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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.

Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast

Wayne @NationalDish — Thu, 13 Apr 2017 20:24:11 +0000

Street food that kids will love, this is finished in Ghanaian style but is the Côte d’Ivoire recipe
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

I’ve sort of done two recipes in one. Alloco, which is known as Kelewele in Ghana (also Dodo in Nigeria and Makemba in the Democratic Republic of Congo) is a common West African street food and side dish. So, how do you make Alloco?

I’ve added roasted nuts to this version, which would make it Ghanaian, but the base is the Ivory Coast recipe – you decide.

How do you make Alloco | Kelewele | Fried plantain with roasted nuts

If you think you can remember, get a wok or saucepan and heat enough vegetable oil for the plantain to float when cooking, heat it slowly whilst you do the prep.

CourseSide Dish, Snack, Starter
CuisineAfrican, Côte d'Ivoirian, Ghanaian

Servings2 people

Prep Time10 minutes

Cook Time15 minutes

Ingredients

Main stuff

1ripe plantainsliced at an angle slightly less than 1cm wide
200ml vegetable oilenough to stop the plantain touching the pan when cooking
1small handful salted peanuts
1small handful pistachio nutsshelled, obvs

Spice mix

1tsp cayenne pepper
1tsp garlic powder
1small chunk fresh gingerfinely grated
1tsp sea salt flakes

Instructions

Place a heavy bottomed frying pan on a medium high heat and add the nuts, move them around from time to time, don't let them burn. At the same time, on a low heat, place a wok and slowly heat enough vegetable oil to fry the plantain (they will float) - keep an eye on this too. Peel and slice the plantain, at an angle.
In a bowl add all the spice mix and then the sliced plantain - be gentle, don't mash em.
When done, the plantain should be a lovely golden brown, covered in the spice dust.
Give the nuts another wiggle, if you think they're done, turn the heat off and let them sit in the pan.
Get the oil in the wok hot enough to fry, using a slotted spoon, dip one of the plantain slices, if you get an instant reaction, it's ready. In batches, lower in enough plantain so they're not overcrowded and cook for about 4-5 minutes - don't burn them, if they look too dark, it's been too long.
On a plate, place a few layers of kitchen towel and using a slotted spoon, fish out the plantain and place on the plate to drain - note the colour, that's done.
Once all cooked, pile high on a serving plate and sprinkle over the nuts.
Thank you Côte d'Ivoire

Merci

The post Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast appeared first on National Dish.

How do you make Filipino Pork Adobo | Adobo Baboy | What is the national dish of the Philippines?

Wayne @NationalDish — Tue, 11 Apr 2017 11:31:48 +0000

Adobo, a deeply flavoured pork dish that melts in your mouth
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

This is undoubtedly the national dish of this multi-island paradise nation. It’s slow cooked pork, poached in a deep flavoured liquor. How do you make Filipino Pork Adobo?

You will probably want a side dish with it, try our filipino garlic fried rice (sinangag) recipe.

How do you make Filipino Pork Adobo | Pork slow cooked in soy, vinegar and garlic.

Using pork shoulder for this will benefit the slow cooking process - whilst the sauce is reducing and concentrating the pork will soften and take on all the flavour, uhhhhhhh

CourseMain Dish
CuisineFilipino

Servings2 people

Prep Time20 minutes

Cook Time90 minutes

Ingredients

350g pork shoulderI used a couple of steaks
3tbls vegetable oil
50ml malt vinegarI used clear
100ml dark soy sauce
2 bay leaves
8cloves garliccrushed
2tsp black pepper cornscrushed
150ml water
1thumb sized piece fresh gingergrated

Instructions

Cut the pork in to largish chunks, it'll will reduce in size during the cooking process.
Place all the oil in to a saucepan on a medium high heat, when hot, add all the pork and give it a stir, you don't want to seal the meat.
Straight away add about two thirds of the peppercorns, garlic and ginger, quick stir,
Add all of the soy, water and vinegar, slosh it around and throw in the bay leaves, bring to the boil and turn down the heat to a gentle simmer. You'll let this go like this for a minimum of 90 minutes, all you have to do is not let it dry out - just add a little water if need be, but it must go for the whole time.
When you've reached the target time all the liquid should have reduced down to a glistening coating on the pork - not dry and not sat in a pool. Grab a warm serving plate, build a pile of Adobo and serve.
Thank you The Philippines

Salamat

The post How do you make Filipino Pork Adobo | Adobo Baboy | What is the national dish of the Philippines? appeared first on National Dish.

