![]() ![]() Bring the broth up to the level just covering the meat. Then ladle your broth on the side, not touching the utensil to the raw meat. Put your raw meat on top of the noodles and add your garnish. You can use dried noodle or fresh it's up to you.īlanch the noodles and do not overcook. Egg noodle is more like a Chinese wonton import. ![]() So once you've got the broth, how do you put together the pho?ĬP: Classically, a beef pho is done with a rice noodle - never an egg noodle. I think that's where all those mysterious rich flavors come in. The other components of this broth are sugar, cinnamon, star anise, clove and cardamom. You need to get that caramelization of that sugar, and the flavor of the ginger also heightens. Just like in a pasta sauce, you will brown the onion first before you put in the tomato. Does that deepen the flavor of those ingredients?ĬP: What you're doing is caramelizing the onion. LRK: One of the things you do in the beef broth is take a whole onion, cut it in half, and roast it with a chunk of ginger in the oven for an hour while you're blanching the bones. ![]() For instance, in the beef, you would use the oxtail, the shank bone, the neck bone. To achieve the flavor, use different kinds of bone. Bring it up really slow - never a super hard boil. It takes 30 to 60 seconds, then you rinse it in cold water and put it back in your pot. If you look at the one food that kitchen folks eat more than anything else, it is noodle soup.ĬP: In Vietnam, we generally don't have ovens, but we still need to make this broth be clear and flavorful. It is one of the favorite things in the kitchen when we eat. But the stock for this is everything, right?Ĭharles Phan: If you understand the stock and how to harness all the flavor from your bone, it's super important. Lynne Rossetto Kasper: The Vietnamese soup pho is an incredibly fragrant and delicious beef broth with rice noodles, and then you have all of these things you can add: the vegetables and the seasonings. Recipe: Lynne Rossetto Kasper's beef pho. Phan is the chef and owner of The Slanted Door restaurant in San Francisco, and his first cookbook, Vietnamese Home Cooking, is a guide for anyone who wants to learn the techniques of Vietnamese cooking. This is how Vietnamese chef and restaurateur Charles Phan thinks about cooking. For instance, learn to make a good stock and you can do dozens of soups. It comes from the techniques within those recipes. Great food doesn't come solely from the recipes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |