With flu season wreacking havoc in the House of Platt, a hot bowl of noodles soup is the best remedy. While the Western world believes in a good, hearty bowl of chicken soup, I believe in whatever my belly tells me it wanted for that day.
What can I say? My belly rules my mind.
Recently I have been cooking more Asian cuisine instead of the usual steak and pasta, maybe subconsciously I am a little home sick and this is my way of bringing Asia to me. Hubby and I both are huge fans of Vietnamese Beef Pho so this is my simplified version of it. This soup must be done overnight so the flavours have time to come together.
Let's cook!
 |
| The bowl of sliced Thai chilies is NOT for garnish, it's my personal condiment that I eat with almost all Asian foods. |
Ingredients:
1 tbs canola oil
1/2 cup onion; minced
400g lean beef chuck; fat trimmed
A:
3 inch ginger; peeled and bruised3 star anise, whole
1 cinnamon stick
1 tsp fennel seeds
B:
1.8mL beef broth (I use full sodium and never add extra salt)
6 cups water
1/4 cup fish sauce
1 tablespoon sugar
1/2tsp white pepper
Rice noodles
Bean sprouts
Beef balls/Fish balls or whatever balls as long as it's not your husband's balls...
Garnish:
Mint leaves
Thai basil leaves
Spring onions
Fresh slice onions
Cooking method:
1. Place 'A' into a mesh bag and set aside.
2. Heat oil in a large pot and cook onions until fragrant. This takes roughly 3-4 minutes.
3. Add beef into pot and cook 30 seconds each side to brown.
4. Pour 'B' and add 'A' into pot and bring to boil. Skim and discard fats from broth.
5. Add white pepper and let soup simmer for minimum an hour before turning off the heat.
6. Take the beef out, transfer into a container and leave the beef and soup in the fridge overnight.
7. To prepare the next day: Heat up the soup and a pot of water. Sliced beef and immerse it in soup for a few minutes. Cook noodles, bean sprouts and balls of your choice in the hot water.
8. Strain noodles, bean sprouts, balls of your choice and place it in a bowl. Arrange your choice of garnish on top.
9. Top noodles with sliced beef and soup.
10. Enjoy!
How was your weekend? Ours was relatively quiet. We had my MIL over for dinner and this was the dish of the night and I'm happy to report that she loved it! We finally bought a propane tank for our brand new shiny barbecue grill! I can't wait to fire it up because I never ever owned a barbecue grill before!
Hope your weekend was fantastic!
1/4 cup fish sauce
1 tablespoon sugar
1/2tsp white pepper
Rice noodles
Bean sprouts
Beef balls/Fish balls or whatever balls as long as it's not your husband's balls...
1 pot of water
Garnish:
Mint leaves
Thai basil leaves
Spring onions
Fresh slice onions
Cooking method:
1. Place 'A' into a mesh bag and set aside.
2. Heat oil in a large pot and cook onions until fragrant. This takes roughly 3-4 minutes.
3. Add beef into pot and cook 30 seconds each side to brown.
4. Pour 'B' and add 'A' into pot and bring to boil. Skim and discard fats from broth.
5. Add white pepper and let soup simmer for minimum an hour before turning off the heat.
6. Take the beef out, transfer into a container and leave the beef and soup in the fridge overnight.
7. To prepare the next day: Heat up the soup and a pot of water. Sliced beef and immerse it in soup for a few minutes. Cook noodles, bean sprouts and balls of your choice in the hot water.
8. Strain noodles, bean sprouts, balls of your choice and place it in a bowl. Arrange your choice of garnish on top.
9. Top noodles with sliced beef and soup.
10. Enjoy!
 |
| I know fried fish balls DO NOT belong in a bowl of Vietnamese beef pho but...I absolutely love those darn things! Haha! |
How was your weekend? Ours was relatively quiet. We had my MIL over for dinner and this was the dish of the night and I'm happy to report that she loved it! We finally bought a propane tank for our brand new shiny barbecue grill! I can't wait to fire it up because I never ever owned a barbecue grill before!
Hope your weekend was fantastic!
No comments
Post a comment