How do you make Nepalese Lamb Pakku? | What is the national dish of Nepal?

Wayne @NationalDish — Mon, 20 Mar 2017 22:31:25 +0000

Nepalese Lamb Pakku – not the national dish, but ace none the less
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

I’ve done this to accompany a Dal Bhat, a match made in heaven, or as near to it as you can get in the Himalayas.

In Nepal they would use mutton or goat rather than lamb, but it makes for a close substitute in the UK. Not that mutton is that hard to get, if you really want it, lamb is plenty good enough.

It starts with marinating and as always, the longer the better, but even if you can only manage an hour, take it, it’s totally worth it. How do you make Nepalese Lamb Pakku?

How do you make Nepalese Lamb Pakku | Nepali style slow cooked lamb, mutton or goat

Whilst this is a slow cook dish it is low maintinence. Don't get me wrong, it's not a 10 hour roast job, it's about 60 minutes cooking time (plus marinating) - but slow is the key. The good thing is, you barely touch it as it cooks, leaving you plenty of head space to cook it some friends. It's not a complicated dish, but much like climbing Nepals highest mountain - good preparation is the key to achieving something amazing.

CourseMain Dish, Side Dish
CuisineNepalese

Servings2 people

Prep Time20 minutes

Cook Time60 minutes

Ingredients

Main bits

4 lambchops
2tbls vegetable oilolive oil is fine

Spices and stuff

2tsp cumin powder
1.5tsp coriander powder
1.5tsp chilli powder
2tsp turmeric powder
1tbls fresh gingergrated
5cloves garliccrushed
4 bay leaves
4 cloves
2 cinnamon sticks
4 cardamom pods
1pinch saltMaldon is the best

Instructions

Get a good size mixing bowl ready, it's about to take more flavour that it may have in a long time.
On a chopping board, and please be careful, get the lamb and chop it up in to bite size pieces, some on the bone and some not and place in the bowl. Keeping the lamb on the bone helps with the cooking process and also gives it a feeling of authenticity. Use kitchen shears (meat scissors) if you have them.
Next, take all of your spices and a dash of oil and throw the lot in to the bowl, get your clean hands in there and mix it all thoroughly - coating all the meat. The smell alone at this point should have you wetting yourself, let alone the colour.
Cover and place in the fridge. If you can only manage an hour it's still worth it - it's like Everest Base Camp. Stretch that to three or four hours then we're talking Everest Camp Three and way more depth. If however you can do 12 hours plus (overnight would be smart) then we're basically at The Hillary Step about to summit the highest point on earth.
When you're sure that you are as prepared as you can be, get a large saucepan with a lid (not frying pan) on to a low heat and add the lamb.
Over the next 30 minutes slow cook it and stir only three times, all you need do is prevent it from catching. What started as a rather dry looking dish will suddenly start to release fats and water, sitting the lamb in a shallow but bubbling sauce.
Now remove the lid, again stirring only to keep it from catching on the bottom, cook for another 30 minutes and evaporate as much as the liquid as possible.
When done you should have a slightly glistening, deeply coloured and wonderful smelling Nepali Lamb Pakku.
Remove the cinnamon, bay leaves, cardamon pods and cloves (if you can find them - don't bust a gut, just get rid of the obvious stuff) and in a bowl or very white plate, make a nice little mountain of lamb.
This is an easy dish with lots of passive time to create some other dishes to go with it - your mates will think you've actually climbed Everest...maybe.
Thank you Nepal

धन्यवाद

The post How do you make Nepalese Lamb Pakku? | What is the national dish of Nepal? appeared first on National Dish.

Japanese Ramen Noodles with Roast Lamb | ラーメン | What is the national dish of Japan?

