mother everytime I tried to cook something delicious,but it always turned out bad.
My Vietnamese friend,Huyen,once showed me an easy recipe of a delicious soup they cook in Vietnam.It’s called the “Beef Pho Noodle Soup (Pho Bo)”and here is how she taught me to prepare it:
First you need these ingredients to make 8 bowls of soup:
2 medium yellow onions
4-inch piece ginger
5-6 pounds
Place onions and ginger on the pan and let them fry. After about 15 minutes, they will soften and become sweetly fragrant.Use tongs to always rotate them. You have to slightly cook them.After that you let them cool.
Parboil bones. Place bones in stockpot,add water and boil them for 2-3 minutes. Dump water into sink and rinse bones with warm water and then return bones to pot.
Simmer broth. First you 6 quarts of water in the pot, then lower flame to gently simmer. Add broth ingredients and cook for 1 1/2 hours. When it is cooked ,remove it and place in bowl of cold water for 10 minutes; this prevents the meat from drying up and turning dark as it cools. Drain the meat; cool, then refrigerate. Strain the pho broth through fine strainer. If desired, remove any bits of gelatinous tendon from bones to add to your pho bowl. Store tendon with cooked beef. Use ladle to skim as much fat from top of the pho broth as you like. (Cool it and refrigerate it overnight to make this task easier; reheat before continuing.) Taste and adjust flavor with additional salt, fish sauce and yellow rock sugar. The pho broth should taste slightly too strong because the noodles and other ingredients are not
Bring broth to boil. Check seasoning. Ladle broth into each bowl, distributing hot liquid evenly so as to cook raw beef and warm other ingredients. Serve your pho with with the garnish plate.
Cautions: Yellow rock sugar (a.k.a. lump sugar) is sold in one-pound boxes at Chinese and Southeast Asian markets. Break up large chunks with hammer.
Variations: If you want to replicate the splendorous options available at pho shops, head to the butcher counter at a Vietnamese or Chinese market. There you'll find white cords of gan(beef tendon) and thin pieces of nam (outside flank, not flank steak). While tendon requires no preparation prior to cooking, nam should be rolled and tied with string for easy handling. Simmer it and the beef tendon in the cooking broth for two hours, or until chewy-tender.
Airy book tripe (sach) is already cooked when you buy it. Before using, wash and gently squeeze it dry. Slice it thinly to make fringe-like pieces to be added to the bowl during assembly. For beef meatballs (bo vien), purchase them in Asian markets in the refrigerator case; they are already precooked. Slice each one in half and drop into broth to heat through. When you're ready to serve, ladle them out with the broth to top each
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt, onion powder and garlic powder each; 1 ¼ teaspoons dried oregano, 1 ½ teaspoons thyme leaves, ¾ teaspoons of black pepper and ½ teaspoons of white pepper and cayenne pepper each. That was the seasoning mix; you still need meat and veggies. That list contains: 1 pound of chicken breast’s, cubed into ½-inch pieces, 1 pound of fresh peeled medium shrimp, 2 cups of chopped green bell peppers, chopped celery and defatted seafood stock each; 3 cups of chopped onions, sliced okra, chopped collard greens, and defatted chicken stock each; 1 cup each of apple juice, 3 bay leaves, 6 cups of chopped mustard greens, and cooked long grain white rice and 6 tablespoons of all-purpose flour, browned. Now take a breath and get to the store to get the seasoning ...
The next step is to cook the ground beef. Use a large skillet, and put it over a stove. Pour the olive oil onto the pan in high heat. Once the olive oil is sizzling, add the onions, leek, and garlic onto the skillet. Keep on stirring until the onions are transparen...
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
Add the water and mix well, then place over medium flame and bring to a boil. Once boiling, reduce to a simmer. Let simmer for about 2 minutes.
If the meat is cooked thoroughly, place it in the platter and serve with the greens of
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
All you need to get started is some ground beef and jerky spice. If you prefer to make your jerky out of venison, you can switch your ground beef out for ground venison.
I would eat the soup and then think, "Well that was okay." My first attempts began with a spice packet. I had a friend who recommended it when I asked her for her recipe. I used the exact same spice packet as she did, and mine turned out horrifically spicy. It was so strong that it made my eyes water. I questioned her again and she advised me to use less of the packet. I tried that and it sufficed for awhile. Then, there came a day that I wanted to cook all natural. Those spice packets were thrown in the garbage, since they were loaded with MSG (monosodium glutamate).
Put grounded (or chopped) pork, shrimp, cooked eggs, and rice noodles in another bowl and season with salt.
Many methods and techniques are utilized in this recipe. One must mince and pound the garlic, rub the chicken with spices, and then let it chill for at least two hours. In order for the chicken to chill for a long amount of time, a person must have reliable electrical power to keep a refrigerator. Next, they would need a
When cutting the onions, I placed the board in the stovetop and turned the fan on. This helped reduce my tears while cutting by removing the gas that causes people's eyes to water. I put the onions into the hot oil first followed by peppers, potatoes, and garlic when the other vegetables started to brown. Finally I added the herbs as well as salt, peppers, jalapenos, and chipotle powder. When everything was cool, I added the beans and mashed them together adding cheese, brown sugar, and breadcrumbs. Finally I formed the patties and fried them in a little oil and layed a slice of provolone on top to melt.. I set the table with buns. Tomatoes, lettuce, ketchup, and
Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.
When I make it at home, I take out the chicken out after the broth is room temp’ and brush the skin with a thin layer of soy sauce to achieve that yellow tinge some of you have been asking Jude about. Learnt it from a street hawker :)
Place the vacuum bag in the water bath slowly and cook accordingly to your desired preference.