Pregled posta

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Popular in Hanoi and throughout Vietnam, Pho has a shadowy history before the late 1800's. I do enjoy a shadowy history. Even the origin of the name is debated, although a popular theory is that the name came from the French word "feu" (fire) when the French colonized the country in 1880. It is pronounced "fuh?" (with the inquisitve inflection).
Hugely popular in Vietnamese homes, noodle bars and from street vendors, there seem to be as many ways to make this National dish as places to get it. This recipe is based on one found in Jane Lawson's "The Spice Bible: Essential Information and More Than 250 Recipes", with additional influence from "Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors" by Andrea Nguyen.
I enjoyed everything about this one. Interesting new ingredients for me, super fun to assemble, pretty to look at and very, very tasty. I spent a few minutes trying to figure out why they skipped instruction on how to cook the meat until I learned that the meat is cooked when you pour the boiling broth into the bowl. How cool is that?


14 ounces rump steak
1/2 red onion
1-1/2 tablespoons fish sauce
1 star anise
1 cinnamon stick
2" piece of fresh ginger
6 cups beef stock
10-1/2 ounces fresh thin rice noodles
3 green onions, thinly sliced
4 tbsp fresh cilanto leaves
1 cup bean sprouts,
1 white onlon, sliced thin
1 small chili pepper, thinly sliced
lemon wedges, to serve

Slice the beef across the grain as thin as possible. half an hour in the freezer can make this easier.
In a large saucepan, stock, water, onion, anise, ginger, cinnamon, and fish sauce to a boil. Cover, reduce heat and simmer 20 minutes. Discard cinnamon stick, ginger and star anise.
In another pot, drop noodles in boiling water. After 3 minutes, drain and refresh in cold water.
Divide noodles between four deep bowls. Top with beef, cilantro, sprouts, onion, and chili pepper.
Return broth to boil and pour into bowls. Let rest 5 minutes (to give beef time to cook). Garnish with lemon wedge and serve with Hoisin sauce and hot chili sauce as availible condiments.

Bistec de Vaca Maximo - Argentinisches Rumpsteak ( 250 gr. ) in Pfeffer-Sauce mit Folienkartoffeln, Krauterdip und Beilagensalat 13,90 €

That was a good steak. Suprisingly tender for the rump. The pepper sauce had a little oomph; not too much, just right. Perfect potato (a little too much cream); salad fit nicely along with it.
Good food for a fair price.