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Turkey Pho Recipe (Pho Ga Tay Quay)

Earlier this year I confronted my turkey issues. chúng tôi had invited me to partner with them on Shanghai soup dumplings as well as soy milk and tofu video tutorials. They asked me to share other cooking insights and I thought of turkey pho. If you roast turkey around the holidays, how could the remains be turned into pho noodle soup? Maybe turkey pho would be a gateway for people to craft pho at home?

I didn’t include a recipe for turkey pho in The Pho Cookbook because it’s mostly a seasonal thing and plus, we didn’t have enough space in the book. To carryout the project for ChefSteps, I roasted several 11 to 13-pound turkeys to generate carcasses and other leftovers bits that would be used for developing a turkey pho recipe.

One of the most challenging aspects of making good turkey pho (and perhaps another reason why I shied away from it) is how to downplay the strong turkey flavor, which wiped out the subtleties of the charred onion and ginger. Pho is a delicate dance of spices and aromatics. In the end, I dumped the charring and instead dry sauteed the onion and ginger. I also chose to add lots of vegetables to counterbalance the turkey-ness of the turkey broth.

The other thing is that the roast turkey carcass can yield an extremely cloudy broth. My initial attempts were yucky like dirty dishwater. I strained it multiple times, let it rest, and skimmed off a strange layer of scum that accumulated on top but to no avail. The broth was unattractively cloudy and yellow-gray. Who’d want to eat that?

I was on the verge of breaking down and going cold turkey on turkey pho, admitting defeat. I looked for clues online and asked other culinary professionals whom I came across. At a Google campus banh mi book signing, the head chef who chaperoned me told me that roast turkey broth was always cloudy. A man in his late forties or early fifties, he had decades of cooking experience in Europe and America. Can I do anything to strain it or let it settle? Not really, he responded and shrugged.

But I persisted and around the fifth round, I began suspecting that the oil, fat, and other natural roasting residue were suspended in the broth to create that cloudiness. (If you ever wonder how I develop and write recipes, know that obsessive curiosity is involved.) Pho broth is usually made with raw proteins and during the simmering the fat releases slowly, separates, and rises to the top.

I suffered a couple nights of bad sleep and woke up one morning with the idea to rinse and use the kitchen sink water faucet to spray down the carcass with water. From the wells in the backbone came a lot of dark gunk, among my nemeses. I brewed the broth and some cloudiness remained, but it was handsome and reflected the pho spirit in looks and flavor.

And the taste? Really good. I was quite proud and happy. My husband was surprised and amazed. Jennifer and Genevieve, the team that shot the video, gobbled up the shoot leftovers. Hooray for the turkey pho victory!

By the time I’d simmered my last batch of turkey pho broth, I was won over to the roast turkey camp. This year, we’ve eaten enough roast turkey to make up for many lapsed Thanksgiving turkey dinners. In doing so, we realized that it tasted much better than we recalled. I also realized that turkey is eaten year round. Butchers at my local Whole Foods market and an indie grocer told me that they sell whole turkeys and turkey parts on a regular basis, not just around Thanksgiving. Going forward, I can roast a turkey whenever I want to and I have something to look forward to doing with leftover roast turkey parts.

Here’s the video that Chefsteps released as part of the recipe below.

Related posts:

If you’d like extra details and wide range of recipes to help you master Vietnamese pho, check my book, The Pho Cookbook (Ten Speed Press, 2017). I’ve packed 99 percent of my knowledge into that book (the remaining 1 percent is boring. Here’s a preview of the book, along with reviews and press. 


3 pounds roast turkey carcass, wings, drumsticks, and other unwanted parts

1 Fuji apple, peeled, cored, and cut into 3/4-inch chunks

1 large celery stalk, coarsely chopped

1 medium carrot, cut into thick rounds (scrub and use unpeeled, if you like)

12 ounces napa cabbage leaves, cut into large pieces

1 bunch (1.5 oz) cilantro, stems and leaves roughly chopped

4 star anise

3 whole cloves

1 tablespoon coriander seed

A 3-inch cinnamon stick

1 large yellow onion, peeled, halved, and cut into thick slices

Chubby 3-inch section ginger, peeled, cut into thick slices, and bruised

15 cups water

2 teaspoons fine sea salt, plus more as needed

2 to 3 tablespoons fish sauce


16 ounces dried narrow flat rice noodles, soaked in hot water until pliable, then drained

1 1/4 pounds cooked turkey meat, thinly sliced or torn into bite-size pieces

1 very small yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes

1/3 cup thinly sliced green onion, green parts only

1/3 cup chopped fresh cilantro, leafy tops only

Pepper (optional) 

Optional extras

3 cups bean sprouts

10 to 12 sprigs mint, Thai basil, or a combination of both

2 limes, cut into wedges

1 or 2 Thai, jalapeño, Fresno, or serrano chile, thinly sliced with seeds intact


Use your hands to break up the turkey backbone and wings (if using) into pieces so they will fit into the pot. Give them a very quick spray or rinse of water to remove visible impurities. Set in a large bowl with the apple, celery, carrot, cabbage, and cilantro.

