Xu Hướng 6/2023 # Beef Pho Recipe — Uyen Luu # Top 6 View | Raffles-hanoi.edu.vn

Xu Hướng 6/2023 # Beef Pho Recipe — Uyen Luu # Top 6 View

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Beef Pho Recipe September 15, 2011

Adapted from My Vietnamese Kitchen

How to eat Pho like a Vietnamese: Breathe in the beautiful scented broth then taste, unadulterated by any condiments. Next squeeze on some lemon or lime and add your favoured condiments and garnishes and mix with chopsticks and a spoon. Pile all the ingredients onto your spoon and slurp away, bringing the bowl to your mouth and drinking every last sip of broth.

You can go without most of the garnishes but using the right type of noodle is very important. It is essential to use flat rice noodles. In Vietnam, you can order extra noodles. Don’t forget, this is a breakfast dish and therefore lots of carbohydrates are required to keep you going for the day.

A choice of garnishes should be on the side with lemon/lime wedges. You should never serve the soup with the lime wedges inside the bowl or put your squeezed pieces into it.

Tear herbs such as sawtooth and basil into the bowl of soup, adding pre blanced or raw beansprouts if desired and fresh chillies to your level of hotness.

Ph? Bò – Beef Noodle Soup

Ingredients – serves 6-8 Stock & Cooked Meat

3 litres water

2 litres chicken stock

600g ox tail

700g beef bones/ marrow

1.5kg beef shin/ flank or beef rib

1 x large onion – peeled, cut both ends to stand, charred

200g ginger – peeled, halved and charred

20 x star anise

2g whole cloves

3 x cassia bark sticks

2 x cinnamon sticks

4 x dried orange peel

1 heaped teaspoon coriander seeds

1 heaped teaspoon fennel seeds

1 teaspoon black peppercorn 2 black cardamon

1 x whole mooli, peeled

50g rock sugar

15g rock salt

15g pork flavouring stock granules

4tbs fish sauce to season

1 x cube of pho stock (optional)

Noodles 4 x fresh ho-fun noodles, separate and blanched in boiling water

or 2.5 x pack x dry ph? noodles (flat) – Place in a saucepan or container with a lid. Pour over boiling water to re-hydrate with a pinch of salt and a dash of vinegar. Depending on manufacturer instructions, this should take about 5- 10 mins. Once cooked, drain in cold water and separate. Meat Cooked meat from stock, thinly sliced ox tail meat (optional) beef fillet, sirloin or rump steak – raw, thinly sliced (optional) torn chicken (optional) Garnish with noodle bowl 1 x thinly sliced red onion, half rings 1/4 bunch coriander, finely chopped 2 x spring onion, finely chopped Garnish plate for table 1/2 bunch of sweet basil, left on stalk for freshness 1/4 bunch coriander 4 x fresh sliced birds-eye chillies 1 x lime wedge per serving 8 stalks of saw tooth (optional) Handful of bean sprouts, raw or blanched (optional) Condiments fish sauce hoi sin sauce chilli sauce chilli oil Equipment Large soup pot Griddle pan


1. Bring a large pot of water to the boil, (big enough to fit all of the meat and bones). Add meat and bones and boil until scum surfaces, this should take about 10 minutes. Remove from the heat and discard the water.

2. Wash the meat in cold water, removing any scum and rest. This process will give you a clearer broth.

3. Wash the pot, fill with 3 litres of fresh water and bring to the boil. Now add the cleaned meat then bring to a gentle boil and simmer, getting rid of any excess scum and fat. Add 2 litres of good quality chicken stock (or if a whole chicken, then add 2 litres of fresh water).

4. Meanwhile, place a griddle pan on high heat. Do not add oil. Char the onion and ginger on both sides. Add to the broth with a dailkon.

5. Add the mixture of spices (in a tided muslin sac or strainer) to the broth along with the rock sugar and salt. Simmer for at least 2 hours with the lid on. Continue to watch over and skim off most of the fat and scum that surfaces.

6. Prep the garnish plate of herbs, chilli and lime wedges.

7. The coriander, spring onion and red onion should be finely chopped and sliced and mixed together in a bowl.

8. After 2 hours, take out the beef flank/ rib and leave to rest. If it is left in for longer, the meat may be too soft and will fall apart; if it is not cooked long enough it may be too tough. When the meat cools down, slice it thinly, about (3-5mm) and place in a closed container until it is ready to be served. Leave the bones and ox tail in to simmer for at least another hour.

