Quick Vietnamese Beef Pho (Phở)
Quick Vietnamese Beef Pho
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Quick Vietnamese Beef Pho
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
For the Broth
For Serving
Servings: servings
Instructions
  1. Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  2. Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
  3. In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
  4. When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
  5. While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices 1/4 inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
  6. In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
  7. When the broth is ready at 30 minutes, a little longer does not hurt 😉 place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
  8. Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
  9. Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  10. Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  11. Let people add their own toppings as they choose, enjoy.
Recipe Notes

I will price this when I get a good cut of beef. For now I will say fair cost.

Adapted from an internet recipe.

Chinese Tea Eggs (Marbled Eggs)
Chinese Tea Eggs (Marbled Eggs)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Chinese Tea Eggs (Marbled Eggs)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
  2. Main ingredients measured out. Star anise and cinnamon, black peppercorns, and the tea.
  3. Add the rest of the ingredients, except the salt, to the water and bring to a boil then reduce to a simmer.
  4. While waiting on the water to boil, use the back of a knife and tap all over each egg, this makes the cracks needed for the marble effect.
  5. When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refridgerate, in the liquid overnight.
  6. Serve as a snack or with a noodle or porridge dish.
Recipe Notes
Chinese Five Spice Pork Belly
Chinese Five Spice Pork Belly
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
My mother in law loves Chinese Five Spice Chicken, and loves it more when made using pork belly, so this is a slightly different recipe than what is on the spice pack. This is not a secret recipe or an internet recipe, this is a modified recipe based on the pack of spice you can buy in every town. The Lobo brand of spices have instructions in Thai and English on every spice packet I have used from them. I made this on 31 May 2017 and it was very well received by my mother in law, and it is delicious, my comments below. I did not get all the step by step photos so I will be making this again soon, so easy and inexpensive as well.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1 hour, or so
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1 hour, or so
Chinese Five Spice Pork Belly
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
My mother in law loves Chinese Five Spice Chicken, and loves it more when made using pork belly, so this is a slightly different recipe than what is on the spice pack. This is not a secret recipe or an internet recipe, this is a modified recipe based on the pack of spice you can buy in every town. The Lobo brand of spices have instructions in Thai and English on every spice packet I have used from them. I made this on 31 May 2017 and it was very well received by my mother in law, and it is delicious, my comments below. I did not get all the step by step photos so I will be making this again soon, so easy and inexpensive as well.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1 hour, or so
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1 hour, or so
Ingredients
Servings: servings
Instructions
  1. Prepare the pork belly by slicing into 1 1/2 inch pieces, we used 700 grams. Place the meat in a bowl.
  2. In the bowl of meat, add the 5 Spice Powder. Rub that in with your fingers until all pieces are coated. This photo is just before I added the spice powder.
  3. In a large pot, heat a splash of olive oil then add the garlic and sugar, when the garlic is fragrant, about a minute, ass the pork, cook for a few minutes turning a few times. You are browning them, not needing to cook through, that will happen later.
  4. Add the eggs, salt, light and black soy sauces, and bean curd if using, add enough water to nearly cover the eggs, and simmer for an hour. This photo is right after the eggs and water was added.
  5. At 1 hour, the eggs should be a light brown, check for tenderness of the pork, if tender, serve over rice, add some of the broth as well to the rice.
Recipe Notes

Prices can very with pork, if you go with a local vendor at an open market, you are getting fresh and much lower cost. Pork belly at Tesco is 220 Baht/kilo, the pork belly used in this recipe and in the photos, I purchased from an open market, 140 Baht/kilo. For this recipe the pork cost about 105 Baht/700 grams. For 4 servings this is about 77 cents per serving.

Modified from a recipe on a spice packet.

Oatmeal Butter Cookies
Oatmeal Butter Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good, on my to make list. Quick cooking oats are on my shopping list now.
Prep Time
30 minutes
Cook Time
12-15 minutes
Prep Time
30 minutes
Cook Time
12-15 minutes
Oatmeal Butter Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good, on my to make list. Quick cooking oats are on my shopping list now.
Prep Time
30 minutes
Cook Time
12-15 minutes
Prep Time
30 minutes
Cook Time
12-15 minutes
Ingredients
Servings:
Instructions
  1. In a large bowl, beat the butter until smooth, add both sugars, beat until fluffy. Beat in the egg and vanilla, then add the flour, salt, cinnamon, and oatmeal. Cover the bowl and chill in the refrigerator until it is firm.
  2. Preheat the oven to 160 C. Shape the dough into large marble sized balls and place on ungreased cookie sheets. Flatten each ball with the bottom of a drinking glass dipped into granulated sugar.
  3. Bake the cookies for 12-15 minutes or until the cookies are just set and light golden brown. Cool the cookies on the cookie sheets for about a minute, then remove to wire racks to cool.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Squid Macaroni
Squid Macaroni
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds tasty! This is a cheater version of the Greek dish called Macarontha, which is squid in a tomato sauce served over macaroni pasta and topped with sheep's cheese. I'll pass on that type of cheese however. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Squid Macaroni
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds tasty! This is a cheater version of the Greek dish called Macarontha, which is squid in a tomato sauce served over macaroni pasta and topped with sheep's cheese. I'll pass on that type of cheese however. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Cook macaroni in a pot of boiling water until tender, drain and set aside.
  2. In a small saucepan, boil the squid in cups of water mixed with the red wine vinegar for 4-5 minutes. Drain, cut into rings, reserve the tentacles and set aside.
  3. Heat the olive oil in a large heavy non stick skillet. Cook the onion and garlic until onion is tender but not brown. Stir in the squid and cook for 2 more minutes. Pour in the tomato puree, white wine, and lemon juice. Season with cinnamon stick, bay leaves, oregano, salt and pepper. Bring to a boil then reduce the heat and simmer partially covered for 15-20 minutes, stirring occasionally.
  4. Remove from heat, remove the bay leaves and cinnamon stick pieces then mix in the macaroni. Serve with Parmesan cheese for topping.
Recipe Notes

Squid will run about 100 Baht/500 grams, for 4 servings this is about 74 cents per serving.

Shortcut: Tomato Puree.

Adapted from an internet recipe.