Put the star anise, cloves, coriander seed, and cinnamon in a small stockpot, about 8-quart capacity. Over medium heat, toast the spices for several minutes, shaking or stirring, until fragrant. Add the onion and ginger, stir for 45 to 60 seconds, until fragrant. Add 8 cups of the water to arrest the cooking process. Add the turkey, apple, vegetables, salt, and the remaining 7 cups water.

Partially cover and bring to a simmer over high heat. Uncover and as needed, skim and discard scum. Adjust the heat to gently slimmer for 1 hour and 15 minutes. When done, let rest for 10 to 15 minutes.

Retrieve the turkey pieces to make straining easier. Pour the broth through a muslin-lined mesh strainer positioned over a medium pot. Discard the solids. There should be about 12 cups of broth. Season with fish sauce and if needed, extra salt.

Divide the noodles among 6 soup bowls. Meanwhile, bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil for the noodles.

For each bowl, place a portion of the noodles in a noodle strainer or mesh sieve and dunk in the boiling water. When the noodles are soft, pull the strainer from the water, shaking it to let water drain back into the pot. Empty the noodles into a bowl. Top with turkey, then add the onion, green onion, and cilantro. Finish with pepper.

Taste and check the broth flavor again, adjust if desired, then raise the heat and bring it to boil. Ladle about 2 cups of broth into each bowl. Serve immediately with extras at the table.

Courses breakfast, lunch, dinner

Cuisine Vietnamese

 Related info:

The Los Angeles Times test kitchen recently test drove two recipes from The Pho Cookbook for an article that I wrote. If you’re eager to try them out, check out the story. Hope they tide you over until the book is released.

In case you wonder, the pho book releases on February 7. A preview is here and yes, you may pre-order, too! Thanks for your pho-nomenal enthusiasm.

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Cach Nau Rau Cau Rong Bien Kho Ngon Bo Duong Cho Ngnay He

Như chúng ta đã biết rau câu là một loại thực phẩm rất tốt cho sức khỏe của rncon người. Bên cạnh đó rau câu giúp làm đẹp da do có collagen thực vật, không rnlàm tăng cân cơ mà là thực phẩm giúp giải nhiệt tốt. Rau câu rong biển là một rnloại thực phẩm được mọi người ưa chuộng.vật liệu cần chuẩn bị– 200gram rnrau câu chân vịt khô Cài Win laptop quận Bình Thạnh


– 1 trái chanh


– Đường phèn (có thể dùng đường khối, đường cát vàng, hoặc đường trắng)


– Một ít gừng


Cách nấu rau câu rong biển khô ngon:Bước 1: Sơ chế Thay Mực Máy In Hóc Môn


– Ngâm rau câu chân vịt khô vào nước từ 1 giờ trở lên, cũng có thể để qua đêm rn(nên ngâm nhiều nước, khi nấu sẽ mau hơn). Cho rau câu đã ngâm nở ra và làm sạch rnsỏi đá, san hô thì tiến hành nấu


– Lúc ngâm cắt quả chanh, lấy nước cốt đổ vào nước ngâm, nhằm mục đích là để rnchanh khử mùi tanh đặc trưng trong rau câu chân vịt. Chú ý nếu khi ngâm lượng rnnước nhiều thì cho lượng nước cốt chanh nhiều, ngâm ít thì lượng cho lượng nước rncốt chanh vào ít. Chanh trong cách nấu rau câu rong biển khô này giúp rong biển rntrắng hơn nữa đó.


Bước 2: Nấu rau câu


– Các bạn nấu một nồi nước sôi sau đó cho rong biển vào nấu, vừa nấu các bạn rnChú ý lửa vừa và vớt bọt trên bề mặt để rau câu ngon hơn. Lượng nước đổ xấp xấp rnrau câu, không quá nhiều cũng không quá ít. Nếu đổ nước quá ít rau câu sẽ rất rncứng, nếu đổ nước quá nhiều rau câu sẽ không đông. Nấu với lượng lửa vài phải rncho đến khi sôi thì hạ lửa, khuẩy đều Nạp Mực Máy In Tận Nơi Quận Tân Phú


– Sau khi sôi khoảng 5 phút các bạn bắt đầu cho đường phèn và gừng đã thái rnsợi vào rồi tắt bếp.


– Cho vào chén để nguội rau câu sẽ tự đông lại. Có thể dùng ngay hoặc bỏ tủ rnlạnh dùng dần.


