- Prepare the onions and ginger: Peel the onions and cut them into quarters through the root. Peel the ginger and slice it into quarters down its length.

– Char the onions and ginger: Using tongs, char the onions and ginger on all sides over high flame on a gas stove, or on a baking sheet placed directly under the broiler (about 5 minutes on each side) — until the onions and ginger pieces show charred spots. Rinse the pieces under cool water to remove any loose, gritty, overly charred bits. 
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Dry-roast the spices: Place the cinnamon, star anise, cloves, and coriander seeds in the bottom of a dry 2-quart saucepan and dry-roast over medium-low heat for 1 to 2 minutes, until toasty and very fragrant. Stir frequently to prevent the spices from scorching.

– Combine the broth ingredients: To the pan with the spices, add the broth, soy sauce, fish sauce, chopped carrots, and the charred onions and ginger.

– Cover and simmer the broth: Bring the broth to a boil over medium-high heat, then reduce the heat to medium-low. Cover and continue simmering for 30 minutes to give time for all the spices and aromatics to infuse in the broth.

– Freeze the beef for 15 minutes: While the broth is simmering, put the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly.

– Slice the beef into thin slices: Remove the beef from the freezer and immediately use your sharpest knife to slice the beef into very thin slices. Slice across the grain, and aim for slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve.

– Cook the rice noodles: Bring a second saucepan of water to a boil, drop in the rice noodles and cook according to package instructions (typically 1 minute for very thin noodles and up to 4 minutes for wider noodles). Strain the noodles and run them under cool water to stop cooking. The noodles will start to stick together after cooking, so either divide them immediately between serving bowls or toss them with a little neutral-tasting oil to prevent sticking.

– Prepare the rest of the pho toppings: Thinly slice the scallions and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Roughly chop the herbs or tear them with your hands. Arrange all the toppings on a serving dish and place it on the table.

– Strain the broth: When the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids. Place the broth back over low heat and keep it just below a simmer — you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.

– Prepare the pho bowls: If you haven’t already done so, divide the noodles between serving bowls and top with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth; slices that are stacked or clumped may not cook all the way through. 
 - Ladle the hot broth over top: Ladle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque. Fill each bowl with as much broth as desired.

– Serve the pho with toppings: Serve the pho at the table and let each person top their bowl as they like.
 

– Vegetarian pho: Use vegetable stock or broth and skip the fish sauce. Instead of slices of beef, top the pho with tofu, seitan, mushrooms, bok choy, broccoli, or other vegetables. See here for a full recipe: Vegetarian Pho.

– Make-ahead moments: The broth can be prepared and kept refrigerated for 5 days or frozen for up to 3 months. The beef can be sliced and kept refrigerated for several hours (no longer than 24 hours). The noodles can be prepared, tossed with a bit of neutral-tasting oil, and kept refrigerated for up to a day before serving. The toppings can also be prepped up to a day ahead and kept refrigerated until serving. Pho bo is very delicious not me and people around the world all say it
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Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated. Step 3:
While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan. Step 4: Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces. Step 5: Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes. Step 6: To assemble the banh mi , spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette. And last step is....enjoy ! Banh mi is not too hard to make and it don't take too much  time so let's try to make it in your free time. I'm sure you will like it. What do you think about this recipe ? Share with me at the comment section below. Thanks !

 

In my city, the traditional snack is sweet soup. Sweet soup are made with mung beans, black-eyed peass, kidney beans, tapioca, jelly (clear or grass), fruit (longan, mango, durian, lychee or jackfruit). It is a drinking food, the important of this drinking is sugar. Material is red beans, green beans, rice and some fruit. The steps to make it is not dificult. We can use the material together. Now, we can see a lot of sweet soup.  We can buy this food in market or in groceries in Vietnam. I think you can enjoy it if you have try. 
THANKS FOR READING !!!

