Vietnamese food is considered one of the healthiest cuisines in the world; the deliciously fresh flavors are a true testament of the culture’s impeccable approach to the overall culinary experience.
© Wanderlust Tips
According
to Differences in Vietnamese regions, Vietnamese food can be basically divided
into three main types of regions.
Northern
Vietnam is characterized by mammoth mountains, high altitudes and is the
coldest region of the country. The North is also influenced by their Chinese
neighbor, so stir fries and slow-cooked stews are quite prevalent for the cold
weather.
Central
Vietnamese cooks pride themselves on developing a cuisine that is built on
complexity, sophistication and spiciness. The foods are colorful and decorative
which results in a delightful presentation. As a result, portion sizes have a
tendency to be on the smaller side, but the number of courses increases.
The
Southern region of Vietnam is graced with gorgeous sunshine and fertile crops
that lead to an abundance of tropical fruits, leafy vegetables and succulent
seafood. Southerners are also known for their sweet tooth; coconut milk and
sugarcane are major components that sweeten things up.
Despite
the various differences, Vietnamese cookery has many parallels. A brilliant
balance of aromatics, heat, sweetness, sourness and fish-sauciness reigns
supreme. Vietnamese dishes also include five types of nutrients: powder,
liquid, mineral elements, protein and fat. Five seems to be the common
denominator; Vietnamese cooks try to include five colors (white, green, yellow,
red and black) in their pageantry of beautification.
In
addition, Vietnamese dishes must appeal to the five senses: food presentation
stimulates the eyes, the deconstruction of crispy dishes harmonize to a
symphony of satisfying sounds, the tongue swirls in a bouquet of flavors,
aromatics tease one’s sense of smell to daily familiarities, and of course the
sense of touch climaxes the fundamental features of sense perception.
Vietnamese
cuisine is a reflection of the personality and culture of the Vietnamese
people; warm, charming and sophisticated. If one had to choose a dish that is
most representative of the Vietnamese cultures, there is no doubt pho
(pronounced “fuh”) would be voted number one.
Pho
is the national dish of Vietnam and sold everywhere from upscale restaurants to
street corners where home cooks set up makeshift kitchens and sell their
version of this cultural treasure. Pho is an aromatic rice noodle soup that is
served with a plate of lean meats, bountiful seafood, crispy vegetables and
fragrant herbs.
There
is no denying that the pho broth is what gives this soup its distinct character
and is the most important element. Anyone who is familiar with this dish knows
the broth is the soul of the dish. The beauty of pho is that once you have
cooked the broth and noodles, everything else is made to order.
Many
recipes call for a preparation using two stockpots of water. The bones and
scraps of meat are parboiled in one pot for a brief time. This is to remove all
the impurities on the outside of the meat and bones. Then they are rinsed and
placed in the second pot of water.
The
second pot’s temperature is kept at a simmer for a few hours, skimming any scum
on a regular basis. Spices are then added according to personal preference. Pho
purists insist that onions and ginger need to be charred in open flames before
adding to the soup for more depth of flavor.
After
a few hours, the soup bones are removed. The remaining broth is allowed to
simmer for a few more hours. The pho broth is then strained and seasoned with
fish sauce, salt and rock sugar. At this point, the pho broth should be clear
and free from impurities.
Preparing
traditional pho at home can be challenging for the simple fact that it takes
time for the marrow in the bones to dissolve into the water to form a perfect
pho stock. You cannot force it with a shorter and harder boil. The flavor of
the marrow is the essence of the broth and it must be brought out gently and
doing so takes time.
Vietnamese
style shrimp noodle soup is a simplified version of pho. From start to finish
it should not take you more than 1.5 hours. In a restaurant, the pho broth
alone can simmer as long as 8 to 12 hours.
You
have three options of how to present the soup. The first is to serve individual
bowls filled with hot stock and noodles with a large platter of meats,
vegetables and herbs for your guests to choose from. You can also serve each
guest with an individual plate of toppings. The third option is to serve the
soup with the embellishments already on the soup.
Spring
is perfect for trying one’s hand at the art of pho. Cooking is about expanding
and appreciating other cuisines. Vietnamese style shrimp noodle soup is a
tasty, fun way to experience that. Enjoy!
Vietnamese Style
Shrimp Noodle Soup
Noodles
8
ounces’ rice noodles
Broth
1
teaspoon coriander seeds
2
cloves, whole
½
teaspoon black peppercorns
1
tablespoon sesame oil
4
medium cloves garlic, minced
2
tablespoons ginger root, peeled and minced
½
tablespoon chili garlic paste
5
cups seafood stock
3
cups chicken stock
3
strips lemon peel
2
star-anise
2
tablespoons Asian fish sauce
2
tablespoons soy sauce
2
tablespoons hoisin sauce
1
teaspoon granulated sugar
1
teaspoon cinnamon
6
cups bok choy, chopped
Toppings
for Soup
Sweet
onions, very thinly sliced (preferably on a mandolin)
Bean
sprouts
Jalapenos,
sliced thinly
Scallions,
sliced thinly
Fresh
Thai basil leaves
Fresh
cilantro leaves
Chopped
salted roasted peanuts
Lime
wedges
Processing
1. Prepare the rice noodles according
to package directions and set aside.
2. Toast coriander, cloves and
peppercorns in a dry pan over medium heat for 4 minutes or until they become
very aromatic. Remove from heat and crush with mortar and pestle or spice
grinder.
3. In a large pot, warm sesame oil
over medium heat. Add garlic, ginger and chili paste and sauté for 1 minute to
release the flavors.
4. Add stocks, lemon peels, star
anise, fish sauce, soy sauce, hoisin sauce, sugar, cinnamon and reserved
toasted spices. Bring to a soft boil, reduce heat, and simmer for 20 minutes.
Add bok choy and simmer for another 5 minutes. Add shrimp and cook just until
the shrimp are done; do not overcook. Readjust seasoning of broth if necessary.
5. Divide rice noodles evenly between
four large bowls and ladle soup into each bowl. Either serve soup toppings on
one large platter for all to share or individual plates of toppings. You also
have the option to serve each individual portion fully embellished with the
soup toppings.
Serves
4
Secret
Ingredient -
Purity. “The purity of soul cannot be lost without consent.” – Saint Augustine
By Deborah Lee
Walker/ Ocean City Today