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i was likely to stop for lunch at any one of a number of nearby restaurants specializing in these delicious bowls of comfort it wasn t long before i began to wonder whether i could prepare any of them here at home discovering an asian super mart only fueled my curiosity one afternoon while searching vietnamese cookbook summaries i came upon the pho cookbook easy to adventurous recipes for vietnam s favorite soup and noodles written by andrea nguyen it has become my go to reference book whenever i need information about my newfound loves cooked noodles first ms nguyen offers a wealth of information to go along with her great recipes believe me this neophyte asian cook can use all the help that i can get virtually every aspect of the cooking process and ingredient list is explained not only will you learn the secrets to pho preparation but she also shares methods for preparing a number of the sauces common to asian cooking not to worry she also gives suggestions for the commercially produced versions if you ve ever stood before an asian market s soy or fish sauce filled shelves you ll realize the value of these suggestions aside from the wealth of information presented ms nguyen offers more than 1 method for preparing some dishes if you ve time follow the standard method in a rush pull out the pressure cooker still too long she offers quick recipes for beef chicken and vegetarian pho that you can easily prepare in well under an hour today s recipe is one of these in future posts i ll share her recipes for chicken and beef broths we re talking quick here however and those broths will have to wait their turn add the beef no matter the country of origin the heart of any bowl of soup is its broth and pho is certainly no exception in fact when i first saw that this recipe was labelled quick i was skeptical and i was proved wrong this pho is both aromatic and deeply flavored easy to prepare the recipe can be doubled or tripled with little problem see notes one other point to make concerns the beef ms nguyen suggests using cooked roast beef or steak very thinly sliced if you like in this recipe you can substitute thinly sliced roast beef that can be purchased at any deli counter there s even a third option if like me you live near a korean market or well stocked asian market you might find thinly sliced cuts of beef and pork for today s recipe i used sliced rib eye steak although i have used sliced beef brisket as well now s the time for garnishes quick beef pho recipe ingredients 3 4 inch 2cm ginger peeled and cut into slices 2 spring onions 1 star anise 1 cinnamon stick 2 whole cloves 2 cups 1 2 liter low sodium beef broth see notes 2 cups 1 2 liter low sodium chicken stock 2 cups 1 2 liter water 1 2 teaspoon salt 5 oz 150 g flat rice noodles see notes 4 to 5 oz 115 to 150 g cooked roast beef or steak or raw beef all sliced very thin see notes 2 to 3 tsp fish sauce 1 2 tsp sugar optional 1 tsp maple syrup may be substituted 2 tsp fresh cilantro chopped salt and pepper to taste for garnish optional hoisin sauce chili sauce saté sauce see notes cover with steaming broth and serve directions bring the sliced beef to room temperature use the broad side of a knife to pound flat the sliced ginger trim off the green of the spring onions roughly chop the white portions and smash using the broadside of a knife thinly slice the green part and reserve for use as a garnish in a medium sized sauce pan toast the star anise cinnamon and cloves over medium heat until fragrant about a minute or so add the ginger and onion to the pot and stir until fragrant about 30 seconds remove pot from heat briefly cool before adding the beef chicken stocks the water and salt stir well and bring to a boil over med high neat lower the heat and softly simmer uncovered for 30 minutes meanwhile prepare the noodles make sure that they are ready when the broth has finished simmering see notes once finished simmering pour the broth through a fine mesh strainer over a bowl for especially clear broth use a piece of muslin to cover the strainer you should have about 2 quarts 2 liters of broth in the bowl discard the strained solids add the fish sauce and taste the broth add the sugar maple syrup to taste season with salt pepper to taste reheat the broth place the noodle filled strainer see notes into the hot broth and leave until heated through no more than 1 minute split the noodles between the 2 bowls add the sliced meat to each bowl in a single layer to ensure even cooking avoid stacking the pieces garnish with the reserved sliced onion greens chopped cilantro and black pepper ladle the now steaming broth into each bowl and serve recipe may be found in the pho cookbook by andrea nguyen notes this is not the time to economize when buying the stocks be sure to choose your favorite stocks upon which to build the pho if doubling or tripling the stock recipe freeze the excess for later use once thawed you can prepare a bowl of beef pho in about the time it takes to prepare the noodles this is why i always have a quart of this stock on hand follow the package directions for preparing the rice noodles but pour them into a strainer just shy of being done when ready to assemble the dish place the strainer into the hot broth to briefly re heat the noodles before adding them to the bowls truth in blogging the noodles used in the dish pictured were not rice noodles due to my oversight make that lack of sight ramen egg noodles were bought instead of flat rice noodles if you re using thinly sliced raw beef and you prefer your meat cooked well done you will probably want to pound the slices even thinner this will ensure that the steaming broth cooks the meat to your liking no matter whether you choose to pound the slices trim off the fat and slice them into bite sized piece before adding to each bowl not only will the beef be more appetizing but it will be far easier to use chopsticks when dining the garnishes listed are those indicated by ms nguyen although she encourages one to add whatever one prefers i ve grown accustomed to adding cilantro leaves thai basil culantro sliced jalapeño