YinofYang
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Phan Zone - Hot & Sour Soup the Vietnamese Way

From Purewow.com: It’s hard to believe that Charles Phan’s hot-and-sour soup uses less than a dozen ingredients. The celebrated San Francisco chef’s soup is undeniably complex and tastes like a dish that requires both an abundance of time and specialized culinary skills to make. But just like all the recipes that appear in Phan’s definitive new cookbook, Vietnamese Home Cooking, this soup is easily attainable for the average home cook. Try making it first for a restorative post-holiday meal, then revisit the recipe to serve as a starter at a Phan-inspired Vietnamese feast down the road. Hot-and-Sour Shrimp Soup Recipe adapted from "Vietnamese Home Cooking" by Charles Phan (Ten Speed Press) Makes 6 servings Start to Finish: 50 minutes Ingredients 2½ quarts chicken broth (preferably homemade) 2 ounces seedless tamarind pulp (available at Asian markets) 2 Thai chiles, stemmed and halved lengthwise 2 tablespoons fish sauce 1 tablespoon plus 1 teaspoon lime juice ¼ teaspoon kosher salt ½ pound medium shrimp--peeled, deveined and cut in half lengthwise ½ medium pineapple--peeled, cut lengthwise into 6 pieces, core trimmed away and cut crosswise into ⅛-inch-thick slices (about 1½ cups) 3 cups mung bean sprouts 1½ cups shredded iceberg lettuce 2 tablespoons finely chopped cilantro leaves Directions 1. In a large saucepan set over high heat, combine the broth with the tamarind pulp and chiles and bring to a boil. Reduce the heat to medium and simmer for 15 minutes, whisking occasionally to break up the tamarind pulp. Remove the saucepan from the heat, strain the mixture through a fine-mesh sieve into a large bowl and discard the solids. Return the soup to the pot. 2. Add the fish sauce, lime juice and salt to the saucepan and bring the soup to a simmer over medium heat. Add the shrimp and pineapple and cook until the shrimp just turn pink, 30 seconds to 1 minute. 3. Divide the bean sprouts and lettuce among six soup bowls. Ladle the hot soup into the bowls and garnish with the cilantro. Serve immediately. Reprinted from "Vietnamese Home Cooking" by Charles Phan. Copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
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Vietnamese Spring Rolls with Crispy Tofu
INGREDIENTS Spring Rolls 1/2 cup each julienned carrots, red pepper and cucumber 1 bunch fresh cilantro 1 bunch fresh mint 4 ounces vermicelli or rice noodles (the thinner the better) 8-10 Rice Spring Roll Papers Almond Butter Dipping Sauce 1/3 cup salted creamy almond butter 1 Tbsp reduced sodium soy sauce (GF if gluten free) 1-2 Tbsp brown sugar, agave or honey if not vegan 1 Tbsp fresh lime juice 1/2 tsp chili garlic sauce Hot water to thin Crispy Tofu 8 ounces extra firm tofu, drained and thoroughly dried/pressed 4 Tbsp sesame oil, divided 3 Tbsp cornstarch 2.5 Tbsp almond butter dipping sauce 1 Tbsp reduced sodium soy sauce 1 Tbsp brown sugar or agave nectar INSTRUCTIONS Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil, flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside. Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar). To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar (or agave) and whisk to combine. Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total. Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy. Leftovers store well individually wrapped in plastic wrap, though best when fresh.
올여름을 강타할 농심의 하절기면 3종
도토리쫄쫄면, 냉라면, 미역듬뿍 초장비빔면 농심이 하절기면 신제품 3종을 선보이며 일찌감치 여름 라면시장 공략에 나선다. 도토리를 함유해 쫄깃한 면발이 특징인 ‘도토리쫄쫄면’과 SNS 화제 레시피로 만든 ‘냉라면’, 여름철 인기메뉴인 미역 초고추장무침에서 착안한 ‘미역듬뿍 초장비빔면’이 그것이다. 제품은 오는 3월 25일부터 순차적으로 만나볼 수 있을 예정. 면 덕후라면, 출시일을 기다리며 아래 각 제품의 특징을 주의 깊게 살펴보길 바란다. 면에 도토리를 넣어 쫄깃함이 살아있는 ‘도토리쫄쫄면’ ‘도토리쫄쫄면’은 여름 인기 메뉴인 쫄면의 맛을 구현하되 면발에 차별점을 둔 제품이다. 과일과 매실로 만든 매콤 달콤한 양념장과 양배추, 청경채, 당근 등의 건더기로 분식집 쫄면 맛을 담아냈다. 특히, 도토리쫄쫄면은 1993년 도토리비빔면으로 처음 출시되어 2004년까지 판매되었던 제품으로 해피라면에 이어 농심이 올해 선보이는 두 번째 뉴트로 제품이다. 라면을 차갑게 먹는 SNS 화제의 레시피에서 착안한 냉라면 ‘냉라면’은 지난해 SNS를 강타했던 라면을 차갑게 먹는 조리법에서 착안해 만든 제품이다. 간장, 식초, 설탕 등으로 육수를 내고, 양파, 무, 채심 등 채소를 넣어 아삭한 식감도 살렸다. 농심은 냉라면이 온라인에서 화제가 된 레시피에서 착안해 만든 제품인 만큼, 인터넷 동영상 플레이어 디자인을 패키지에 삽입해 소비자 흥미를 유발했다. 재생 아이콘과 함께 보이는 냉라면 이미지는 SNS 인기 요리를 그대로 꺼내 먹는 듯한 느낌을 주며 호기심을 자극한다. 비빔면과 미역 초고추장무침의 만남, 미역듬뿍 초장비빔면 ‘미역듬뿍 초장비빔면’은 라면에 미역 초고추장무침을 접목시킨 제품이다. 미역 초고추장무침은 더위에 지치기 쉬운 여름, 입맛을 돋우면서 영양도 보충해줄 수 있는 음식으로 알려져 있다. 농심은 최근 비빔면에 미역을 더해 먹는 레시피가 온라인에서 확산되고 있는 점에 주목하고 제품을 개발하게 됐다. 특히, 전남 고흥산 미역을 사용해 신선한 자연의 맛과 향을 그대로 담았다고. 더 자세한 내용은 <아이즈매거진>링크에서
Green Mango And Papaya Salad
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Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
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