9. Then season with fish sauce, pork flavouring, pho stock cube and black pepper to taste. 10. Prepare noodles and place a portion into a big noodle soup bowl with a pinch of black pepper. Place the sliced meat on top with a generous sprinkling of coriander, spring onions and red onion mix. To make a special bowl of pho,place raw thin slices of steak on top of everything (once the pipping hot broth is poured over, the meat will cook to perfection).

11. Turn the pot of broth onto a high heat. Once it has reached boiling point, pour ladles of hot broth into the noodle soup bowls. There should be plenty of noodles in the bowl but these must be submerged in the broth – only the garnishes are placed on top. Serve immediately with lime wedges and a dish of garnishes. TIP -Remove all the vegetables from the stock, do not leave in overnight as this will make your stock rot. -Bottle the stock and keep refrigerated for up to one week. -Freeze the stock in single portions and consume whenever you need it within one or two months. -Make sure that the noodles are warm or at room temperature so that they don’t cool down the broth as this soup must be served piping hot.

beef broth with poached chicken

Pancake Day Inspiration: Bánh Xèo — Uyen Luu

As previously published in The Huffington Post: The Best Pancakes Are Bánh Xèo: No Diary, No Gluten, No Egg, No Sugar, No Guilt – Coconut Crepes

Banh Xeo recipe from My Vietnamese Kitchen by Uyen Luu here Photography by Clare Winfield, published by Ryland Peters & Small

There is so much talk nowadays about the need for things to be “healthy” gluten free this and sugar free that which lends a great hand to the South East Asian cuisines where the food is “healthy” already without meaning to be, without trying to be, without any sacrifice or disguises.

The Vietnamese, Thai & Cambodians eat a delicious crêpe as a snack (bánh xèo in Vietnamese. It translates as sizzling cakes from the sizzle in the pan). It is mainly enjoyed in the evenings with a few beers and a horde of friends.

Bánh Xèo The light, crispy and delicate crêpes are usually filled with pork, prawns and beansprouts however clams, scallops and an array of seafood offerings are also favourites. The batter is made from rice flour, coconut milk, coconut water (or regular water), spring onions and turmeric – which gives its yellow eggy colour. It is a canvas in which you can add anything you like to it.

The filling is usually fried off for a minute or so in a very hot but small frying pan. Then a thin layer of batter is poured over and swivelled around to cover all the surfaces of the pan then covered with a lid immediately for all the ingredients to be steamed and cooked. After another minute or so, the lid is then removed so that the batter can become golden and crispy. It is then folded over and served immediately.

How to eat bánh xèo To eat the crêpe, you will need an abundance of lettuce leaves, herbs such as mint, perilla, coriander, chives and so on. A slice of crêpe is placed on a lettuce leaf in the palm of your hand, then rolled up with lots of herbs and dipped into a fish sauce-based dipping sauce (There is sugar in my n??c ch?m recipe but if you have to, you can substitute it with raw honey or maple syrup)

Eat with friends These crêpes are perfect for a dinner party, summer barbecue or Pancake Day. Get a couple of table stoves out and make them at the table. Arrange herbs and raw ingredients on the table for everyone to cook their own.

Coconut oil Although the crêpes are gluten free and you eat them with plenty of salad and herbs, they can still be a little naughty because they are fried in a lot of oil. I’ve found a way to make them less unruly by using Extra Virgin Vita Coco Coconut Oil. It has many medicinal properties known to be really good for you, helps your body burn more fat as well as being a good cleanser of harmful things in the body. What a bonus to making pancakes taste even better than they already do.

Try these sweet crêpes for breakfast, dessert or snacks Coconut Crêpes with Maple and Blood Oranges by Uyen Luu – recipe here

These use coconut water, coconut milk and coconut oil. You can be all gluten-free, diary-free, egg-free, sugar-free and vegan without meaning to be when you are serving these crêpes inspired by the Vietnamese bánh xèo.

Photography by Uyen Luu Handmade spoons, plates and bowls by Ana Kana Marble board & tea towel by Aria London

Bánh Patê Sô (Pate Chaud) — Uyen Luu

Bánh Patê Sô (Pate Chaud) April 24, 2012

Hot puff pastry pies with chicken, peas and mushrooms

You can put anything in these pies. My mother has been making them since she discovered ready made puff pastry from the supermarket! Who has time to make them from scratch these days when they are just as good! I always thought they were Vietnamese until a recent after thought made me realise that they are actually French! The Vietnamese enjoy pastry snacks like these all the time.

