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14 Aug

My Rice Noodle Shop | Movie | 1997 - hollywood.com Rong-rong is the proprieter of a Chinese restaurant in Taipei, frequented by dispossessed mainlanders who eat traditional food and discuss old times. She has an eye ...


In this episode of Dining on a Dime host Lucas Peterson stops by The Ying Leong Look Funn Factory a tiny cafe in Honolulus Chinatown thats been serving up



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Good film.Rekomenduyu.
13.09.2017 | Comment
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Tedious series and a bit silly, once you can look, if it is absolutely nothing to see ...
12.09.2017 | Comment
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Damn series is becoming more and more interesting.
11.09.2017 | Comment
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Not bad.
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Vietnamese Pho: Beef Noodle Soup - Steamy Kitchen Recipes I’ve been working hard perfecting the techniques and recipe for Vietnamese Beef Noodle Soup, or Pho, just for you. It’s taken years of kitchen ...

Vietnamese Pho: Beef Noodle Soup posted by Jaden on February 9 2008 What the Pho I’ve been working hard perfecting the techniques and recipe for Vietnamese Beef Noodle Soup or Pho just for you My Rice Noodle Shop It’s taken years of kitchen experiments eating out and scouring for good recipes Of all the cookbooks that I own the best recipe that I’ve found for Pho is from Andrea Nguyen’s Into the Vietnamese Kitchen which is one of the most comprehensive books on the cuisine of Vietnam The book also won nominations for a James Beard Foundation award and two International Association of Culinary Professionals IACP Definitely a musthave book for Asian food lovers So let’s get right to the Vietnamese Beef Pho Recipe The dish is pronounced “fuh” and not “foo” or “foe” or “puh” Yeah Pho is cheap eat outbut to be able to make a home made version Pretty Phoking amazing if you ask me It’s best if you can get each spice separately but I do find that the spice packets are pretty convenient They cost less than 2 00 and even come with a mesh bag to put all the spices in Spices include cinnamon sticks cloves coriander pods star anise and cardamom Whatever you do don’t use the Pho spice paste that comes in a jar or can Nasty stuff that’s Phosho’ Knuckle bones are the best to make the stock The knobby knuckle bones about the size of your fist is full of gelatin – which gives body and richness to your broth The knuckle bones make the biggest difference in your broth You can find knuckle bones at Asian markets but at regular supermarkets – you might have to ask your butcher Leg bones are also great for the pho broth Take a look at the photo below The bone that’s at 12o’clock position is a leg bone that contains marrow The marrow is good but it’s extremely fatty  If I have a lot of marrow bones I’ll scoop out the marrow with a small spoon or knife and discard after the parboiling see below Having too much marrow will give you a greasy film on your pho broth But let’s say that you can’t find legknuckle bones Go ahead and use whatever beef bones your supermarket has and just supplement with some oxtail bones or a pound of beef meat rump chuck brisket etc for extra flavor Alternatively you can buy knuckle bones online – Blue Valley Meats offers 100 grass fed knuckle bones for 9 per bag   Blue Valley Meats knuckle bones Bones are parboiled first for a good 10 minutes in rapidly boiling water – this gets rid of the yucky impurities like blood particles and extra fat You’ll see gray foam float up to the surface as you boil After 10 minutes dump out all of the water rinse out your pot rinse the bones and refill with clean cool water I know it’s an extra step but this will give you the pure cleantasting broth If you have a lot of marrow bones use a spoon or knife to scoop out and discard some of the marrow Do this after the parboil while the bones are still hot The marrow can only be scooped out when the bones are hot otherwise it solidifies   Charring or roasting the onions and ginger gives you a wonderfully mellow and naturally sweet flavor I used to char over an open flame on my stovetop with a pair of tongs but that got pretty tiring Plus metal tongs long time over flame = very hothothot hands So now I just raise my oven rack to the highest position and turn my broiler on See how golden the ginger gets So here is my broth boilin’ away with the mesh bag of spices charred ginger charred onions and beef bones You can see floating bits of fat and the damn scumbag Fat & marrow bits = good eats Try to keep that in the broth But gotta get rid of the scum I use a very very fine mesh strainer designed just for scum heh A scumbag strainer Can you imagine if I had a line of cookware and tools – “Steamy Kitchen Scumbag Strainer ” Straining the scum keeps your broth pure and clean The lower the simmer the less scum you have A note on broth simmering time – I simmer the broth for 3 hours According to both Andrea Nguyen and Corinne Trang author of Authentic Vietnamese Cooking and former editor and director of Saveur’s test kitchen – all of the flavors in the bone have been extracted after 3 hours You can use a thinly sliced flank steak london broil sirloin eye of round