- Banh pho- wide white noodle used in Pho
- Bun- basically rice vermicelli, used in spring rolls
- Banh hoi- a thinner version of bun noodles
- Mein/Bun Tao- cellophane noodles made from mung bean starch
- Freshness- Meats and vegetables are usually only briefly cooked (such as done in Pho), to preserver their original textures and colors.
- Herbs- they are used in abundance in traditional cuisine.
- Broth and Soup based dishes are characteristics of all three regions.
- Presentation- Meals are usually very colorful and arranged in a visually pleasing manner.
Chả Giò (spring rolls)
|wood ear mushrooms|
- 1/4 lb. minced raw shrimp
- 1/4 lb. ground pork
- 1/4 pound of bean sprouts
- 1 medium carrots, grated
- 2 minced shallots
- 1/2 cup wood ear mushrooms, chopped finely
- 1/z oz. cellophane noodles
- 1 medium white onions, chopped
- 1 package round rice paper
- 1 eggs, beaten
- Vegetable oil for deep frying
- Salt and pepper
2. Soak the cellophane noodles in a bowl of warm water for 15 to 30 minutes.
3. Add the onions, black pepper and salt, then mix until well-blended, set them aside to rest for at least 15 minutes before rolling them, or if you choose, you can leave the mixture refrigerated overnight.
|Pho Broth and spice mix|
- 4 quarts Beef broth or Pho Broth mix ( I found the Pho Broth mix at the Asian market)
- Pho Spices ( I found a spice mix at the Asian Market)
- ginger root
- lemon grass
- star anise
- 1 large Onion
- 1 pound sirloin tip, cut into thin slices
- 8oz dried rice noodles
- 3 tbsp fish sauce
- Basil leaves, preferably Thai Basil
- Bean Sprouts
- Jalapeno peppers (optional)
Pass plates for guest to garnish on their own.