– Các bạn nấu khoảng 30 phút khi thấy rong biển đã rục thì các bạn tiến hành rnlọc sát lấy nước. Cho vào chén để nguội rau câu sẽ tự đông lại.


– Có thể dùng ngay hoặc bỏ tủ lạnh dùng dần. Khi đó rong biển sẽ đông lại rnthành rau câu.


Mẹo nhỏ trong cách nấu rau câu rong biển khô: Cài Win Tận Nơi Quận 11 – Tùy theo thị hiếu của các rnbạn mà đổ nước nhiều ít khi nấu. Và nhớ cho gừng vào thì nó mới tạo ra hương vị rnđặc trưng


– Nên nấu với đường phèn thì rau câu ăn có vị ngọt thanh rất ngon, nếu không rncó đường phèn dùng đường cát vàng cũng rất ổn.


– Nếu dùng rau câu khô thì nên ngâm lâu trong nước, và nhớ rữa, lọc bỏ sỏi đá rnthật kỹ, nếu không khi nấu sạn sẽ đọng ở dưới nồi và khi cho vào chén nhớ bỏ lớp rnmỏng dưới đáy nồi (tránh sỏi đá sót lại).

Beef Pho Noodle Soup Recipe (Pho Bo)

Author Andrea Nguyen, from “Into the Vietnamese Kitchen” (Ten Speed Press, 2006)

Yield 8 servings


Prepare the pho broth

Char onion and ginger. Use an open flame on grill or gas stove. Place onions and ginger on cooking grate and let skin burn. (If using stove, turn on exhaust fan and open a window.) After about 15 minutes, they will soften and become sweetly fragrant. Use tongs to occasionally rotate them and to grab and discard any flyaway onion skin. You do not have to blacken entire surface, just enough to slightly cook onion and ginger.

Let cool. Under warm water, remove charred onion skin; trim and discard blackened parts of root or stem ends. If ginger skin is puckered and blistered, smash ginger with flat side of knife to loosen flesh from skin. Otherwise, use sharp paring knife to remove skin, running ginger under warm water to wash off blackened bits. Set aside.

Parboil bones. Place bones in stockpot (minimum 12-quart capacity) and cover with cold water. Over high heat, bring to boil. Boil vigorously 2 to 3 minutes to allow impurities to be released. Dump bones and water into sink and rinse bones with warm water. Quickly scrub stockpot to remove any residue. Return bones to pot.

Simmer broth. Add 6 quarts water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook, uncovered, for 1 1/2 hours. Boneless meat should be slightly chewy but not tough. When it is cooked to your liking, remove it and place in bowl of cold water for 10 minutes; this prevents the meat from drying up and turning dark as it cools. Drain the meat; cool, then refrigerate. Allow broth to continue cooking; in total, the broth should simmer 3 hours.

Strain the pho broth through fine strainer. If desired, remove any bits of gelatinous tendon from bones to add to your pho bowl. Store tendon with cooked beef. Discard solids.

Use ladle to skim as much fat from top of the pho broth as you like. (Cool it and refrigerate it overnight to make this task easier; reheat before continuing.) Taste and adjust flavor with additional salt, fish sauce and yellow rock sugar. The pho broth should taste slightly too strong because the noodles and other ingredients are not salted. (If you’ve gone too far, add water to dilute.) Makes about 4 quarts.

Assemble pho bowls:

The key is to be organized and have everything ready to go. Thinly slice cooked meat. For best results, make sure it’s cold.

Heat the pho broth and ready the noodles. To ensure good timing, reheat broth over medium flame as you’re assembling bowls. If you’re using dried noodles, cover with hot tap water and soak 15-20 minutes, until softened and opaque white. Drain in colander. For fresh rice noodles, just untangle and briefly rinse in a colander with cold water.

Blanch noodles. Fill 3- or 4-quart saucepan with water and bring to boil. For each bowl, use long-handle strainer to blanch a portion of noodles. As soon as noodles have collapsed and lost their stiffness (10-20 seconds), pull strainer from water, letting water drain back into saucepan. Empty noodles into bowls. Noodles should occupy 1/4 to 1/3 of bowl; the latter is for noodle lovers, while the former is for those who prize broth.

If desired, after blanching noodles, blanch bean sprouts for 30 seconds in same saucepan. They should slightly wilt but retain some crunch. Drain and add to the garnish plate.

Add other ingredients. Place slices of cooked meat, raw meat and tendon (if using) atop noodles. (If your cooked meat is not at room temperature, blanch slices for few seconds in hot water from above.) Garnish with onion, scallion and chopped cilantro. Finish with black pepper.

Ladle in broth and serve. Bring broth to rolling boil. Check seasoning. Ladle broth into each bowl, distributing hot liquid evenly so as to cook raw beef and warm other ingredients. Serve your pho with with the garnish plate.