While in Toulouse, Karen took me home Pham, the Vietnamese canteen she spoke to me. Unfortunately, that day my friend is not in shape. It controls a little broth to the server sexy (according to K) while slowly j'engloutis a huge soup Pho. Decorative elements such as tile red and white and cold recall that the place was once a butcher. Crockery, tables and mismatched chairs give a familiar and casual, a bit vintage.
How do you say "divine" in Vietnamese?
Pho Soup: A
beef broth:
1 kg of beef bones (with cartilage)
2 liters of water 1 onion
4 star anise
A teaspoon fennel seeds
A cinnamon stick 5 cardamom seeds
A small piece of ginger
A teaspoon of salt
A teaspoon of sugar
500 g net
tender beef 1 package rice noodles (pho)
3 scallions finely chopped soy sprouts
accompaniment, except in a small plate:
10 sprigs cilantro, finely chopped 10 sprigs of basil
10 strands of culantro (ngo gay) or cilantro.
100 g green beans hoisin sauce
lime wedges and lemon sauce fish
chili
Sauté onions and chopped ginger. Add beef bones, leek, anise, cardamom, fennel, cinnamon, salt, sugar and pour the water. Bake 30 minutes. Strain the broth.
Cut raw beef into thin slice and reserve.
Soak rice noodles 10 minutes, drain and cook 7 minutes in boiling water. Sewer, rinse with cold water and set aside.
In large bowls, pasta serving, add raw beef, finely chopped spring onions, beansprouts, coriander and add broth.
Pho soup is accompanied by a plate of herbs, green beans and peppers. Serve with fish sauce and hoisin.
Chez Pham
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