Pho The Famous Noodle Dish of Vietnam

Pho With Steak

Pho is by far one of Vietnam’s most popular dishes, and this particular dish has traveled all the way across the globe to the United States. We see Pho restaurants all throughout the city of Denver and in almost every other state. Pho is delicious in my opinion it’s served hot with plenty of greens that compliment the broth and noodles perfectly. “Pho is a noodle dish served with a variety of meats and vegetables. The key ingredient to making delicious Pho is in fact the broth.” (Huynh)” The broth has to be made with careful care and must be clear the clearer the broth the better.” (Huynh) Pho has reached out to all types of people and now almost any person you ask will have some knowledge as to what Pho is. Most people love how flavorful yet simple this dish is, it literally consists of noodles, broth, some type of meat if you prefer, and some vegetables. Besides the fact of it being easy to eat its also relatively cheap. A Large bowl of Pho at most restaurants will range about seven dollars. This is enough to feed a young growing teen such as myself. This is actually a better deal than fast food in my opinion. Not to mention it is also healthier. These are some of the reasons that led to Pho being so popular and this popularity has contributed to the spread of local restaurant popping up all over states.

Pho has been described as an art.(Corlou) “To some chefs Pho is a very time consuming dish although the results is worth every second.” (Corlou) Pho takes anywhere from 7-8 hours of cooking to days. The broth is what makes or breaks a good bowl of Pho from a great bowl of Pho. Each chef has their own particular way of making such a complex dish but overall the results yield a great sweet broth that pairs with steak, meat balls, or even tofu for vegetarians. However it all starts with beef bones usually the knuckles which is suppose to give the best/rich flavor to the soup. Pho has come a long way since it first originated in small villages where a bowl of Pho would be served to locals outside in a home owned restaurant.(Corlou) Local chefs would start to prepare this delicate cuisine the night before and have it ready for customers in the morning to breakfast. Back in these times the bowl of Pho would cost about 15 cents in U.S Dollars. And as outsiders came to visit and explore the foods that Asia had to offer they began to show a lot of interest in Pho. (Corlou) This exposure to the outside world was the first step in spreading Pho all across the world. Pho has since become the most popular Vietnamese dish.

Pho consists of many ingredients primarily in the stock/broth. Multiple spices, herbs, and other ingredients are used to ensure a tasteful delight. Served with Pho are usually greens which usually consists of bean sprouts, basil, limes, and jalapenos. These will add the final touches to the already delicious meal. I believe Pho is a meal because it is not only filling but contains a good source of protein and is low in fat. The greens are also really nutritious and good for ones immune system and health. Pho has to be one of my most favorite noodle dish. I would highly recommend anyone to try it if you get the chance. And please do not give it one try at least two because not all Pho restaurants are created equally.

Recipe:

• Ingredients:
• Pho Noodles
• Beef Bones
• Rare thinly sliced steak
• Shallots
• Ginger
• Star anise
• cinnamon stick
• lime
• spring onions
• fish suace
• fresh chili
• ground pepper
• herbs (sweet mint)
• bean sprouts
• jalapenos

For the actual preparation i will refer you to this website where there is a video that will show and explain to you step by step how to make Pho if you so desire to attempt to make it at home.http://www.inspiredtaste.net/4307/vietnamese-soup-pho/

This link will provide you with additional information on the specific ingredients along with tips and advice for when preparing to make Pho at home.

Sources:

Adam. “Vietnamese Beef Noodle Soup – Pho Recipe Video.” Inspired Taste Easy Recipes for Home Cooks RSS. Inspired Taste, 5 Aug. 2010. Web. 21 Oct. 2013.

               Huynh, Nhung, Mrs. “Pho Break Down.” Personal Interview. 20 Oct. 2013.

               Corlou, Didier. “Viet World Kitchen.” ‘Viet World Kitchen’ Viet World Kitchen, 31   Oct. 2008. Web. 24 Oct. 2013.

Kimchi The Seoul of Korea

Kimchi

Kimchi is an essential condiment in every Korean meal from breakfast to lunch and even dinner. Kimchi is a spicy flavorful preserved cabbage that is eaten with almost everything you can think of. Kimchi is eaten with rice, soups, meats and much more. Kimchi is so engraved into the Korean community that in Korea when the price of cabbage increased it cause a huge public uproar. “The price of cabbage, which is used to make the fiery dish, increased sharply.” (Ryall) “The price of cabbage started to rise in the spring due to a poor harvest after an extremely cold winter.” (Ryall) Kimchi is made of cabbage and there is no point of charging a important stable item at outrages prices because this will hurt not only the locals but Korea as a whole. Something so small like a head of cabbage that is used to make Kimchi can impact society in a dramatic fashion.

