thai basil

How to make Pho - a Vietnamese beef bone soup with rice noodles, basil, ginger and thinly sliced  beef. This recipe uses the instant pot to make it in 3 hours start to finish.

The Ultimate Beef Bone Broth - Pho

beef bones (marrow

white onions (skin on)

garlic (sliced in half, skin on)

ginger

coriander seed

clove

bay leaf

star anise

tbsp palm sugar (or brown sugar)

salt

tsp fish sauce (or worcestershire sauce)

800 ml cold water

½ pack rice noodles

200 g sirloin steak (½ lb)

basil

chili (sliced (optional))

tbsp rice wine vinegar (for the chili)

Brulée the ginger

Brulée the ginger by burning it on a gas burner or torch until it&#039;s slightly blackened on the outside. If you don&#039;t have access to fire you can sear it quickly on high heat in a pan.

Add the bones to the water

Add all the ingredients with the water to the instant pot. Set on saute function (no lid) for 30 minutes and wait for it to boil.

Skimming

Once the water has come to a boil, skim off the scum and excess fat with a ladle and discard.

Set it and forget it

Double check that the water level is at max level indicator on the inside of the instant pot, not higher or lower. Add more water or remove more water to make sure it&#039;s at the correct level.Put the lid on and set the timer for 2 hours @ high pressure.

Wrap the steak

Wrap the steak in plastic wrap and freeze for approx. 30 minutes to make it easier to slice.

Slice the meat

After about 30 minutes, remove the meat from the freezer and slice thinly with a sharp knife. Refrigerate the sliced meat.

Release the pressure

When the instant pot is ready, turn off the machine and let it cool for 30 minutes. Also remove the sliced meat from the fridge to temper.

Gather the finishing ingredients

Gather all the ingredients on a nice plate. Slice some fresh chili and add the tbsp of rice wine vinegar and place in a small bowl. Wash the basil and bean sprouts if necessary.

Opening

Once the instant pot has cooled, carefully release the remaining pressure with the valve. Skim off the fat at the top with a ladle.

Strain

Strain the beef stock through a fine mesh strainer into another pot. Check the seasoning on the broth - add more salt if desired. Bring to a boil and keep warm. Save any cooked meat and bone marrow in a separate bowl. Season with salt and pepper and reserve.

Cooking the rice noodles

Bring a large pot of heavily salted water to a boil. Cook the rice noodles according to package instructions. Rinse in warm water when finished.

Finishing

To finish add the cooked rice noodles, a sprig or two of basil, the cooked beef and marrow and the raw meat into the serving bowls.

Finishing pt 2

Ladle over the hot broth and enjoy right away!

Chewy noodles, umami-packed mushrooms, and garlicky chicken, all coated in a spicy, sweet, and savory sauce.

Chicken and Mushroom Sauced Noodles With Thai Basil

lb. skinless, boneless chicken thighs (about 4 small) or ground chicken

shiitake mushrooms (about 5 oz.)

garlic

Thai chiles

Kosher salt

tian mian jiang (sweet bean sauce)

red miso

black vinegar

Tbsp. dark soy sauce (preferably Pearl River Bridge)

Tbsp. sugar

Thai basil

In a lot of noodle shops in China, there’s a choice between soup noodles and sauced noodles. While I usually gravitate toward soup noodles during cold weather, there's something very comforting about sauced noodles, where each strand is coated in a complex savory sauce that flavors the entire dish. This recipe—with its thick gravy, umami mushrooms, and garlicky chicken—has everything I look for in sauced noodles: spice, sweetness, and savoriness, all elements coaxed out by the layering of flavors.
The sauce itself consists of tian mian jiang (sweet bean sauce) and red miso. The combination of these two fermented sauces, one sweeter and one savory, makes for complex, multilayered flavor—a technique that is the basic principle behind a traditional northern Chinese dish zhajiangmian.
This dish is equally inspired by Thai pad krapow, spicy minced chicken stir-fry tossed with holy basil. I’ve always had it served over rice, and it’s one of my favorite dishes to cook at home because of how quickly it comes together. Here, as in krapow, the aromatics from Thai chile and garlic infuse the meat and add a brightness that punctuates the rich sauce.
A note on substitutions: You can use ground chicken instead of thighs, but chopping the thighs yourself will give you meat that’s more succulent and juicy. You can use regular soy sauce instead of dark. And if you don’t have or can’t find tian mian jiang, substitute hoisin sauce and omit the additional sugar. —Betty Liu