Wayne @NationalDish — Thu, 02 Mar 2017 15:49:45 +0000

Is this the national dish of Japan, probably not – and whilst sushi is not simply rice and seafood, far from it, Ramen makes for a great cooking experience? Plenty of ingredients and rather simple to make.

I’ve replaced the wheat noodles with a low carb substitute…and so should you.

ラーメン | Japanese Ramen with roast lamb and courgette noodles (zoodles)

Ramen is one of those things that when asked, 'what do you wanna eat'? and someone says 'let's go out for Ramen' - it leads to an instant 'good shout' and probably a cuddle or better... This version uses left over roast lamb and for good reason.

CourseMain Dish
CuisineJapanese

Servings2 people

Prep Time15 minutes

Cook Time30 minutes

Ingredients

Main stuff

400g lambideally yesterdays roast and cut in to decent sized strips - I used leg
500ml lamb stockbest do this first so you have it to hand (remember to use gluten free)
2 spring onionsslice them up at an angle around 1cm
2boiled eggstry to boil them so that the yolk runs ever so slighty
2tbsp sesame oil
3heads pak choiremove the root stalk, cut the leaves off whole and slice longways. Take the main stalk layers apart.
1handfull closed cup mushroomssliced
1small white onionchopped

Spices and stuff

1thumb fresh gingersliced in to matchsticks
3cloves garlicfinely sliced
2tbsp dark soy sauce
1pinch Chinese five spice
1bnuch fresh corianderfinely chop the stalks, you'll need them and roughly chop the leaves
1tsp chilli powder
1splash rice wine vinegar

Noodles or Zoodles

2 green courgettes (zucchini)spiralized in to noodles or, if you must
250g noodlesthese should be ramen noodles made from wheat (gluten warning if you use these)
1medium carrotspiralize these or chop in to very thin strips. they won't be cooking for long
1 finger chillithinly sliced, I used two, best to apply your preference (normal chilli's are fine too)

Instructions

If you are using zoodles, have them spiralized and to hand, do the carrots too - keep separate and you will not be cooking them. If you simply can't do without the carb and have opted for ramen noodles, follow the cooking instructions and slightly under cook, strain and leave to the side - as they steam they'll finish cooking.
A quick note about the lamb, it's better to use pre-roasted as you're not going to cook it for very long. Let's assume you've roasted it properly and not hammered it, you should have nice pink strips. Now, I wouldn't blame you for not being overly happy with that blood, but, if you are lucky enough to have it, spoon it in just after you add the stock...oh yeah.
Pop the sesame oil in to a pan on a medium heat. Keep an eye on the heat, you don't want to add lots of colour to things, it will tarnish the broth.
Add the sliced garlic, ginger, coriander stalks, onion and soy to the pan and cook gently for a couple of minutes, then add the chilli powder, five spice and a small splash of the rice vinegar, stir and then add all of the stock.
Bring it to the boil and turn down to a simmer - now's the time to check and season to taste - you can use some salt if you like, but soy would be better - and be careful, don't over season.
Put your eggs on to boil, from cold. When they reach a rolling bubble, in this order - add the lamb, carrot, mushrooms, pak choi stems, spring onions and then the leaves to the stock pot (not the egg water - shakes head and rolls eyes). Let your eggs boil for about 6 and no more than 7 minutes, to get hard whites and the yolk just on the almost runny side.
Whilst your eggs are on the go, get two decent sized bowls and put a pile of the zoodles (or carb heavy noodles) in the middle. You're about to cover them in the hot broth, that will be more than enough to heat them through. Cooking zoodles will just turn them to mush.
Whip your eggs out, pop them in to cold water and peel as soon as possible, and put aside.
Then, using some tongs, grab equal amounts of all the gubbins and layer in to the bowls with the zoodles. Then, with a ladle, cover with plenty of the broth. Throw the coriander leaves on top, slice your eggs in half and place them on too.
Thank you Japan

ありがとうございました

The post Japanese Ramen Noodles with Roast Lamb | ラーメン | What is the national dish of Japan? appeared first on National Dish.