Kimchi is not only delicious but easy to make as well. “Kimchi requires minimal effort yet the outcome is phenomenal.” (Pham) Nhi Pham a great friend of mine loves Kimchi she makes it practically every single week. Every week you might ask? Well Kimchi can be kept and preserved for quite awhile almost months even. “Kimchi is meant to be spicy so that is how I usually make mine.” (Pham) I personally enjoy spicy food and if you are one who craves spice then this is the dish for you my friends. The salty and spicy flavors will burst on your taste buds as soon as it hits. Pair with rice or eggs and even meat will be a great combination that is sure to satisfy!

Kimchi has been made and consumed as early as the 1500’s but only during the 18th century was it documented. (Karpinski) Kimchi was so popular because during that time period anything that was cheap and can be preserved was ideal for many families. (Karpinski) This was how Kimchi got started and since then almost every vegetable could be pickled and preserved in  similar ways to Kimchi. Radishes, cumcumbers, and even scallions have been pickled and fermented like Kimchi. Korea has established Kimchi as its national dish. (Karpinski) This is the basic history of Kimchi in Korea.

Recipe:

• Ingredients:
• One head of cabbage
• Salt
• Chili powder and or chili flakes
• green scallions
• water

• Equipment:
• Pot
• Knife
• Tongs or Chopsticks
• Some type of Jar with a lid (mason)

Procedure:

Begin by adding a generous amount of salt into the pot. Once the salt is in the pot pour some water into the pot and heat the salt water mixture over a high heat. Stir the salt and water occasionally until all the salt is dissolved. Using your knife slice the green onion very thinly. After slicing the green onions and while the salt water is still heating up, pull the cabbage apart and arrange in the jar carefully in layers. Every layer will need to be covered in chili powder or chili flakes along with the green onion. Once you fill up the jar with cabbage, chili powder/ flakes, and green onions place this aside. Take the pot off heat and let the salt water mixture cool to room temperature. And finally once the salt water is cooled pour it into the container containing the cabbage and chili just enough to cover everything. Put the jar in a cool area away from sunlight and let it sit for at least 3 days, you can preserve the Kimchi up to a month. When ready open up the jar and pull out the cabbage and eat with rice, soups, or meats.

Sources:

Ryall, Julian. “South Korea’s Kimchi Crisis Deepens.” The Telegraph. The Telegraph, 15 Oct. 2010. Web. 23 Oct. 2013

                Pham, Nhi. “Art of Kimchi.” Telephone interview. 23 Oct. 2013.

                Karpinski, Melissa Christine. Teaching in the Land of Kimchi: Discovering South    Korea  as a Working Ground. Pittsburgh, PA: RoseDog, 2010. Print.

www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&docid=Yo90xNYLLwHuQM&tbnid=7gpJCgWhhe8mTM:&ved=0CAQQjB0&url=http%3A%2F%2Fworldofsoren.blogspot.com%2F2012%2F02%2Fdefinition-from-breakfast-to-space-what.html&ei=QGSNUqGFJ4LUrgGS54HoBw&psig=AFQjCNGVn6BoJ6bsIE8Ib9VPXnuw5t33kA&ust=1385084347801558

Low Mein China’s Most Versatile Noodle Dish

Vegetarian Low Mien

Low Mein/Chow Mein is by far of one the most popular Asian Chinese cuisine out there. For most people this is the must have when going to get Chinese take out. Low Mien/Chow Mein is not only delicious but quite versatile because almost anything can be incorporated into the dish.”Chow mein noodles are normally made with wheat flour, egg and water – the noodles can be softer or crisper, depending on how long they are fried.” (Parkinson) “Italian pastas such as fettucini or linguine make a good substitute if you don’t have Chinese egg noodle.” (Parkinson) Some restaurants offer a variety of options including adding chicken, pork, beef, or just vegetables to the Low Mein noodles. This could be why Low Mein has become so popular not only in Asia but America as well. It appeals to everyone because if you love pork then there is Low Mein with pork, if your vegetarian then Low Mein can be made without meat and just vegetables and still taste just as great if had meat. It can be made with any type of noodle not just traditional Chinese egg noddles. “Low Mein is one of the most popular dish sold at my restaurant.” (Chan) ” I’ve seen people of all races consume this dish” (Chan) Susan Chan is the owner/cook of a family ran Chinese restaurant.

