Vietnamese Beef Pho

Here's my take on Pho. The thing to watch out for is that these rice noodles expand very, very quickly, and so when they are done, everything else for the meal should be ready - including the diners. I have found unfortunately that because of their absorbency, this dish is not a candidate for leftovers - they can get very gummy; so eat up while they are fresh and hot.

1 lb chuck steak

Korean Marinade:

1 Tbsp Gochugang

1 Tbsp Hoisin sauce

1 Tbsp seasoned rice vinegar

1 Tbsp sesame oil

1 red pepper, sliced

1 sweet yellow onion, sliced

1 carrot, peeled and sliced

2 cloves garlic, minced

1-inch fresh ginger, peeled and minced

dash crushed red pepper flakes to taste

1 package seafood mushrooms

1 crown broccoli, cut into flowerets

1 lb Bahn Pho Tuoi fresh Vietnamese rice noodles

1-1/2 quart good beef stock (I made my own, but there are lots of good brands)

Whisk together the marinade ingredients and coat steak on both sides. Allow steak to marinate at least an hour, or preferably overnight in the refrigerator.

Heat grill to high. Heat 2 quarts salted water in a pot to boiling for the noodles - cover and simmer when boiling.

In a soup pot, sauté the onions, peppers and carrot in a dash of canola oil for about 8-10 minutes until they begin to soften and caramelize a bit.

Add the garlic, ginger and crushed red pepper flakes and continue cooking another 2-3 minutes. Add beef stock to veggies and simmer.

Meanwhile, grill steak over high heat for about 3-5 minutes per side, depending on thickness, or until achieving medium rare. Set steak aside on a cutting board and allow to rest for 5 minutes.

Now return salted water to a boil and heat the rice noodles through, just until softened, about 1-2 minutes. Add mushrooms and broccoli to broth and heat through.

Use tongs to transfer noodles to four bowls. Top needles with just enough broth and veggies to cover.

Slide or dice meat. Distribute evenly on top of noodles.

Serves 4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog