PHO SOUP
Steps:
- For the base: Preheat the oven to 350 degrees F.
- In a roasting pan, combine the mushrooms, celery, carrots, onions, ginger, lemongrass and canola oil. Bake for 25 minutes.
- Remove from the oven, transfer into a large pot and add 1 gallon of cool water. Bring to a simmer, then add the cilantro, basil and jalapenos and simmer for 20 minutes. Strain and stir in the sambal, soy sauce, sesame oil, and salt to taste.
- For the spicy vinaigrette: Whisk together all the vinaigrette ingredients.
- Toss the desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl with noodles. Garnish with a fresh piece of lime.
RANDOM FOO ASIAN SOUP
A random Southeast Asian seafood soup with Malaysian influences. If some of the ingredients are vague, like "dried noodles", it's to make the recipe with for all tastes and needs. (Like rice noodles for low-fat, or egg noodles for a treat.)
Provided by mlomeister
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Soak the mushrooms in 1/2-3/4 cup of boiling water.
- Soak the noodles in 2 cups of boiling water for 2-5 minutes (depending on package instructions). Drain (reserving soaking water), rinse with cold water to stop cooking, drain well and split between two large eating bowls.
- Put noodle-soaking water in pot and add tom yam stock, medium heat. Once cube/stock is dissolved, add oyster sauce and fish sauce. Keep on low heat.
- Gently squeeze excess liquid out from mushrooms, reserving liquid. Slice thinly. Add mushroom liquid to broth.
- In a small wok over high heat, add vegetable oil. Add chili paste and shrimp. Saute until half-done, then add sliced celery and mushrooms. Saute for another minute and add tomato and snow peas. Saute until peas just barely cooked. Remove from heat and split veggies between bowls, over noodles.
- Pour hot broth over noodles & veggies. Add a splash of coconut milk. Sprinkle green onions and cilantro liberally. Enjoy! :o).
Nutrition Facts : Calories 948.5, Fat 4.4, SaturatedFat 0.9, Cholesterol 110.4, Sodium 906, Carbohydrate 199.1, Fiber 6.1, Sugar 4.2, Protein 21.9
AUTHENTIC PHO
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 9h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g
PHO BO: VIETNAMESE BEEF NOODLE SOUP
Pho is a classic Vietnamese noodle soup, supposedly invented in Hanoi in the early 20th century. With this dish, everything's about the broth-if you don't have the right broth, you don't have the dish. Reprinted with permission from "Vietnamese Home Cooking," by Charles Phan. Published by Ten Speed Press.
Provided by Charles Phan
Categories main-dish
Time 7h
Yield 6 servings
Number Of Ingredients 26
Steps:
- For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
- Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
- For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
- Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.
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