There are many special drinks in Vietnam. Among them are egg coffees. Coffee egg? Sounds strange? Who gives eggs to coffee? Surely those who heard the first time about this drink are wondering. Egg coffee is a drink originated in Hanoi since the 1950s. This drink isn't only unique in its name but also in its flavor. Just coffee, eggs, sugar and milk that make people enjoy the first sip. Coffee egg isn't only delicous, good for your health but also easy to do. So, let's me discover this drink recipe. Are you ready? First, we must prepare the ingredients to make this drink. To make this drink, we need: 1 egg, 3 teaspoons of Vietnamese coffee powder, 2 teaspoons of sweetended condesed milk, boiling water. Next, let's make egg coffee. There are 5 steps to make egg coffee. Step 1: Brew a small cup of Vietnamese coffee. Step 2: Crack an egg and discard the whites. Step 3: Put the yolk and the sweetened condensed milk in a small, deep bowl and whisk vigorously until you end up with a frothy, fluffy mixture like the one above. Add a tablespoon of the brewed coffee and whisk it in. Step 4: In a clear coffee cup (we’re going for aesthetics here), pour in your brewed coffee, then add the fluffy egg mixture on top. Step 5: Let's enjoy! It's all the way to finish Vietnamese egg coffee. If you just drink this drink, just watching Hanoi will certainly be interesting. Let's try it on nice day!  If you have any feedback, please let me know! Please give me some comment in the comment box! Thanks for reading! Good bye. See you again in the next post <3 

 

 

 

Makes 3 medium/well done hamburgers (if you want to make medium, beef patties’ cooking time will shorter

+3 brioche buns, split

+3 tablespoons unsalted butter

+12 ounces ground beef

+A tomato, sliced into ¼ inch thick, pat-dried with paper towel

+3 slices of cheddar cheese

+3 small lettuce leaves, washed and pat dried with paper towel

+¼ cup worth of onion, sliced thin

+¼ teaspoon ground black pepper

+3 tablespoons mayonnaise

+3 teaspoons yellow mustard

+3 cucumber pickles, optional

1 Divide the beef into 3 equal portions. Grab one portion and press and knead it between your palms to make a ball.

2 Place it on a cutting board lined with parchment paper. I use the butcher paper that wrapped the ground beef.

3Press it down with your palm and smooth out the edges to make a 4½ inch diameter disc that is slightly wider than the buns. Gently press the center of the patty so it’s a little thinner than the edges so that after the hamburger expands as it’s cooked, the patty will be even.

4Repeat with the other 2 portions and make 3 patties. Set aside.

1 Heat a heavy grill pan for about 2 to 3 minutes until it’s very hot. If you use a regular pan, it will take only 30 seconds to 1 minute. Rub about 1 tablespoon of butter on the grill, then put the buns on it and cook them for about 30 seconds until slightly crunchy and light brown. Turn them over and cook another 30 seconds until both sides are a little crunchy.

2Put the buns on the cutting board, tops and bottoms side by side.

 Cook the hamburger
1 Add 2 tablespoons butter to the grill and spread it evenly. Place the patties on the grill cook for 2 to 3 minutes until light brown on the bottom. Turn them over with a spatula and cook 1 minute.

2 Add the cheese on top of each patty. Cover and cook another minute until the cheese is nicely melted and covers the patties. Remove from the heat.

1 Spread about 1 tablespoon mayonnaise on the bottom half of each bun and about 1 teaspoon yellow mustard on the top half of each bun.

2 Sprinkle some ground black pepper on the top bun.

3 Put lettuce and onion on the bottom bun over the mayonnaise and put a tomato slice on the top bun over the  mustard.

4 Add the cooked patty on top of the lettuce on the bottom bun.

5 Place the hamburger on a large plate. Serve with cucumber pickle.

Put the 2 parts of the bun together like a sandwich, pick it up, and eat it. If it’s too big for you, you can cut it in half with a knife and eat a half at a time, or give the other half to someone else. : )