Vietnamese sweet and sour pork spareribs

This is recipe from my mom. It’s quite simple but so stunning. You should make at home for dinner because your family need energy to continue the day’s task like work, studying…And a hot, succulent and fragrant meal will refresh all of you.

Ingredients: serves 4-6 people

-    1 pound pork spareribs, bone in, cleaned and drained, cut into bite-sized pieces ( around 1.5 inches)

-          2 cloves garlic, peeled and finely chopped

-          2 small red shallot, peeled and finely diced

-          3 medium- size ripe tomatoes, diced into small pieces

-          1 tablespoon white vinegar

-          1 teaspoon cornstarch

-          1 scallions, green part only, sliced into thin rings.

-          1 hot fresh chili, sliced into thin rings

-          2 tablespoons cooking oil

-          clean water

For the marinade:

-       1 clove garlic, peeled and minced

-       1 tablespoon fish sauce

-       2 teaspoons granulated sugar

-       1 teaspoon seasame oil.

Garnishes arranged on a plate and placed at the table:

-          1 cucumber, thinly sliced

-          2 tomatoes, thinly sliced

Accompaniments:

-             Soy sauce

-             Hot chili sauce

-             Tomato sauce

Method: 

1.            Combine the marinade ingredients in a mixing bowl and mix well. Add the spareribs and turn to coat in the marinade, then cover and marinated for 30 minutes. Drain off and reserve the marinade.

2.            Place a wok or frying pan over medium heat. Add 2 tabespoons cooking oil. When hot, add the garlic and red shallot. Gently stir until fragrant and golden brown.

3.            Add the spareribs , sear and turn until golden brown on the outside.

4.            Pour 2-4 tablespoons water into the marinade. Stir well and add to cover the spareribs. Reduce the heat to medium low. Cover lid and allow to simmer for 20 minutes.

5.            Add the tomatoes and continue to simmer until the tomatoes breakdown and thicken.

6.            In the meanwhile, combine the cornstarch with 2 tablespoon water in a small bowl. Stir well into a slurry.

7.            Add the cornstarch slurry and gently stir to thicken the sauce even more.

8.            Taste and adjust the flavor with the addional sugar, salt, fish sauce.

9.            Add 1 tablespoon white vinegar. Taste again. The sauce should be well sweet and sour.

10.        Finally top with chopped scallions and sliced chili.

11.        Remove from the heat. Transfer to a serving plate.

 

Serving:

Serve hot with the garnish plate.

Eating with warm rice and a dipping sauce as soy sauce, or/ and tomato sauce.

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Vietnamese beef noodle soup ( Pho)

“Pho”, a  simple soup of beef broth, herbs, spices and rice noodles,  is very popular throughout Vietnam and truly represents Vietnamese cuisine. While traditionally a breakfast food, it is now served at all time daily and eaten regularly by rich and poor alike.

You can have bowl of pho in Vietnamese noodle shops, in Vietnam or aboard. But why don’t you make it yourself ? There are a lot of recipes for Pho , from simple to complicated methods. Today, I would like to represent you a simple way to cook this delicous soup. It’s very easy and quick. It’s a best choice for breakfast when you haven’t too much time for cooking.

Ingredients: serves 4 people.

For the bowls:                                   

-          1 pound flat rice noodles.

-          2 medium onions, peeled and thickly sliced

-          1 pounds beef flank steak, frozen for 20 minutes, very thinly sliced.

-        4 scallions, green part only, sliced into thin rings ( Don’t throw away the white parts, which will be used for making the broth)

-          1/4 cup of finely chopped cilantro

-          ground black pepper.

For the broth:

-          2 liters water

-          10 cups canned beef broth

-          2 tablespoons fish sauce

-          1 teaspoon salt

-          2 teaspoons granulated sugar

-       1-inch piece ginger, peeled and thinly sliced into 5 slices and lightly smashed with the flat side of a knife

-          1 cinnamon stick

-          3 pieces star anise

-          4 scallions, white part, cut into thin trips

-          2 tablespoons of cooking oil

Vegetable garnishes arranged on a plate and placed at the table:

-          2 fresh limes, cut into wedges.

-          1 red hot chily, thinly sliced.

-          1 bunch of thorny coriander

-          1 bunch of basil sprigs

-          1 bunch of fresh mint

-          1/2 pounds of fresh bean sprouts

Accompaniments:

-          Hot chilli sauce

-          Hoisin sauce.

Method:

Make the broth:

1.      Add 2 liters of water to pot, bring to boil over high heat.

2.      Add canned beef broth. Reduce the heat to gently simmer. Use ladle to remove any scum or froth that rises to surface.

3.      Saute the onions, ginger, star anise and cinnamon stick in a skillet over medium high heat with 2 tablespoons cooking oil. Saute until onions begin to brown. Transfer them all to the pot of beef broth.

4.    Add sugar, salt, fish sauce to the pot and bring to bowl. Add white parts of scallion.Then reduce the heat and simmer for 30 minutes.

5.    Taste and adjust the flavor with the addional sugar, salt, fish sauce. The broth should taste slightly strong because the noodles is not salted.

6.      Add sliced beef to the broth. Allow the beef in hot broth. It will cook fast because the beef is thinly sliced, and no boiling is needed. Turn off the heat.

Assemble “ pho” bowls:

1.     Blanch noodles: boil water in a small pot and cook the flat rice noodles according to package direction. For each bowl, use long- handle strainer to blanch a portion of noodles. Empty noodles into bowls. Noodles should occupy 1/3 of the bowl.

2.     Blanch the bean sprouts if desired: blanch about 30 seconds in same pot. Drain and add to the garnish plate.

3.  Add other ingredients : Place cooked beef slices and garnish with onion, scallion, and chopped cilantro. Sprinkle black ground pepper.

4.    Ladle the broth : Ladle hot broth into each bowl, distributing hot liquid so as warm fresh ingredients specially onion.

Serving:

Serve hot immediately with the garnish plate.

Eating with hoisin sauce and hot chili sauce.

Using chopsticks and spoon to enjoy your delicious soup.

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