Bakeries in Saigon are busting with people queuing on their Hondas every day and night for hot savoury cakes! Who can resist!

  Ingredients – Makes 61 pack ready made puff pastry100g chicken breast3 cloves garlic2 brown chestnut mushrooms50g garden peas 1 tsp pork seasoning1 tsp sugar1?2 tsp black pepper2 tbs butter1 tbs tapioca starch5 tbs water1 egg yolk

MethodFinely dice the garlic. Cut the mushrooms into small chunks. Slice the chicken breast into small 1cm cubes or quickly pulse in a blender. Drizzle cooking oil into a hot pan, add the butter, garlic, chicken, mushrooms, peas and season with sugar, pepper and pork seasoning. Fry until golden.

In a separate bowl, mix the tapioca starch and water together then pour the mixture into the pan with the rest of the ingredients. This thickens and combines everything together. Cook for a further minute and leave to rest.

Preheat the oven to 180oC. When the mixture has cooled down. Roll out a sheet of puff pastry. Use a 6cm round cutter or a thin lip cup and cut out 12 circles from the pastry. Fill each sheet with a generous table spoonful of filling and close it up by placing another sheet on top. Place them on a greased baking tray. Use a fork to press around the edges and brush the pastry with the egg yolk which will give them a nice golden colour. Bake for 35 minutes or until golden and serve immediately.

Nau An Uyen Thy Banh Canh Cua Recipe

Often the tapioca flour version pairs using the banh canh cua and due to the tapioca flour, imparts a significantly thicker consistency towards the broth. It’s also not really a super lengthy noodle but short segments a couple of inches approximately with tapered ends, easily eaten with only a soup spoon. The grain flour version pairs using the banh canh gio heo and doesn’t possess the thick consistency. These noodles are offered as dried noodles and precooked within the refrigerator portion of your Asian grocer. If you’re able to’t locate them substitute with udon!

Our form of banh canh cua comes from oh my gosh Aunt Nine and uses almost exactly the same ingredients as bun rieu therefore we chose to make this after our bun rieu ran out. The important thing component within this soup may be the crab paste in soy bean oil below which is often used to saute the crab and shrimp and offers flavor towards the broth in addition to color. Normally we’d used precooked banh canh noodles, but we discovered some fresh banh canh noodles produced from combination of grain and tapioca flour in a local market in Little Saigon and attempted it. Again, we used our generic pork stock. Should you’re short promptly, substitute with chicken stock.

12 glasses of pork stock

two tablespoons of crab paste in soy bean oil

1 lb of huge deveined shrimp

1 lb of premade shrimp balls (optional and located in refrigerated portion of Asian grocer)

12-14 cooked crab claws

1 cup of crab meat (fresh or canned), however the more the greater

1 tablespoon of chopped shallots

1 tablespoon of garlic clove

1/2 ts salt

1/2 ts pepper

tapioca mixture (1 cup water and a pair of tbsp . tapioca flour, mix well)

1 lb of fresh banh canh or 2 packets of cooked banh canh (use tapoica flour version- for chewier texture)

bean sprouts, chopped eco-friendly onion, chopped cilantro, lime wedges

Heat the stock and meanwhile, inside a large pan, heat 1/2 tablespoon of oil and sautee garlic clove and shallots. Once they start to brown, add shrimp, crab meat and crab paste in soy bean oil, pepper and salt. Take care not to break a component the crab meat an excessive amount of and prepare until shrimp is completed. Add this mix towards the pork broth/chicken stock.

Bring the broth to boil and gradually give a couple of tbsp . of tapioca mixture towards the broth to thicken. Have patience and don’t add all at one time otherwise it’ll get too thick (should you’re using fresh noodles, you are able to skip this stepboil the noodles within the broth that will prepare the noodles and thicken the broth simultaneously). Add some shrimp balls and crab claws in the finish since individuals happen to be cooked. Make final seasoning alterations in the broth.

If you possess the packages of precooked banh canh, boil water and put banh canh noodles set for a couple of minutes and drain.

Top with a few chopped scallions and cilantro. We simply love beans sprouts with this soups therefore we include that. The consistency of the soup is thicker than most and you may’t begin to see the chunks of crab meat because it sank towards the bottom. but trust us, there is lots of crab meat. It’s a an execllent Vietnamese crab noodle soup that you could make together with bun rieu .

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