The Ramblings of a Mad Man

Posts tagged “Pho

Faux Pho

Ingredients:
3 Swai filets
3 Tilapia filets
2 cups chicken broth
2 cups vegetable broth
4 celery stalks (sliced)
4 carrots (sliced)
1 white onion (diced)
4 garlic cloves (minced)
1 1/2 cup jasmine rice
1/4 tsp anise stars
1/2 tsp cloves
1/4 cup unsalted butter
1/4 tsp black pepper
1/4 tsp salt
1 tbsp adobo
1/2 tbsp garlic powder

Let’s Cook:
1. Grind anise stars and cloves.

2. In a large stew pot, melt butter and brown anise and cloves for 2-3 minutes. Add seasonings.

3. Add all broths and sliced, diced and minced veggies.

3. Slice fish into 1/4 to 1/2 inch pieces and add to pot.

4. Bring to rolling boil and then simmer on medium heat until carrots have softened.

5. Add rice and bring to a rolling boil once again. Reduce heat to low and simmer for 20 minutes.

6. Sling chow into bowls, Mix in some hoisin sauce and enjoy.


Vietnamese Pork Pho

 

Vietnamese Pork Pho

Pork Pho, all done

 

Pork simmering in broth

Ingredients:

For the Pork Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 250-300g piece of pork (I used a huge 2 lb picnic roast. What? It was on sale!) (bone in or boneless)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce

1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)

Roasting the spices for Pork Pho

Accompaniments:

2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice

Accompaniments for Pho

Directions:

  1. To make the Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
  2. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
  3. Reduce the heat to medium-low and let simmer for 2 hours, skimming the surface frequently.
  4. Use tongs to remove the pork piece (or pieces) and shred the meat with your fingers, discarding the bone if you have used bone-in.
  5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
  6. Prepare the noodles as per directions on the package.
  7. Ladle the broth into bowls. Then divide the shredded pork and the soft noodles evenly into each bowl.
  8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

Pork Pho, ready to dive in

 

Credit goes to a quick Google search: Pork Pho