How do you make Vietnamese Pho? | National Dish of Vietnam

Wayne @NationalDish — Wed, 05 Sep 2018 13:00:37 +0000

Serve Vietnamese Pho will all the different elements ‘on the side’ and then build your bowl

There seems to be Vietnamese restaurants popping up all over the place – and for good reason, the food is the nuts. How do you make Vietnamese Pho (pronounced fur)?

This is one National Dish we don’t mind posting, we did this as part of a banquet, my good chum @fp_in_the_kitchen and I. I’ll focus on the Pho here though and post the other dishes separately.

Get ready for some good food from ‘The Nam‘, Cheltenham…that’s fucking terrible…

How do you make Vietnamese Pho? | National Dish of Vietnam

This is a single recipe that was part of an entire banquet - for 4-6. We’re focusing on Vietnamese Beef Phở Gỏi cuốn. The cooking times won't require you to be working non-stop - this is all about the prep. You need to prep ahead - OK?

CourseDips and bits, Main Dish, Starter
CuisineVietnamese

Servings4-6 People

Prep Time30 Mins

Cook Time10 Hours

Ingredients

1bone of beefget this from your butcher
2good size sirloin steak
1large bunch fresh corianderfinely chop the stalks and set aside (you'll need the leaves too)
2whole limecut into quarters
1litre beef stock
1cup bean sprouts
1large thumb fresh gingerpeeled and sliced finely
3medium white onionfinely chopped
5cloves garlicfinely sliced
4large fresh red chillisliced, don't both to de-seed (unless you really want to)
6tbls dark soy sauce
2tbls fish sauce
350grams noodlesyour choice, but flat rice noodles is the norm
2tsp Chinese five spice
8chopped spring onionstry and slice them at an extreme angle, they look cool
1bowl full mange toutuse any bean you like, sugar snaps would also be amaze
1handful Chinese greens

Instructions

Right, now the prep for this easy as hell, but after that there is a 10 hour wait - and it's worth it. If you want to make a real Vietnamese Pho, packed with flavour, you gotta do it this way. Nothing wrong with leaving it over night by the way, the longer the better.
You're gonna need some beef bones, any decent butcher should be able to sort you out with these. My guy did good. Get the oven going, place the bone(s) into a roasting tray (only needs to be big enough to take it), chop up an onion or two and some lemongrass, oil it and pop in the oven for about 20 mins at 200.
Whilst the beef bone is building up some colour, add some oil to a stock pot or saucepan on a medium high heat and then add the remaining white onion, garlic (hold a little back), two thirds of the chilli, ginger, coriander stalks and Chinese five spice - give a stir and let the onions soften before.
Whip the beef bone out of the oven, it should be gnarly and brown, drop it (along with the onion and lemon grass) into the stock pot and then add enough beef stock to cover the bone. Add the fish sauce. Bring to the boil, turn it down to super super low simmer, lid on and leave it. For AT LEAST 10 HOURS.
Whilst that's going on, use this time to marinate your sirloin steaks. In a dish that you can cover, add soy sauce, garlic and lime juice and drench the steaks in it - cover with cling film and refrigerate.
Now you should have a deep broth which you'll add a load of goodies that we'll prep now. Everything will be separate, you and your guests will build their own. You'll need some Ramen or noodles bowls. Strain your stock and add it back to the pan. if you want it nice and clear, do it twice through clean muslin. Now keep it hot (do not boil).
Ok, so we're gonna have some sirloin steak, some noodles, some mange tout, bean sprouts, spring onions, coriander leaves - you can totally go off piste here, char-grilled baby pak choy would be the nuts.
To avoid running your ass off in the final moment, firstly prep the stuff that can be served cold, lay the table, put something down to take the hot stock pot - get everything ready, so as you cook and heat things up, you can just serve and sit with your guests and enjoy it. Just think it through for a mo - it's not hard - make life easy.
The main event is the steak, for that you need a very hot pan (I prefer flat bottom not griddle - bring more of the meat into contact with the heat, resulting in more gnarlyness). Get some boiling water on for the mange tout, place a sieve over that and put the greens in, cover that with a lid. Only a few mins.
Prep the noodles to time too. We're gonna cook this steak rare - hot pan, pop em in, season with some salt and LEAVE THEM THE HELL ALONE for a few mins. When you can't bear it any longer, lift and look for decent amount of charring and flip em. This will be for a 2 mins tops probably.
On a piece of wood, whip the steaks out and slice them. Take to the table.
Everything is done - build your bowl with noodles first, then stock (provide a ladle) and add what you want, finishing with a few strips of steak and sprinkle with sprint onions.