Recipe:

• Ingredients:
• Any type of vegetable (carrots, celery, broccoli, cabbage, etc)
• Some type of cooking oil (olive, canola, peanut)
• Any type of noodles (egg noodles, fettuccine, spaghetti)
• Meat optional (pork, chicken, beef, shrimp, any seafood)
• Seasoning (salt, pepper, soy sauce)
• Chopped Garlic
• Sliced Shallots

• Equipment:
• Spatula or chopsticks
• Pan or Wok (Wok is preferred because it allows more room to stir and incorporate ingredients)
• Stove or fire
• Pot
• Strainer

Procedure:

Heat up a pot of water. Once the water is boiling add your desired noodle. Let the noodles cook for about 5-7 minutes until they are aldente (cooked almost through). While the noodles are cooking start by chopping and slicing all vegetables and meats to equal size so that they will cook evenly. For the garlic mince until its fine and slice the shallots thin. Once all meats and veg are chopped and sliced drain the noodles from the water into a strainer. Shake the excess water off of the noodles. Let the noodles drain while you begin to heat up the pan or wok at medium heat. After 3-5 minutes add your desired oil in to the pan or wok. Follow by adding the minced garlic and sliced shallots. Using chop sticks or a spatula stir the oil and garlic/shallot mixture together. After you smell the appetizing fragrance add your meats first. Add the meat first because meat requires the most time to cook thoroughly. Stir the meat around until everything is cooked. Once the meat is cooked add your vegetables and begin to season with salt and pepper to your own desire. Go light on the salt because later on we will add soy sauce and that contains some sodium as well. Remember Low Mein is versatile you can add as much as you want of any ingredient. Once everything is seasoned and both vegetables and meat are cooked and incorporated add the noodles in to your pan or wok. Stir everything together, depending on how crispy you want your noodles the cooking time will very. Lastly add some soy sauce to your creation to give it some color. Stir all of the ingredients together one last time before plating and serving.

Sources:

Parkinson, Rhonda. “Chop Suey and Chow Mein.” About.com Chinese Food. About.Com Guide, n.d. Web. 23 Oct. 2013.

               Chan, Susan. “Chinese Favorite Lo Mien.” Personal interview. 23 Oct. 2013.

Is Sushi Bad for Ones Health??

http://www.supergreenlandmarket.com/online/maru-japanese-sushi/

Sticky rice, seaweed, and some type of fish are the main ingredients in sushi a delicious cuisine that originated from Japan. Sushi is delicious in my opinion, although the price of sushi can be high at times. The types of fish that are used in sushi have been accused of containing high levels of mercury. High levels of mercury can affect human health negatively. Some consumers were warned not to eat sushi anymore because the tuna that’s used in sushi may contain high levels of mercury. This issue was brought to the public eye by reporters and editors.

The news quickly impacted many foodie’s and the fishing industry took a big hit. Sales of tuna and other fishes plummeted. The editors and publishers were basing their argument on a British Biology study/review. This study showed that different fish species depending on the environment in which they occupy will impact the amount of mercury level they possess along with different types of feed fishes consume play a crucial role in mercury level. Although mercury is bad for humans this is just one side of a whole picture. Fish is an excellent source of lean protein, low in fat, and a whole food that contains omega-3s fatty acid. All of these things are beneficial to human health and diet.

This accusation was rash and did not consider the pros of fish consumption. It ignored all benefactors of fish and primarily focused on mercury levels that may and perhaps affect human health. This argument of fish being bad for human health due to high mercury levels falls apart when the U.S. Foods and Drugs administration released a comment about the issue stating that “The fact is the FDA mercury limit for seafood includes a 1,000 percent safety factor (“FDA’s action level of 1 ppm for methyl mercury in fish was established to limit consumers’ methyl mercury exposure to levels 10 times lower than the lowest levels associated with adverse effects.) And approaching that limit or even slightly exceeding it does not equal health risk.” This then proves that the argument made about consuming sushi containing fish may lead to health risks due to high mercury levels in the fish is false, because the FDA performs tests on everything that we consume to regulate and make sure that all food consumed by humans are safe. Sushi is still a great dish that uses fresh seafood that is safe and should be consumed without fear of health risks due to high mercury level in the fishes used.

Source:

“Media Urged to Use Caution in Reporting on Latest Study on Sushi and Mercury.” Rev. of SeaFood Consumption. About SeaFood. The National Fisheries Institute (NFI), 22 Apr. 2010. Web. 20 Oct. 2013.