Bon Appétit

If using 1 lb. skinless, boneless chicken thighs (about 4 small), cut into ¼" pieces on a cutting board with a chef’s knife. (To make this process easier, freeze chicken on a baking sheet 30 minutes, then cut chicken when it’s half thawed.) If you’re using 1 lb. ground chicken, skip this step.

Transfer chicken to medium bowl and wash cutting board and knife.

Trim stems from 2 cups shiitake mushrooms (about 5 oz.) and tear into 1" pieces.

Coarsely chop 5 garlic cloves and 4 red or green Thai chiles. Add a pinch of kosher salt and crush with the flat side of knife to a coarse paste (or pound in a mortar and pestle).

Mix ¼ cup tian mian jiang (sweet bean sauce), ¼ cup red miso, ¼ cup black vinegar, 2 Tbsp. dark soy sauce (preferably Pearl River Bridge), and 2 Tbsp. sugar in a small bowl to combine; set sauce aside. (If you don’t have or can’t find tian mian jiang, substitute ¼ cup hoisin sauce and omit the additional sugar.)

Bring a pot of salted water to a boil. Cook 16 oz. fresh or dried thin wheat noodles (such as lo mein lamian, or ramen) according to package directions until al dente. Drain, rinse under cool running water, and set aside.

Meanwhile, heat 1 Tbsp. vegetable oil in a large wok or skillet over medium-high. Cook garlic mixture (the wok should be hot enough that it sizzles immediately), stirring constantly, until softened and fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until pieces are just cooked through and no longer translucent, about 3 minutes. Transfer to a plate along with any juices.

Wipe out wok and reduce heat to medium. Heat another 1 Tbsp. vegetable oil in wok and cook mushrooms, stirring occasionally, until browned and softened, 6–8 minutes.

Increase heat to medium-high. Add chicken mixture and any accumulated juices and reserved sauce and cook, stirring often, until sauce is dark, most of the liquid is evaporated, and everything is coated, about 5 minutes. Add 1 cup water to wok and mix gently to incorporate. Bring to a simmer then reduce heat to low. Simmer uncovered, stirring occasionally, until thick and shiny (it should be about the consistency of gravy), 20–25 minutes.

Coarsely tear a handful of Thai or holy basil and add basil and cooked noodles to chicken; toss gently to coat each strand with sauce.

On her nights off, Amanda Cohen, the chef at Dirt Candy in Manhattan, uses up the white takeout containers full of rice that accumulate in her fridge by making vegetable fried rice (<a href="http://cooking.nytimes.com/recipes/1017250-vegetable-fried-rice">see the recipe here</a>). To ward off blandness, she stocks her freezer in advance with flavor bombs: small, dark green ice blocks of garlic, ginger, cilantro, parsley and other ingredients, frozen in ice cube trays. When the rice and vegetables are hot in the pan and ready for a boost, you simply melt a flavor cube or two in the mix and let the rice take on a tasty coat of green.

Amanda Cohen’s Secret-Weapon Stir-Fry Sauce

cilantro

parsley

spinach

garlic,

Tear all the stems off the herbs and spinach. (No need to be exact, just rip off most of them.)

Blanch the cilantro, parsley, Thai basil and spinach in a pot of boiling water for about 30 seconds. As soon as they turn bright green, take them out and drop them into a bowl of ice water.

Take the greens out of the ice bath and shake off excess water (but leave the greens wet). Put them into a blender or small food processor with the garlic and ginger. Blend until you have a smooth, dark green purée. If it’s too thick, add a little water to keep it moving, about 1 tablespoon at a time. Pour purée into an ice cube tray and pop it into the freezer. To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.

This deeply flavored broth comes together in no time, thanks to toasted spices, browned onions, ginger, beef bones—and pressure, of course.

