Instant Phố Bò

Super quick Phố Bò a Vietnamese beef noodle soup

Sometimes time just flies and you do not have time to make dinner or you just do not feel like making anything. For occasions like these I always have a small stash of different kind of instant noodles in my cupboard. I had some thinly sliced roast beef in the fridge that I was going to use for sandwiches, red onion, some fresh coriander, fresh bean sprouts and chili. So my choise was easy I as it happened that I had some instant Phố Bò.

I could have saved my self a little dishwashing and used the paper containers the noodles came in, but since it is the dishwasher which has to do the work I thought proper bowls was best, and sitting  arround the table we would get the feel we wnjoyed a proper made meal.

For this 5 minute meal I used:

Instant Phố Bò
A few slices of red onion
Thinly slice roast beef
Fresh bean sprouts
Fresh coriander
A few slices of chili

Follow the instructions for the instant noodles and add some red onions before you add the water.

Arrange a plate with the rest of the ingredients and serve everything together at the table so that each and everyone get to add as much of the ingredients as they want.

It took a maximum of 5 minutes to prepare and make and a little bit longer to enjoy before we all headed out the door for other activities.

Banh xeo, Vietnamese sizzling crepes

I have been wanting to try this crepe at a Vietnamese restaurant in Oslo, but each time I have been there I have been too late, either they have been out or that they have stopped making them for the day.

I saw the pan cake on instagram @kokofoodie, now I really had to try them. They looked so good and crunchy, I love crunchy. Earlier I had only heard about the crepes, from my friend Frk. Fabelaktig, she is my source for Vietnamese food and when we have a lunch date we usually got to a restaurant in Oslo called Lille Saigon 1, this restaurant even got a raving review in the New York Times a little while ago. Since I have not tried the real deal yet, I can’t compare my crepe with a Vietnamese made one. I really have to get my glutinous maximus to this restaurant ASAP. Anyhow after googling I decided to try out this recipe with my twist on it of course:D

• 500 g rice flour
• 2-3 cups water
• 2 cans coconut milk
• 1 tbsp ground turmeric
• 1 tsp salt
• 1 bunch spring onions (scallions), chopped
• vegetable oil

Filling

• 500 g cooked pork belly thinly sliced ( I had leftover pork roast)
• 500 g bean sprouts
• 1 onion, sliced (I used scallions and garlic, I was out of onion)
• 500 g small fresh raw shrimps,I removed the heads
• Lettuce, Vietnamese basil, mint and coriander leaves, to serve

 

Prepare the filling and prepare the batter by mixing the rice flour with water, coconut mik, turmeric, salt and chopped shallots.

In a frying pan, heat just enough oil to cover the pan (tip-off excess) and fry a spoonful of the scallion and garlic(onion), shrimps and for a couple of minutes.

Pour batter mixture into the pan. Tilt the pan so that the mixture spreads thinly.  When the batter begins to crisp around the edge, add some pork, bean sprouts and chopped scallions.beansprouts. Make sure the edges do not stick to the pan by brushing a little more oil around the edge of the pancake.

Fold one half of the pancake over the ingredients and slip onto serving plate. Serve with fresh herbs.

 

 

Ike’s Vietnamese Fish Sauce Wings

I got very curious when I read about these wings on this Blog 

I had to try to make it so I googled the recipe, I have never been to the Restaurant in Portland Oregon that serves them and never had them roadside from a stall in Saigon, so I do not know if they taste the same. But I can tell you that we love them, even picky eater MiniMe loves them.

I found the recipe HERE The story is that Ike carried this recipe around with him until he opened his restaurant Pok Pok. I have made these wings a few times since I first posted them on my norwegian blog back in October 31. 2011, and I have even made the dish with pork.

I tried the wings with just the syrup and it was very sweet and salty, and then I tasted a wing with the syrup, crispy garlic, chopped cilantro, mint and chili. WOW what a flavor bomb and I highly recommended that you try to make these.

Dan: Mum, it is so strange, that dish really stinks, but it is really yummy. I knew that you were making this dish, I could smell it outside.

We eat this with plain jasmine rice and a salad of shredded cucumber, mango (sour / sweet), chopped green onion and a little salt and pepper, to balance the salty wings.

I doubled the coriander and mint,and added chili.

• 1/2 cup Asian fish sauce
• 1/2 cup superfine sugar
• 4 garlic cloves, 2 crushed and 2 minced
• 3 pounds chicken wings, split at the drumettes
• 2 tablespoons vegetable oil, plus more for frying
• 1 cup cornstarch
• 2 tablespoon chopped fresh coriander
• 2 tablespoon chopped mint
• 1 tablespoon chopped chili

1. In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
2. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
3. In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
4. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint, fried garlic and chili.