PHO RECIPE
http://www.dadcooksdinner.com/2011/01/pressure-cooker-pho-bo-vietnamese-beef.html
And, while I'm at it...Pho is pronounced "fuh" (rhymes with duh), not "faux" (rhymes with sew, a needle pulling thread). Here's an entertaining video explaining the difference.
When it comes to cooking, Pho really is as simple as it seems. The complexity comes from the combination of the ingredients; if you have a good beef broth, the rest of Pho is easy. If you have a pressure cooker, it doesn't even take that much time.
*If you don't make your own beef broth, then you really will have a Faux Pho. Hahahahaha...cough...sorry.
http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html
Pressure cooker recipe:
http://www.food.com/recipe/pressure-cooker-vietnamese-pho-bo-403391
bonus eggplant recipe:
http://www.vietworldkitchen.com/blog/2010/07/lowcal-hmong-spicy-eggplant-recipe.html
Hmong Spicy Eggplant Mash
Lws Kubtshis Tuav
Choose any of the purple eggplants for this mash. Make sure they’re firm and weighty feeling. I eat the mash with regular rice, sticky rice, or spread on toasted baguette.
Serves 3 or 4
2 large or 3 medium Asian-style eggplants (Chinese, Indian, Japanese or Filipino) (1 pound total)
9 small or 8 medium Thai chiles, stemmed and chopped
3/4 teaspoon salt
1/4 cup chopped scallion, green part only
1/4 lightly packed cup chopped cilantro
1. Put the eggplant, untrimmed, into a pot of water to cover. Bring to a boil over high heat. Boil for about 20 minutes, until extremely soft. When gently pressed with the chopstick, the chopstick should leave an impression.
2. Remove from the water and set aside to cool for about 5 minutes, or until cool enough to handle. Use your fingers to remove the thin skin from each eggplant; discard the skin. Trim and discard the stem end. Cut each eggplant crosswise into 2 or 3 pieces.
3. Put the chiles and salt into a mortar. With a circular motion of the pestle, crush the chiles and salt against the sides of the mortar into a rough mixture.
4. Add the scallion and cilantro, and switch to an up and down pounding motion with the pestle to combine the flavors well and reduce the mixture to a damp, rough mixture.
5. Add the eggplant to a mortar and wield the pestle in a circular motion, as if you’re stirring, to combine the ingredients well. (If you have a small mortar, add the eggplant in 2 or 3 batches). Taste and add extra salt as needed. Transfer to a shallow bowl. Serve warm or at room temperature.
Note: If you want to make a richer version, add 2 chopped scallions (use green part only) to the mash. Heat 3 tablespoons oil in a wok over medium heat and sauté the mash for about 2 minutes, or until the scallion has softened and is cooked through. Transfer to a bowl and serve warm or at room temperature.
And, while I'm at it...Pho is pronounced "fuh" (rhymes with duh), not "faux" (rhymes with sew, a needle pulling thread). Here's an entertaining video explaining the difference.
When it comes to cooking, Pho really is as simple as it seems. The complexity comes from the combination of the ingredients; if you have a good beef broth, the rest of Pho is easy. If you have a pressure cooker, it doesn't even take that much time.
*If you don't make your own beef broth, then you really will have a Faux Pho. Hahahahaha...cough...sorry.
http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html
Pressure cooker recipe:
http://www.food.com/recipe/pressure-cooker-vietnamese-pho-bo-403391
bonus eggplant recipe:
http://www.vietworldkitchen.com/blog/2010/07/lowcal-hmong-spicy-eggplant-recipe.html
Hmong Spicy Eggplant Mash
Lws Kubtshis Tuav
Choose any of the purple eggplants for this mash. Make sure they’re firm and weighty feeling. I eat the mash with regular rice, sticky rice, or spread on toasted baguette.
Serves 3 or 4
2 large or 3 medium Asian-style eggplants (Chinese, Indian, Japanese or Filipino) (1 pound total)
9 small or 8 medium Thai chiles, stemmed and chopped
3/4 teaspoon salt
1/4 cup chopped scallion, green part only
1/4 lightly packed cup chopped cilantro
1. Put the eggplant, untrimmed, into a pot of water to cover. Bring to a boil over high heat. Boil for about 20 minutes, until extremely soft. When gently pressed with the chopstick, the chopstick should leave an impression.
2. Remove from the water and set aside to cool for about 5 minutes, or until cool enough to handle. Use your fingers to remove the thin skin from each eggplant; discard the skin. Trim and discard the stem end. Cut each eggplant crosswise into 2 or 3 pieces.
3. Put the chiles and salt into a mortar. With a circular motion of the pestle, crush the chiles and salt against the sides of the mortar into a rough mixture.
4. Add the scallion and cilantro, and switch to an up and down pounding motion with the pestle to combine the flavors well and reduce the mixture to a damp, rough mixture.
5. Add the eggplant to a mortar and wield the pestle in a circular motion, as if you’re stirring, to combine the ingredients well. (If you have a small mortar, add the eggplant in 2 or 3 batches). Taste and add extra salt as needed. Transfer to a shallow bowl. Serve warm or at room temperature.
Note: If you want to make a richer version, add 2 chopped scallions (use green part only) to the mash. Heat 3 tablespoons oil in a wok over medium heat and sauté the mash for about 2 minutes, or until the scallion has softened and is cooked through. Transfer to a bowl and serve warm or at room temperature.
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