Instant Pot Beef Pho

star anise pods

cinnamon stick

cloves

Tbsp. vegetable oil,

peeled,

2" piece ginger, scrubbed, sliced lengthwise ¼" thick

beef brisket

Tbsp. (or more) fish sauce

yellow rock sugar sugar

dried thin Banh Pho rice noodles

beef eye of round, sirloin steak, London broil, or tri-tip steak

Rinsed thinly sliced onion,

black pepper

Making traditional beef pho can be an all-day affair, with the broth bubbling away for 3–6 hours. This instant pot version takes an hour and a half (including pressure-release time), but it doesn’t sacrifice flavor thanks to toasted spices and browned onions and ginger that get simmered along with beef bones and brisket. Using a variety of bones as well as brisket is the secret to umami-rich broth. While you’re waiting for the broth to finish cooking, prep all your garnishes and noodles so everything will come together quickly at the end. Pour the hot broth over your assembled bowls and watch your beef slices cook on the spot.
Cook’s Notes: Yellow rock sugar can be found in specialty markets and online. It’s a honey-hued sugar that is mildly sweet and rounds out the flavors in pho broth. Break down into large pieces with a mallet to use. It is used in Asian drinks, desserts, and soups.

Set a 6-qt. Instant Pot to high sauté. Toast star anise, cinnamon stick, and cloves, stirring, until fragrant and crackling slightly, about 2 minutes. Add 2 Tbsp. oil and work around to coat bottom of pot. Reduce heat to medium, add onions, cut sides down, and ginger, and cook, undisturbed, until deep brown in spots, 5–7 minutes.

Pour in 1 cup water, scraping up any browned bits with a wooden spoon, then add beef bones, brisket, fish sauce, sugar, 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and another 6 cups water (or just up to your max fill line). Lock lid and turn venting knob to sealing position. Cook on high pressure 1 hour (it will take about 20 minutes to come to pressure before the cook time begins). Naturally release pressure 30 minutes.

While the broth is cooking, place noodles in a large bowl and pour in cold water to cover. Let soak 30 minutes. Drain noodles and rinse to remove excess starch.

Freeze beef eye of round until firm, 20–30 minutes. Thinly slice against the grain, then chill in refrigerator until ready to serve.

Once pressure on pot has released 30 minutes, place a kitchen towel loosely over vent to prevent splattering. Using a wooden spoon, gradually open venting knob. As soon as floating pin drops, carefully open lid. Using tongs, transfer bones to a large bowl.

Place brisket in another large bowl and pour cool water over to cool down and keep from drying out. Using a fine-mesh sieve, scoop out solids from broth; discard aromatics and reserve any meat and bones for serving if desired. (Leftover meat and bones can also be reserved for another use; add to fried rice or bibimbap or scoop out marrow and slather it over slices of grilled toast.) Skim fat from surface with a ladle and discard. Taste broth and season with more fish sauce or salt if needed. Set to low sauté and simmer gently while you cook the noodles.

Fill a large pot one third of the way with water and bring to a rolling boil. Add noodles and cook, using chopsticks or a wooden spoon to stir, until just al dente, about 15 seconds. Drain noodles in a colander and rinse well under cold water to stop cooking. Drizzle a little oil over and toss to coat (this will keep them from sticking together).

Remove brisket from water and thinly against the grain. Divide noodles among deep bowls. (Pro tip: Before adding noodles, swirl hot water inside bowls to warm up, then discard.) Top each bowl with a few slices of brisket, sliced beef eye of round, and any reserved meat and bones (if using) and top with sliced onion, scallions, and cilantro (if using); season with pepper. Ladle hot broth over raw beef to cook.

Arrange Thai basil leaves, mint leaves, mung bean sprouts, chiles, and lime wedges on a platter for topping pho as desired and serve with Sriracha and hoisin sauce in small bowls for dipping.
Do ahead: Broth can be made 1 day ahead. Transfer to an airtight container; cover and chill. The fat will solidify on the surface, making it easier to skim and flavors will deepen. Strained and skimmed broth can be made 3 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 3 months.
Cook’s Notes: Yellow rock sugar can be found in Asian supermarkets. It’s a honey-hued sugar that is mildly sweet and rounds out the flavors in pho broth. Break down into large pieces with a mallet to use. It is used in Asian drinks, desserts, and soups.