or tritip Instead of beef slices you could use beef balls Bo Vien found in the freezer section of your Asian market The secret to cutting meat is to cut across the grain You want your beef slices as thin as possible and I always throw the whole chunk of meat in the freezer for 15 minutes to make it easier to slice thinly Pho Noodles Vietnamese Beef Noodle Soup typically uses rice noodles You can buy them dried or fresh My Rice Noodle Shop I love the slippery softness of fresh noodles look in the refrigerator or freezer section Most restaurants will use dried flat rice noodles Look for ones that are medium thickness and flat like these Pho Condiments Photastic condiments On the tables of every Pho restaurant you’ll see these two condiments Cock Sauce Sriracha hot chili sauce and Hoisin Sauce You can squirt and slather as much of these two condiments as you wantbut I’m a purist If I’m going to spend a couple of hours carefully crafting a rich flavorpacked clean soup – I better taste every damn drop Condiment sauces just get in the way Sometimes I’ll squirt a bit of each sauce in a little dish and dip my meat in the sauce as I take a bite You ask why do we call it Cock sauce See that rooster on the bottle Pho Vegetables and Herbs Fresh mint cilantro basil bean sprouts limees sliced chili peppers are just some of my favorite accompaniments Set a plate at the table and your guests can pick and choose what they like Here’s a great Photograph of fresh vegetables and herbs Recommended Tools These are tools that I recommend and use in my kitchen More Pho Recipes Crock PotSlow Cooker Pho Recipe Don’t have time to man a stove Use your crock pot or slow cooker Vietnamese Chicken Pho Pho Ga Recipe Vietnamese Chicken Noodle Soup Pho Ga PhoLovers PhoEver Guilty CarnivoreEat Drink & Be Merry Print Recipe Vietnamese Pho Beef Noodle Soup Recipe Adapted from my favorite Vietnamese cookbookInto the Vietnamese Kitchen Sometimes I omit the 1 pound of beef meat in the broth youll see Ive made it optional as Ive found that as long as I have good bones the broth will have enough flavor to not need the extra beef meat Ingredients THE BROTH 2 onions halved4 nub of ginger halved lengthwise56 pounds of good beef bones preferably leg and knuckle1 pound of beef meat chuck brisket rump cut into large slices optional6 quarts of water1 package of Pho Spices 1 cinnamon stick 1 tbl coriander seeds 1 tbl fennel seeds 5 whole star anise 1 cardamom pod 6 whole cloves in mesh bag1 12 tablespoons kosher salt halve if using regular table salt14 cup fish sauce1 inch chunk of yellow rock sugar about 1 oz or 1oz of regular sugar2 pounds rice noodles dried or freshCooked beef from the broth shredded or thinly sliced12 pound flank london broil sirloin or eye of round sliced as thinly as possible big handful of each mint cilantro basil2 limes cut into wedges23 chili peppers sliced2 big handfuls of fresh bean sproutsHoisin sauceSriracha hot sauce Directions Char Turn your broiler on high and move rack to the highest spot Place ginger and onions on baking sheet Brush just a bit of cooking oil on the cut side of each Broil on high until ginger and onions begin to char Turn over and continue to char This should take a total of 1015 minutes Parboil the bones Fill large pot 12qt capacity with cool water Boil water and then add the bones keeping the heat on high Boil vigorously for 10 minutes Drain rinse the bones and rinse out the pot If you have a lot of marrow in the bones use a small spoon to scoop out and discard some of the marrow Refill pot with bones and 6 qts of cool water Bring to boil over high heat and lower to simmer Using a ladle or a fine mesh strainer remove any scum that rises to the top Boil broth Add ginger onion spice packet beef sugar fish sauce salt and simmer uncovered for 1 12 hours Remove the beef meat and set aside youll be eating this meat later in the bowls Continue simmering for another 1 12 hours Strain broth and return the broth to the pot Taste broth and adjust seasoning this is a crucial step If the broths flavor doesnt quite shine yet add 2 teaspoons more of fish sauce large pinch of salt and a small nugget of rock sugar or 1 teaspoon of regular sugar Keep doing this until the broth tastes perfect Prepare noodles & meat Slice your flanklondon broilsirloin as thin as possible try freezing for 15 minutes prior to slicing to make it easier Remember the cooked beef meat that was part of your broth Cut or shred the meat and set aside Arrange all other ingredients on a platter for the table Your guests will assemble their own bowls Follow the directions on your package of noodles there are many different sizes and widths of rice noodles so make sure you read the directions For some fresh rice noodles just a quick 5 second blanch in hot water is all thats needed The package that I purchased above needed about 45 seconds in boiling water Ladling Bring your broth back to a boil Line up your soup bowls next to the stove Fill each bowl with rice noodles shredded cooked beef and raw meat slices As soon as the broth comes back to a boil ladle into each bowl the hot broth will cook your raw beef slices Serve immediately Guests can garnish their own bowls as they wish

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My Rice Noodle Shop

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