Sesame Ginger Vermicelli Noodles

Sesame Ginger Vermicelli Noodles
Prep Time: 25 min    Cook Time: 10 min      Ready In: 35 min
Serving Size: 4

INGREDIENTS
1 Pkg Rice-Vermicelli Noodles
1 lb Strip Loin Steak
2 Tsp Vegetable Oil
1/4 Tps  Salt
2 Tbs Sesame Oil
2 Tbs Graulated Sugar
1 Tbs Fish Sauce
2 Tbs Minced Ginger
1/2 Cup Rice Vinegar
2 Cloves Garlic, Minced
1 Carrot, Coarsely Grated
2 Cups of Baby Spinach


DIRECTIONS

Soak vermicelli noodles in a large bowl with hot water for 10 mintues.

Heat a frying pan over medium heat. Add in oil and brown steaks about 3-4 minutes for medium rare each side. Remove meat from pan and let it rest for 5 minutes. Sprinkle stakes with salt and pepper to taste.

In a bowl, whisk together sesame oil, sugar, fish sauce, garlic and ginger. Drain noodles and add in vingar mixture. Toss in carrots and spinach until evenly coated.

Place noodles in a serving bowl and top with sliced steaks.

Vietnamese Salad Roll

Vietnamese Salad Roll
Prep Time: 30 minutes            Cook Time: 0          Ready In: 30 min
Serving Size: 20

INGREDIENTS
20 Sheets of Rice Paper Rounds
1 lb Pre Cook Shrimp
1 Pkg Shredded Carrots
1 Cucumber
1 Lettuce

DIP
1/2 Cup of Peanut Butter
1/3 Cup of Soy Sauce
2 Tbs Honey


DIRECTIONS
Julienne cucumber, devein shrimp cut it half. Soak rice papers into cold water for about 1 minute or until it is soften. Place some lettuce, carrots, cucumbers onto the rice paper, line 3 pieces of shrimp one inch apart of the vegetable like the picture above. Fold in both side of the rice paper and roll.

Mix peanut butter and soy sauce until smooth. Add in honey and stir until blended.

Pho

Pho

Prep Time: 30 min     Cook Time: 24 hrs       Ready In: 24 hrs

Serving Size: 10

My girlfriend sent me a link for soup stock recipes. Here is the following link with lots of different basic soup base. http://www.soupsong.com/bstock.html#beef%20stock 

I have used the Vietnamese Spiced Beef Stock recipe that can be found in the above link with some minor adjustments.

INGREDIENTS

SOUP

3 lb Meaty Beef Bones

3 lb Meaty Chicken Bones

20 Cups of Water

2 3-inch piece of ginger

2 Large Onions

4 Tbs Salt

6 Whole Star Anise

2 Cinnamon Sticks

3 Bay Leaves

8 Whole Cloves

2 Tbs of Sugar

4 Tps Fennel Seeds

NOODLE

1 Bunch of Flat Leave Cilantro Finely Chopped

1 Bunch of Green Onion Finely Chopped

1 Bunch of Thai Basil

1 Lime cut into 8 pieces

5 Cups of Bean Sprouts

60 Tthinly Sliced Fatty Beef

10 Beef Balls

3 Pkg Rice Noodles

DIRECTIONS

 I have used two large pot for this recipe because I was having a few friends over for dinner. Boil water and add in bones, let it boil for about 5 minutes and drain to remove impurities. Add in water and salt along with the bones to return to a boil.

Pre-heat oven to 400 degrees. Cut onions into large cubes. Bake the onion and ginger for 10 minutes. Add onions and ginger to the pot. Wrap all other spices into a cheesecloth and add into the soup to boil.

Reduce heat to medium and allow soup to simmer for 2 hours. Turn off heat and put the soup in the fridge over night.

Take the soup out of the fridge and skim of the fat. Bring soup to boil and simmer for 2 hours. Remove bones and spices. Add in salt to taste. Cut beef balls in half and add into the soup stock let it cook for 10 minutes.

In a separate pot, bring water to boil and add in rice noodles. Cook noodles for 6-8 minutes. Portion 10 bowls of noodles, top with thinly raw slices of fatty beef. Pour hot soup onto the raw beef and top with greens and sprouts.