“Based on the traditional Vietnamese dish of ‘bún’, this refreshing noodle salad is tossed in a zesty citrus dressing and topped with chicken flavoured with
ginger and lemongrass. For a vegan version, replace the chicken with 450g of tofu cut into four pieces, marinated, then seared, and replace the fish sauce with extra soy sauce.- DK Australia. This is an edited extract from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house,$39.99).

Easy Vietnamese chicken salad recipe

Lilydale Free Range Chicken Thighs

dried vermicelli rice noodles

heart cos lettuce, trimmed, finely sliced

Lebanese cucumber, spiralised

carrot, spiralised

bean sprouts

spring onions, finely sliced

mint leaves & Thai basil, lightly chopped

(35 grams) salted peanuts, chopped

lemongrass, peeled, trimmed and finely chopped

ginger,

garlic, roughly chopped

sunflower oil

lime juice

brown sugar

soy sauce

tsp fish sauce

lemon

tbs fish sauce

tsp sugar

garlic, crushed

white pepper

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

This beloved Korean stir-fried chicken dish is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan. Eaten as ssäm, you can compose your own perfect bite of chicken, sweet potato, rice cake, and cabbage, all wrapped up in lettuce.

Dakgalbi

¼ medium white onion

Tbsp. gochujang (Korean hot pepper paste)

Tbsp. unseasoned rice wine

Tbsp. brown sugar

Tbsp. gochugaru (Korean red pepper powder)

curry powder (preferably Ottogi; optional)

lb. skinless, boneless chicken thighs and/or chicken breasts

green cabbage

potato

perilla, shiso,

rice

Ssamjang and kimchi (for serving)

lettuce leaves (for serving)

“I first had the pleasure of eating dakgalbi when I was in grade school during one of our family trips to Korea,” writes recipe developer David Joo. “While looking for a place to eat, we stumbled upon a dakgalbi-jjip (dakgalbi restaurant). The owner brought out a large skillet with all the ingredients and cooked it right in front of us. Instantly, I was hooked on the experience of the food being cooked at the table, as well as the amazing balance of sweet, salty, and spicy. After we had eaten about two-thirds of the dish, my mom exclaimed bap chuga-yo, which means ‘please add rice.’ The owner told us to stop eating and proceeded by bringing a big bowl of rice, which she then fried with the remaining dakgalbi in the skillet.” If you have about 2 cups leftover cooked short-grain white rice, you can do this too: Leave 1 cup dakgalbi in the pan, add rice, and stir-fry to make fried rice. Serve topped with dried seaweed and drizzled with sesame oil.

Make the marinade: Finely chop ¼ medium white onion. Peel one 1" piece ginger with a spoon. Smash 3 garlic cloves and remove skins. Slice ginger and garlic. Transfer to a blender and add 5 Tbsp. gochujang (Korean hot pepper paste), 3 Tbsp. unseasoned rice wine or dry sherry, 2 Tbsp. raw or light brown sugar, 2 Tbsp. soy sauce, 1 Tbsp. gochugaru (Korean red pepper powder), and 1 tsp. mild Korean curry powder (if using). Purée on high until a loose paste forms (this may take up to 2 minutes depending on your blender). Transfer marinade to a large bowl.

Cut 1 lb. skinless, boneless chicken thighs and/or chicken breasts into 1" cubes, add to marinade, and toss to coat. Cover bowl and chill at least 30 minutes and up to 36 hours.

Meanwhile, slice ¼ small green cabbage as thinly as possible. Peel 1 small sweet potato, halve lengthwise, then slice crosswise into ¼"-thick half-moons. Trim stems from 8 perilla, shiso, or Thai purple basil leaves, then cut leaves into quarters.

If using fresh rice cakes, place 18 rice cakes in a large bowl and pour in water to cover. Soak until rice cakes are soft, 7–10 minutes. Drain well in a colander. If using frozen rice cakes, bring a large saucepan or small pot of water to a boil and drop 18 rice cakes into pot, stirring constantly to make sure they don’t stick together. Cook 1 minute, then drain well in a colander. Drizzle ½ tsp. extra-virgin olive oil or vegetable oil over rice cakes and toss to coat (this will prevent them from sticking together).

