Category Archives: Vietnamese

Vietnamese Beef Pho 越南牛肉粉

The unique flavor and pungent aroma of a beef pho is something you would not forget after you tried it. The star of the show is the broth, which does take some time because bringing out the flavor from the beef bones takes time. However, active preparation time is actually not that much. Once the broth is on the stove and simmering, you just need to check up on it periodically!

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Pho no soup1 resize



Ingredients: (Serves 3-4)

  • 2 large onion (1 split in half, 1 sliced thinly)
  • 1 large hand ginger (about 6 inches long), split in half lengthwise
  • 1.5 pounds beef shank, with meat attached
  • 2.5 pounds beef leg bone, cut into 1/2 to 1-inch thick slices
  • 1/4 pound flank steak, sliced
  • 3 whole star anise pods
  • 1 cinnamon stick
  • 1 teaspoon fennel seeds
  • 4 cloves
  • 1/4 cup fish sauce, plus more to taste
  • 1.5 tablespoons sugar (preferably yellow rock sugar)


  • 10 sprigs of basil
  • 1/4 lbs bean sprouts
  • 2 stalks of green onions, chopped
  • 1/3 cup of chopped cilantro
  • 1/2 lime or lemon, cut into thin wedges



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Pho garnish 2

bean sprouts, cilantro, basil, lemon, Sriracha and Hoisin Sauce



  1. Place a wire cooling rack or grill grate directly over the flame of a gas burner set on high. Place onions and ginger on top and cook, turning occasionally, until deeply blackened on all sides, about 10 minutes total.  Peel and discard the blackened skins of the ginger and onions.
  2. Add beef shank and leg bone,in a large stockpot. Cover with cool water. Bring to a boil over high heat. Boil for 10 minutes, then dump water and meat into sink. When cool enough to handle, rinse parts under cool running tap water and return them to the pot. Cover with cool water.
  3. Add charred onions, ginger, star anise, cinnamon, fennel seeds, cloves, fish sauce, sugar, and 1 tablespoon salt. Bring to a boil over high heat, reduce to a bare simmer, and cook for at least 3 hours, up to 6 hours.
  4. Pick out the meat from the beef shin, which should have fallen off of the bone at this point. When cool enough to handle, roughly chop up the meat.
  5. Carefully skim fat off of surface of broth and discard. Season broth to taste with additional fish sauce, salt, and/or sugar. It should be highly seasoned.
  6. Cook pho noodle according to the package instructions.  Add cooked beef shank meat from the soup, slices of raw flank steak, basil, sliced onion, lemon/lime, cilantro, green onions and cooked bean sprouts as you like.  Pour hot boiling broth on the bowl to serve. Serve with sriracha and hoisin sauce.


Source: Traditional Beef Pho



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香茅雞扒 Vietnamese Lemongrass Chicken

香茅雞扒 Vietnamese Lemongrass Chicken (Ga Xao Sa)

It is often said that smell can have a significant impact on how food actually tastes.  Lemongrass chicken, a popular Vietnamese dish, fully illustrates this concept. The fragrance of the lemongrass is similar to that of fresh lemon, hence the name. Lemongrass itself can be eaten directly, but the flavor is very light and so it is more commonly used in combination with other ingredients.  In this recipe, we are mainly taking advantage the fragrance of lemongrass by using it as a marinate for chicken.  The lemongrass fragrance in the kitchen was just as delightful as eating the chicken!


1 stalk fresh lemongrass (commonly found in Asian grocery markets)
2 tablespoons fish sauce
2 teaspoons sugar
4 cloves garlic, minced
1 small piece of ginger
2 hot peppers (adjust according to hotness desired)
Zest of 1 lemon
3 tablespoons water
2 teaspoons corn starch

4 chicken fillets and 2 chicken legs


1. Combine first 8 ingredients in food processor and blend to a paste. If you do not have a food processor, finely chop all ingredients and mix together

2. Apply paste to chicken pieces. Add corn starch and mix thoroughly

3. Marinate chicken in refrigerator for at least 2 hours, preferably overnight

4. Take chicken out, and remove as much marinade as possible. The marinade will easily burn if cooked with the chicken!

5. In a heavy skillet, sear chicken pieces under high heat for about 2 minutes on each side. Reduce to medium heat, until chicken is cooked through.



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