Vietnamese Phở

Phở (pronounced "fa") is the first thing that comes to mind when talking about Vietnamese cuisine. For those who are unfamiliar, it is a hearty noodle soup normally with chicken or beef that has a load of delicious extras to pile on (think bean sprouts, mint leaves, lime, chili, etc).

We were in Ho Chi Minh City last week for work and got a good dose of all things Phở. There are the fast food chains carrying the soupy treat (notably Phở 24 and Phở 20) and the mom and pop shops serving it up out of a big cauldron. Now I know eating off the street is generally not advisable but if you happen to be in the area go visit the famous Phở Le sidewalk eatery for the best in town... just make sure not to look at the mass pile of questionable meat in the corner. Just take a couple of Pepto on the way in.. you will be fine. It's worth it!

For those who want to make this at home I have included a basic Vietnamese recipe for phở gà (with chicken). Of course, it always tastes best if you have a stock pot on the go but for those who live real lives just use the best stock you can get a hold of.

Phở Gà
serves 4

Ingredients:

• 2 Litres of high quality chicken broth.
• 1 inch knob of ginger, grated very finely
• 1 Tbsp fish sauce
• 2 cups shredded cooked chicken
  
• 1 lb thin rice noodles, fresh or dried
• 1 large yellow onion, chopped finely
• 1 Tbsp rock sugar
  
• 3 scallions, green part only, chopped

to garnish (optional):

• beansprouts
• mint leaves
  
• fresh cilantro, chopped
• lime wedges
• fresh chopped chilis or chili paste to mix in.
  

Instructions:

• Cook rice noodles according to instructions. Set aside.
  
• Heat the broth, ginger, onions, fish sauce, and sugar over the stove.
• Simmer away until onions are tender.. should be about 15 min.
• Add the shredded chicken, scallions, and rice noodles and heat through.
• Add salt if necessary.
  
• Serve with whatever extras you like on top!
  

Classic Boeuf Bourguignon with Crispy Potatoes

The couple Elana and I are staying with/torturing requested boeuf bourguignon as their Sunday supper, claiming it is their favorite dish of all time. When people say "favorite" I instantly get heart palpitations as this means they had this orgasmic bourguignon experience while visiting the French countryside with their first love and their life has never been the same since. Oh mon Dieu! It is; however, unlike me to step down from a challenge and I stepped into kitchen (which do not normally include air conditioning in Singapore) and cooked this baby for 3 delicious hours.

I have to say my final product turned out lovely. They were highly complimentary and, whether true or not, this makes me feel instantly better. How many years did I spend learning the language of love? Eleven. Do I still sound like redneck? Yes. This, I have accepted, will never change but my culinary skills redeem my horrible linguistic slaughter. N'est-ce pas?

BOEUF BOURGUIGNON with Crispy Potatoes
serves 4

Ingredients:

• 3 large potatoes ( i used maris piper but you can use whatever you like)
• 25 small pearl onions, peeled
• 10 slice large button mushrooms
• 4 cloves of garlic, roughly chopped
• 1 large sprig of fresh thyme, dried is fine too
• 2 bay leaves
  
• 1 bottle cheap red wine
• 2 cups beef stock
• lots of extra virgin olive oil
• 1 pat of butter
• salt and pepper
  

Directions:

• Roll the beef in seasoned flour
• Brown beef on all sides in oil (with a little butter). Make sure they are good and brown so the meat doesn't lose its moisture during cooking. When done, remove from heat.
• In the same pan, cook pearl onions until they have a light brown exterior. Remove from heat.
• Repeat with mushrooms. This should not take very long at all (we don't want them to go mushy).
• Add meat back into the pan.
  
• Add the bottle of wine, chicken stock, garlic, thyme, bay leaves to the meat.
• Simmer on a VERY low heat for at least 1.5 hours
• When you are nearly ready to serve, toss in the onions and mushrooms and cook for 25 more minutes. You are done!

for the potatoes:

• While the stew is bubbling away, set your oven to 425F/220C and make your potatoes.
  
• peel and slice the potatoes VERY thin. You can use a mandolin if you have one.
• Par boil your slices in a pot over the stove for about 5 minutes so they are a bit softer.
• Drain and let them dry a little bit
• Arrange on a sheet so they overlap and sprinkle with olive oil.
• Bake until brown and crunchy.. sprinkle with rock salt.