Heat remaining 3 Tbsp. extra-virgin olive oil or vegetable oil a large skillet over medium. Combine chicken and any remaining marinade, cabbage, sweet potato, and rice cakes in skillet and cook, stirring often, until chicken is cooked through and sweet potato is tender, 15–17 minutes. Add quartered perilla leaves and cook, stirring, until slightly wilted, about 30 seconds.

Dakgalbi is usually eaten as ssäm-style: To assemble one, place one of the remaining 12 perilla, shiso, or Thai basil leaves on top of one of the 12 lettuce leaves, then top with a small dollop of ssamjang, kimchi, and using chopsticks, add a piece of chicken, sweet potato, and rice cake for the perfect bite—or create ssäm to your preference!

Thai Basil Beef is a super easy one-skillet meal loaded with tender, juicy beef and absolutely bursting with flavor! This easy dinner recipe is perfect for a healthy weeknight meal the whole family will love.

Thai Basil Beef

flank steak (sliced in thin strips against the grain)

water

cornstarch

red bell pepper (thinly sliced)

whole green onion (sliced (green and white parts))

garlic (minced)

Thai basil leaves (can sub mint

fish sauce

oyster sauce

In a medium bowl add beef, water, cornstarch and soy sauce. Toss to coat. Marinade for 30 minutes.

Heat oil in a large skillet over high heat. Remove the beef from the marinade and sear the beef until just browned, 2-3 minutes. Remove from the pan and set aside.

Add the red pepper and green onion to the pan and cook for 2-3 minutes or until tender. Add in garlic and cook for an additional minute.

Add the beef back to the pan along with the sauce. Cook until thickened, 2-3 minutes.

Fold in the Thai basil and cook until it’s just wilted. Serve immediately with green onions and sesame seeds if desired.

https://content.jwplatform.com/videos/9e5T0m3g.mp4

Amazing Thai Basil Beef. A super easy one skillet meal that can be made in under 20 minutes!

Thai Basil Beef Rec

Thinly sliced flanken-cut short ribs, packed with rich flavor, are the key to this Thai stir-fry.

Phat Sii Krong Neua

cilantro root

Tbsp. oyster sauce

Tbsp. fish sauce

tsp. white pepper

2½ lb. ¼"–½"-thick crosscut bone-in beef short ribs (flanken-style)

vegetable oil

onion,

garlic cloves, smashed

red Thai chiles, thinly sliced

scallions, sliced into 1" pieces

Thai basil leaves

jasmine rice (for serving)

A mortar and pestle

Thinly sliced flanken-cut short ribs, packed with rich flavor, are the key to this Thai stir-fry. (Ask your butcher to cut them if you can’t find them because flanken-cut ribs have to be cut across the bone using a butcher’s saw.) You’ll want a big helping of rice to go along with it. This recipe is from chef Parnass Savang of Atlanta’s Talat Market.

Smash garlic and cilantro root with a mortar and pestle to a smooth paste. Scrape paste into a small bowl and whisk in oyster sauce, fish sauce, and white pepper.

Cut short ribs between the bones to create flat pieces that are about 2" wide. Season lightly all over with salt, place in bowl with marinade, and toss to coat. Cover bowl with a large plate or plastic wrap and chill ribs at least 2 hours and up to 12 hours.

Let ribs sit at room temperature 30 minutes before cooking.

Whisk oyster sauce, fish sauce, white pepper, and 2 Tbsp. water in a small bowl to combine. Set sauce aside.

Heat oil in a large heavy pot over medium-high. Working in batches to avoid crowding, cook ribs in a single layer until browned, about 2 minutes per side. Using tongs, transfer to a plate. Pour off all but 2 Tbsp. oil from pot.

Place pot back over medium-high heat. Cook onion, garlic, and chiles, stirring occasionally and scraping up any browned bits and adding a splash of water if pan looks dry, until onion is slightly softened, about 5 minutes. Return meat to pot and pour reserved sauce over. Cook, stirring often, until flavors come together, about 2 minutes. Remove from heat and stir in scallions and basil.

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