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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Thursday, December 9, 2010

Pho Bo: a Filipino's attempt at this Vietnamese fave Beef Noodle

 Mongo Sprout -- it will be cooked in the serving bowl 
when the hot soup is added with the rest of the ingrediants 
or you may prefer it blanched quickly.

 Bads said she bought celery and this is it. hahaha! Lettuce. 
Well, this will do as veges side dish. So, we missed the celery for this recipe.

 Quail eggs and chopped spring onions. 
The white part, about 2 inches from the root, 
goes to the beef broth.

 The boiled rice noodles. I forgot. I rather want the rice noodles 
to be placed in the basin and poured with hot water; it will be cooked too.

 Beef and the beef broth. Fish Sauce should be used but we have soy sauce, 
spring onions, salt, and pepper only...

 oops, already devoured???

 Shoot before we eat... shelled shrimp is added too.

 Joshua is salivating already 
but he has to give way to the shooting.


 The three happy Pho Bo eaters!!!
Phở (Vietnamese pronunciation: [fə̃ː]  ( listen) is a Vietnamese noodle soup, usually served with beef (pho bo) or chicken (pho ga).[1] The soup includes noodles made from rice and is often served with basil, lime, bean sprouts, and peppers that are added to the soup by the consumer.



Monday, December 6, 2010

Vietnamese Summer Roll with Two Dips: Fish-Calamansi and Peanut Sauce


Summer rolls halved for presentation and
served here with the two dips

250 g Vermicelli, rice or mung beans
hot water

25 Rice papers

Cold or warm water

100 g. boiled or steamed beef/pork/chicken cut into strips
          (for my recipe, I used boiled beef) Also, shrimp, crab or fleshy fish may be used
1 medium turnip or singkamas, cut into strips of desired thickness
1 medium to large carrot, cut into strips of desired thickness and blanched, if preferred
1 young cucumber, peeled or unpeeled, cut into cut into strips of desired thickness
1 head of lettuce of any kind, cut into 1/2 inch-wide strips

Place Vermicelli in a big bowl, put hot water all noodles are covered.
Wait until the noodle is cooked.
Add more water if necessary and just drain if the noodles are already are tender but not overcooked.
Set aside the drained noodles.

Half-fill a big bowl with warm water (some suggests cold water but I tried the warm on this one; not hot as the rice paper will get overcooked and crumpled easily).

 Soak a piece of rice paper and immediately remove then place the same on top of a cheese cloth flattened on a table. Get some vermicilli, the meat, and each one of the vegetables and place on the lower portion of the rice paper (the side nearer to your body) like a log then tighten your grip and roll one round and secure roll by folding the left and right ends and then roll until done.

Note: The rice paper is slimy and must be moistened only and not soaked for a long time in the warm water. Many tries will perfect your roll. good luck.


Fish Sauce and Calamansi sauce

1 cup freshly-squeezed calamansi
1/2 cup hot water
3/4 cup white sugar or mascuvado sugar if preferred
9 T fermented fish sauce (nouc mam) or Patis (Rufina brand)
3 T apple cider vinegar (but the original recipe calls for rice wine vinegar)
3 T chopped celery
6 cloves garlic, chopped
1 piece jalapeno chili with seeds, minced

In a glass bowl, add one by one the above ingredients and stir until sugar is dissolved. Keep in a Jar and chill.

***             ***              ***

Peanut Sauce

2 T Peanut Oil (or sesame oil)
4 cloves garlic, chopped
2 T garlic-chili sauce (Lee Kum kee brand)
4 T tomato paste
1 cup chicken broth

1 t white or mascuvado sugar
2 t peanut butter (if available)
1/2 cup hoisin sauce (lee Kum kee brand)
1/2 cup roasted peanuts
2 fresh jalapeno chili peppers, seeded and chopped
1 cup hot water

Saute garlic in peanut oil. Add chili and tomato paste. stir and gradually add broth. Add sugar, peanut butter, hoisin sauce, roasted peanut and chili and simmer. Gradually add hot water. Let cool and put in a glass jar and refrigerate.

Thursday, November 25, 2010

Fruits of Viet and Camboj


 Banana, longan and the dragon fruit... delectable treats.

woman selling fruits at the first stop at Pnom Penh, Cambodia.

dried persimmon, heavy!!

 Fresh persimmon! Love it.

 strawberries... not sure of the one above!!!


 cherry tomatoes. wow!

tasty pomegranate...

refreshing green apples, oranges, small citrus, and mangosteen.

 Dragon fruit. this is a fruit of a cactus, not of a dragon, alol.

Mangoes and more of the pomegranate.

 Tamarind and dried plums.

 Ornamental of for the table, i don't know yet...

Sliced fruits served to us by the Mekong Delta Vietnamese while they are singing for us. Great!

Still Green Fruits in queue, pomelo, papaya, bananas... at the Mekong Delta Unicorn Island...

Things for the Palate in Vietnam and Cambodia

 Pho (Noodle Soup) from Pho 2000 locate at the famous noodle house where US Pre. Bill Clinton ate when he first visited Ho Chi Minh City (Saigon,) Vietnam

 The first Pho we had at Ho Chi Minh City, Vietnam costs 20,000 Dong or US$1. Served with greeneries below....

My first bowl of Pho 2000 Noodles is Large... wow

Fried Spring roll wrapped in rice paper consisting of shrimp and some bean sprout inside... Loved the vegetable pickle on the side... The "very hot" chili on the side is not my thing...   

 Fried noodles with seafoods

 Almost always there on the side, mustards, lettuce, mint and other herbs.

An omellete or a pancake with pork and shrimps inside....

Chicken and fresh celery inside of this fresh spring rolls....with very tasty sauce. 

 Broiled Chicken with fresh tomatoes and cucumbers, wow!!!

 Fried shrimp spring rolls

Coffee, how they make it.

 Stir-fried noodle and bean sprout with egg on top.

 Fried bird, tempura young corn and string beans with lots of vegetable side dish. wow. Nevermind the mustard sauce... alol

Hanged Duck... I love a slice of that.