The post How do you make Vietnamese Pho? | National Dish of Vietnam appeared first on National Dish.

Cook the perfect Beef Brisket and pull it with a fork | National Dish Recipe

Wayne @NationalDish — Sun, 18 Mar 2018 18:22:52 +0000

You know very well, all that colour and those soft looking vegetables – the perfect Beef Brisket is bathing in there.

Some people find roasting and cooking beef a real challenge, ending up with a disappointingly tough result, especially a beef brisket.

All that is usually missing though, is a little patience and foresight.

Brisket is a cheap (although annoyingly, that is changing) cut of meat from the lower front chest of the cow, just above the front legs – so it gets worked hard and is therefore naturally tough.

Cook it right though and something miraculous happens.

Cook the perfect Beef Brisket and pull it with a fork | National Dish Recipe

Once you have cooked this, you can do any number of things with the finished result. You'll be able to pull it apart with a fork, leaving you with strands of the softest beef you can imagine. Run a hot sauce through it and shove it in a roll or just use the cooking liquor as a sauce, put in a bowl and cover (mashed potato would be amaze with it). You'll need a casserole dish - get that on to a hob, high heat with a little oil and put the oven on 140c (no more).

CourseMain Dish
CuisineBritish

Servings6 People

Prep Time15 Minutes

Cook Time5 Hours

Ingredients

3whole white onionpeeled them all and slice two, cut the third in to quarters and leave seperate
2fresh carrotpeel them if you like, don't have to - but chop them in to chunks
2sticks celerychop into chunks
350ml aleuse your fav, even Guinness will do (not lager though)
500ml beef stockdepending on the size of the joint and pot - you'll only add enough to just cover the meat
1kgbrisket of beef
2tablespoons tomato puree
2whole bay leaves
1decent handful fresh thyme

Instructions

Casserole dish should be on the hob - if you don't have a hob proof dish, use a pan for this and add to an oven proof version. Run oil on the beef and season very well with Maldon Sea Salt and cracked black pepper.
When the oil is hot, brown off the beef brisket on all sides and ends, remove and put to the side.
You may have been able to chop all your bits whilst browning it off, turn chop, turn chop. In which case, you can throw your sliced onions straight in with the thyme and bay leaves- you shouldn't need more salt. Give em a stir, fry for 5 and get all the beef treats off the bottom of the pan.
Put the beef back in and add the ale, tomato puree and enough stock to cover the beef brisket. Put the lid on and cook for three hours - leave it completely alone.
After three hours, carefully remove the pot and turn the beef brisket over. At the same time add all the carrots, celery and quartered onion.
I also added a spoonful of Fortnum and Mason Beef Extract - this is totally optional.
Cover and put back in for another two hours - don't touch it.
When done, remove the beef brisket from the liquor - see what I mean, you've got a ready made sauce here, almost like a stew.
Put it on a chopping board, remove any chef's string, cover with folk and let it sit for 10 mins. Then grab two forks and pull it apart. Don't forget to try some - uhhhhh.
Serve it however you planned.

The post Cook the perfect Beef Brisket and pull it with a fork | National Dish Recipe appeared first on National Dish.

beef Archives | National Dish

How do you make Vietnamese Pho? | National Dish of Vietnam

Cook the perfect Beef Brisket and pull it with a fork | National Dish Recipe