Recipes

 

For a beautifully authentic home cooked meal try one of these delicious recipes!

Pho Dac Biet
Ingredients:

3 beef shin bones

75g (¼ cup) rock salt

1 garlic bulb, unpeeled

2 onions, unpeeled

100g ginger, unpeeled

500g piece beef brisket, trimmed

2 cinnamon quills

6 star anise

80ml (⅓ cup) fish sauce

90g (⅓ cup) finely grated light palm sugar

1kg fresh rice noodles (see Note)

200g beef fillet, thinly sliced

800g of beef balls

1 white onion, thinly sliced

2 spring onions, thinly sliced

100g (1¼ cups) bean sprouts

1 bunch coriander, leaves picked

1 bunch hot (Vietnamese) mint (see Note), leaves picked

1 bunch Thai basil, leaves picked

2 long red chillies, thinly sliced

lime wedges, to serve

 

Directions:

Place beef shin bones and half the salt in a large stockpot of cold water. Set aside to soak for 1 hour.

 

Meanwhile, preheat overhead grill to medium–high. Place garlic, onions and ginger on an oven tray and grill, turning once, for 20 minutes or until skin has blackened. Cool slightly, then peel away blackened skin. Set aside.

 

Drain beef shin bones, then rinse under cold water. Return bones to same pan, add brisket and 5 L water, and bring to the boil. Cook for 10 minutes, skimming scum from surface, then reduce heat to low and add grilled garlic, onions, ginger, cinnamon, star anise, fish sauce, palm sugar and remaining 1½ tbsp rock salt. Cover and simmer for 3 hours or until brisket is tender and liquid has reduced by one-quarter. Remove brisket, then strain broth through a fine sieve lined with muslin or a clean Chux cloth into a bowl. Thinly slice brisket and set aside. Return broth to pan and keep warm.

 

Blanch noodles in a large saucepan of boiling water for 30 seconds, then drain and divide among bowls. Top with sliced brisket, beef fillet and onions. Season with black pepper, ladle over hot beef broth and top with bean sprouts, fresh herbs and chillies. Serve immediately with lime wedges on the side.

 

Via SBS Food Recipes
http://www.sbs.com.au/food/recipes/beef-noodle-soup-pho-bo

Com Tam Bi Suon Cha
Ingredients:

Process of making Grilled Pork Chop: 3 slices of Pork Chop, 2 table spoons honey, 1 tea spoon salt, 1 table spoon fish sauce, 1 tea spoon oyster Oil, 1 tea spoon sesame oil, spring onion and pepper.

 

Process of making Bi:

400g pork rump, Viet Huong Pork skin and roasted rice power

 

Process of making Steamed Pork and Egg Custard: 4 eggs, 1/3 bowl of grinded pork, 1-2 pinches of Chinese vermicelli, ¼ onion, some peziza, sugar, pepper, salt, fish sauce and fried onion.

 

Broken Rice, Fish sauce, Chili, Sugar, Garlic, Vinegar, Olive Oil, Spring Onion, Carrot, Salt, Cucumber and tomato.

 

Directions:

Step 1: Making Grilled Pork

After clean Pork Chop, you scald it with hot water about 3 to 5 minutes. Next, you use towel to absorb water to make it dry, add honey, salt, fish sauce, oyster oil, pepper, sliced garlic, sesame oil and smashed fried onion. Mix and cover it carefully, put into the fridge and waiting for one night.

 

Next day, grill the Pork Chop until their colors turns all brown yellow. Do not forget spread the mixture soup from pork chop on the surface sometime when you grill them.

 

Step 2: Making Bì (Pork Skin)

Clean Pork, add more sliced garlic, fish sauce, salt, pepper and sugar (If you love hot flavor, you can add more chilis) and embalm about 3 to 4 hours.

Next, fry pork with olive oil till the color turn to brown yellow. Wait till it has cooled, cut into small and long pieces.

 

Mix the Viet Huong pork skin strip and roasted rice powder with the sliced pieces of pork prepared earlier.

 

Step 3: Making Steamed Pork with Egg Custard
Soak Peziza and Chinese vermicelli in water about 1 hour. Next, cut off the root of peziza, slice them small. Onion peels the cover, slice small as well.

 

Next step is mix grinded pork with Chinese vermicelli, peziza, onion, fried onion, 4 white eggs and 3 yolks. You keep 1 yolk to apply the surface of mixture. Add more 2 teaspoon salt, 1 tea spoon fish sauce and 1 tea spoon sugar.

 

You pour the mixture into bowl and bring to steam about 20 to 35 minutes. You can test the mixture by using toothpick gently push into the mixture. If toothpick is dry, your mixture is cooked. Next, you put 1 last yolk on the surface of mixture and steam about 3 to 5 more minutes. Wait to less hot and cut it.

 

Step 4: Making Spring Onion with Oil
Cut small spring Onion, mix with olive oil. Next, you put into the microwave about 30 seconds to cook it.

 

Step 5: Making Carrot with Vinegar

Sliced carrot to long and small pieces, add a little salt and wait about 15 minutes. After that, use your hand to press out of water. Next, add more a little vinegar, sugar and taste to suit with your flavor. You can use with carrot.

 

Via Vietnamese Food
http://www.vietnamesefood.com.vn/vietnamese-recipes/vietnamese-food-recipes/recipe-vietnamese-broken-rice-saigon-style-com-tam-vietnam.html