Yes, yes, it has been nearly a century since I’ve updated my blog but I was inspired and encouraged by panel of food writers and blog creators who visited The Culinary Institute of America (where I am currently studying and training to become a Chef), to start sharing my stories again with you all, mi querida familia y amigos.
After having fellow culinarians repeatedly ask me, “How can you be a vegetarian and a chef?” even though I am not a vegetarian at all, I figured I might want to try this whole meat thing again. Well, honestly, it was a horribly dry roast I made a few weeks ago that made me see the need to at least cook more meat. Over my summer break, I attempted to make a juicy beef top round roast to serve with citrus quinoa salad and pasilla spiced black beans. After walking to the market and carefully selecting the piece of meat I would like, I rushed home to cook the meat before my guest would arrive. What happened? I certainly cooked it fast enough but I also dried it out. It was a flavorless shoe leather-tasting piece of meat. What a disaster!
Since the dried-out roast episode, I have begun to rethink my aversion to meat. The course that I am currently taking, Cuisines of Asias, has helped me to rethink ways to cook and enjoy meat. The recipe that captured my attention this week was one for Pho Bo, a hearty Northern Vietnamese broth garnished with rice noodles, thinly sliced beef, mung sprouts, scallions, thai bird chilies and small mountain of fresh herbs (Rau Ram, Thai Basil, Mint and Cilantro).
The broth is made by simmering beef bones and a beef shoulder clod in water with roasted ginger and shallots for 1-2 hours. As the stock develops, cinnamon sticks, star anise and cloves are added for a little extra flavor. When the aroma and flavors of the beef and spices become almost intoxicating, fish sauce (Nuoc mam) and salt are added for a finishing touch. Now the broth is ready to be garnished! Pre-cooked rice noodles, fresh mung beans, very thinly sliced onions and paper-thin slices of raw beef are then added to a bowl and covered with the hot broth. The slices of raw meat are cut so thin that the heat of the broth cooks them.
I have eaten Pho on several occasions in Silver Springs, MD however I only ate chicken, seafood or vegetable Pho. However, the beef version that I just described, Pho Bo, never made it to my place at the table. When I first looked at the slices of light meat in the bowl, my mouth reluctantly opened and my stomach waited for a large weight to drop. As I forgot about what I was eating, and simply paid attention to the taste and sensation, I was warmed and enjoyed the mix of heat from the chilies and sambal (hot pepper sauce), slight tartness from the nuoc mam with the freshness from the herbs and the savory warmth of the meat. As far the weight of the meat in my stomach went, I experienced no such thing. I felt the same as if I had just eaten a chicken or seafood soup.
For at least the past three years, meat and I have not mixed on many occasions but the Pho Bo I made in Cuisines of Asias is something even I, Ms. Fish and Vegetable Lover herself, can crave. Yes, I know it is the summer time and the last thing most of us want to eat is hot soup. BUT, as the effects of global warming bring us surprises each day, I suggest that if you have not tried any variety of Pho (Beef, Seafood, Chicken or the like) look for a Vietnamese restaurant in your area and spend a cool evening with a bowl of this comforting soup.
After having fellow culinarians repeatedly ask me, “How can you be a vegetarian and a chef?” even though I am not a vegetarian at all, I figured I might want to try this whole meat thing again. Well, honestly, it was a horribly dry roast I made a few weeks ago that made me see the need to at least cook more meat. Over my summer break, I attempted to make a juicy beef top round roast to serve with citrus quinoa salad and pasilla spiced black beans. After walking to the market and carefully selecting the piece of meat I would like, I rushed home to cook the meat before my guest would arrive. What happened? I certainly cooked it fast enough but I also dried it out. It was a flavorless shoe leather-tasting piece of meat. What a disaster!
Since the dried-out roast episode, I have begun to rethink my aversion to meat. The course that I am currently taking, Cuisines of Asias, has helped me to rethink ways to cook and enjoy meat. The recipe that captured my attention this week was one for Pho Bo, a hearty Northern Vietnamese broth garnished with rice noodles, thinly sliced beef, mung sprouts, scallions, thai bird chilies and small mountain of fresh herbs (Rau Ram, Thai Basil, Mint and Cilantro).
The broth is made by simmering beef bones and a beef shoulder clod in water with roasted ginger and shallots for 1-2 hours. As the stock develops, cinnamon sticks, star anise and cloves are added for a little extra flavor. When the aroma and flavors of the beef and spices become almost intoxicating, fish sauce (Nuoc mam) and salt are added for a finishing touch. Now the broth is ready to be garnished! Pre-cooked rice noodles, fresh mung beans, very thinly sliced onions and paper-thin slices of raw beef are then added to a bowl and covered with the hot broth. The slices of raw meat are cut so thin that the heat of the broth cooks them.
I have eaten Pho on several occasions in Silver Springs, MD however I only ate chicken, seafood or vegetable Pho. However, the beef version that I just described, Pho Bo, never made it to my place at the table. When I first looked at the slices of light meat in the bowl, my mouth reluctantly opened and my stomach waited for a large weight to drop. As I forgot about what I was eating, and simply paid attention to the taste and sensation, I was warmed and enjoyed the mix of heat from the chilies and sambal (hot pepper sauce), slight tartness from the nuoc mam with the freshness from the herbs and the savory warmth of the meat. As far the weight of the meat in my stomach went, I experienced no such thing. I felt the same as if I had just eaten a chicken or seafood soup.
For at least the past three years, meat and I have not mixed on many occasions but the Pho Bo I made in Cuisines of Asias is something even I, Ms. Fish and Vegetable Lover herself, can crave. Yes, I know it is the summer time and the last thing most of us want to eat is hot soup. BUT, as the effects of global warming bring us surprises each day, I suggest that if you have not tried any variety of Pho (Beef, Seafood, Chicken or the like) look for a Vietnamese restaurant in your area and spend a cool evening with a bowl of this comforting soup.
2 comments:
Hola Nena,
I very much enjoyed this tale of rediscovery, and was very impressed by your culinary writing skills! I almost wanted to be mad at you for being hesistant about trying the delicious dish you were creating and describing so well! Forget questioning meat; the fact that you're in school taking a course called "Cuisines of Asia" just makes one question one's life! :-)
Thanks, Brett! Sorry it took forever for me to respond to your comment.
Culinary school certainly has broadened my culinary horizons on many levels. I try everything now. Every day I find eating only small bites so that I can have room to try everything. There's generally something new in my class or another kitchen.
All the best!
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