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Vietnamese Recipes
Vietnamese Recipes
Pho Bo
INGREDIENTS:
Beef Shank
1 Onion
A couple of chunks of ginger
Empty tea bag
Star anise
Coriander seed
Cloves
Cinnamon stick
Cardamom
1 tsp sugar
Salt- to taste
Beef flank- thinly sliced
Rice noodles
Sprouts
Basil
Jalapeño
Lime
Place beef shank in a pot and cover with water. Heat and bring to a boil.
Char an onion and ginger over the stove top on in the oven. Peel outer skin off.
In a teabag add star anise, coriander seed, cloves, cinnamon stick and cardamom.
Drain the water from the beef shank pot.
Rinse beef shank to get rid of any impurities.
Place back in the pot and fill back up with water.
Add in ginger, onion and spice bag. Bring to a boil and then simmer for an hour or two.
Add in 1 tsp of sugar. Salt to taste and allow it to come to a boil.
Thinly slice the raw beef flank.
Skim off the foam that has formed at the top of the pot.
Cook rice noodles as usual.
Remove everything from the pot, but reserve the stock.
Wash and chop the beef shank.
Rough chop the onion.
In a bowl, add your noodles, onions beef shank, raw flank steak and add in your stock.
Add in sprouts, basil and jalapeño. Squeeze in some lime and voila! PHO-CKING AMAZING!
Banh Xeo
INGREDIENTS:
White rice
1 tsp turmeric
½ tsp salt
Canola oil
¼ cup shrimp
¼ cup ground pork
Sprouts
Lettuce
Nuoc Cham
Heat and grease you aebleskiver pan and pour in your Bahn Xeo mixture.
Drop in shrimp, scallions or toppings of your choice.
Cover and allow it to fully cook. Remove
Wrap your Banh Khot in a lettuce leaf, dip into Nuoc Cham and ejoy!
Place all ingredients in a bowl and add ¼ tsp salt, ½ tsp sugar & add ½ a beaten egg. Mix all together.
Cut rice paper in half
Lightly moisten your rice paper with a little bit of cold water.
Place about 1 tbsp of shrimp and pork mixture on the wrap and roll. Making sure to seal tightly.
Heat some oil in a frying pan and place your rolls into the oil.
Remove once they are lightly browned and crispy. Dip into Nuoc Cham and enjoy.