What is Pho? It’s the vietnamese beef noodle soup.
Today is a public holiday, courtesy of a little typhoon. I made the most delicious pho today, despite spending 4 hours on it, making the stock. It was worth the time. The stock had the most pungent frangrance, and its taste was rich and rounded.
However, there were a few modifications I made. I just used beef bones to make the stock. I added thinly-sliced beef, cooked medium rare in shabu-shabu style.
I didn’t add the fat, as a lot of fat is cooked out of the bones already. I used spring-onion and ginger in equal quantities, and were charred in the flame beneath the pot, prior to cooking. The bones had to be washed in 3 rounds of boiling water to remove the blood. I also simmered the stock for over 3 hours.
I wish things like this would happen more often. Kids fight back against bullies.
CAMBRIDGE â€” Two students at Central Kings Rural High School fought back against bullying recently, unleashing a sea of pink after a new student was harassed and threatened when he showed up wearing a pink shirt.
“Salt does something funny to the protein cells (sic). They turn from tight-assed stuck-up pricks into totally relaxed, fun-loving, sociable cool-dues. The music is Sade (remeber her?), and everyone is having a good time.”
This means that the protein gets denatured.
I am really tempted to try this at home. There is a little note at the bottom of this instruction though. It says that the steak has to be at least 1 inch thick. That makes sense, as thinner pieces would just get all of its juice sucked out.