Text 14459, 78 rader
Skriven 2008-09-30 23:17:00 av JIM WELLER (1:123/140)
Ärende: Viet 3
==============
That's it for tonight. More to follow though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hu Tieu Nam Vang (Phnom Penh Noodle Soup) Part 2
 Categories: Vietnamese, Soups
      Yield: 8 servings
 
           Prepare the toppings
 
  4. While the broth simmers, poach the liver. Fill a saucepan
  halfway with water and bring to a boil over medium heat. Add the
  liver and lower the heat to gently simmer for about 15 minutes, or
  until the liver feels firm, like the flesh at the base of your
  thumb. Remove from the water and put in a bowl of water for 10
  minutes to prevent it from drying up and turning dark. Drain the
  liver and store with the cooked beef.
  
  5. Prepare the Crispy Caramelized Shallots if you haven't already,
  reserving the cooking oil in the skillet. Add extra oil so that
  there's about 3 tablespoons total. Heat over medium-low heat and
  add the garlic. Gently sauté, stirring frequently, until golden.
  Use a slotted spoon to transfer the garlic to a ramekin or small
  bowl. Set aside to cool.
  
  6. There should be a good 2 tablespoons of oil in the skillet. If
  not, add a little extra. Heat over medium heat and add the pork,
  salt and pepper, stirring to break the pork up into small pieces.
  Cook, stirring, for about 3 minutes, or until the pork is cooked
  through. Transfer to a ramekin or small bowl. Set aside to cool.
  All of these toppings may be prepared in advance and refrigerated.
  Return to room temperature before assembling the bowls.
 
           Assemble the bowls
 
  7. Cut the pork and liver into thin slices, about 1/16 thick. For
  the best results, make sure they are cold. Have ready the shallot,
  garlic, ground pork, noodles, and shrimp for assembling the bowls.
  Arrange the garnishes on a plate or put them in small dishes and
  put on the table.
  
  8. To ensure good timing, bring the broth to a simmer over medium
  heat while you are assembling the bowls. Add the shrimp and poach
  them for about 2 minutes, or until they have curled and turned
  orange. Remove from the broth and set aside.
  
  9. At the same time, fill a large pot with water and bring to a
  rolling boil. For each bowl, place a portion of the noodles on a
  vertical-handle strainer (or mesh sieve) and dunk the noodles in
  the boiling water. As soon as they have collapsed and lost their
  stiffness (10 to 20 seconds), pull the strainer from the water,
  letting the water drain back into the pot. Empty the noodles into
  a bowl.
  
  10. Top each bowl with sliced pork, liver and 2 shrimp. In the
  center add some cooked ground pork, fried garlic, and crispy
  caramelized shallot. Finish with a sprinkling of black pepper.
  
  11. Raise the heat and bring the broth to a rolling boil. Do a
  final tasting and make any last-minute flavor adjustments. Ladle
  about 2 cups broth into each bowl, distributing the hot liquid
  evenly to warm all the ingredients. Serve immediately with the
  garnishes.
  
  Makes 8 bowls

  From: Andrea Q. Nguyen's Vietworldkitchen.com
 
MMMMM

Cheers

YK Jim


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