bean sprouts and a squeeze of fresh lime some chefs are insulted when a patron adds sauce s to their pho placing the sauces in a small bowl allows one to dip the cooked meat s into the sauces leaving the pho ramen just as the chef intended here i ve combined hoisin and sriracha sauces it s déjà vu all over again hard to believe that it was 3 years ago when i shared an agnolotti recipe the filling for which was prepared following the family recipe of a sous chef at a restaurant in bologna there s a reason why my mind has drifted back to italy but more about that in a later post for now if you want to see how these agnolotti were prepared just click here coming soon to a monitor near you marinella s meatballs you aren t the only ones kept waiting share this email a link to a friend opens in new window email share on x opens in new window x share on linkedin opens in new window linkedin share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on print friendly version opens in new window print friendly version like loading posted in main course secondi pasta rice soups primi piatti tagged beef cooking food pho recipes vietnamese 59 replies slow cooker pork belly ramen posted on february 21 2018 by chgojohn 59 urban belly would be jealous ok by now you may have noticed that this blog has taken a turn into decidedly comfort food territory i could give a number of reasons for this change of course but one rises above all others baby it s cold outside even worse we ve just endured a 9 day period where it snowed each and every one of those day is there any wonder why there s pork belly ramen slowly simmering in my slow cooker as this post is being written i was first served this wonderful ramen on my way home after a visit to the garfield park conservatory late last winter i stopped at a restaurant urban belly and ordered the pork belly ramen based upon recommendations of previous diners bless them once home i immediately googled pork belly ramen and started comparing recipes off the top i wanted to use my slow cooker rejecting the recipes that didn t hopefully slow cooking would not only result in tender pork but the broth should benefit as well with luck the finished dish would include a soft boiled egg no matter that egg was such a nice addition to the urban belly ramen that i was going to add it to whatever recipe i eventually chose within minutes i found the recipe that s shared here of course being the conscientious blogger that i am i would never post a recipe without rigorous testing so i prepared the recipe again and again and again and again and well you get the idea needless to say the recipe not only passed the tests but has become a regular guest at my winter time dinner table i buy the pork belly divvy it up into 1 pound pieces use one for that night s dinner and freeze the rest in fact right now i ve 2 pieces of pork belly resting comfortably in the freezer let it snow let it snow let it snow aside from adding a couple garnishes the only change i made to the recipe is in the handling of the pork belly the recipe indicated that the belly should be cooked with the skin attached to be removed just prior to slicing the meat isn t seared when i tried it that way i had a devil of a time removing the skin without badly butchering the belly i even tried slicing the belly first before removing the skin and the fat without any type of sear it was a bit of a disappointment for me one of the most appealing things about well cooked pork belly is the crispy fat believe me it s well worth the time 5 minutes time and effort minimal to place that belly into a hot frypan and sear its fat side just be sure the pan is hot you want to sear the fat quickly without further cooking the meat once sliced place the slices on top of the ramen keeping the seared side above the broth to maintain its crispness note because this recipe endured such thorough testing the link was never saved to be later lost but printed instead to allow easy access so unlike recent posts it gives me great pleasure to give credit where due this recipe can be found on the australian good food website this just about says it all pork belly ramen recipe ingredients 1 lb approx 500 g boneless skinless pork belly see notes 1 quart 1 liter chicken stock 2 tbsp tamari 2 tbsp sake don t forget to toast the chef 2 tbsp mirin 2 tsp sugar 2 garlic gloves chopped 3½ oz 100 g white shiro miso paste 1½ inches 4 cm grated fresh ginger 1 leek white part only thinly sliced 1 carrot chopped i piece kombu see notes 1 lb approx 500 g cooked ramen noodles see notes one 3 to 5 minute egg per serving peeled sliced in half for garnish optional sliced scallions nori sheet cilantro leaves sesame seeds a splash of ponzu a sprinkle of sesame oil see notes directions add the chicken stock tamari sake mirin sugar and miso to the slow cooler and stir thoroughly to the pot add the leek ginger garlic and carrot stir place the kombu into the pot before adding the pork belly cover and set the cooker to low and the timer to 7 hours when finished remove the pork belly if using a belly with skin remove the skin before proceeding place fat side down on to a hot frypan over med high heat the object here is to crisp the fat without burning or over cooking the meat reserve slice and keep warm see notes cook the noodles per package directions meanwhile pour the broth through a fine mesh strainer return to the slow cooker and keep warm to serve divide the cooked noodles evenly among the serving bowls add equal amounts of the strained broth to each bowl slice the egg if using and add to each bowl place the sliced pork belly into each bowl to maintain its crispness try to keep the seared edge above the broth the remaining garnish may be added now or brought to the table to be added by your dinner mates serve immediately not quite crispy enough notes don t be overly concerned when chopping the vegetables once the pork is cooked the broth will be strained and the vegetables discarded i ve a smaller sized slow cooker and therefore use a small piece of pork belly this recipe results in 4 bowls of ramen each with 2 slices of pork belly kombu is dried kelp and can be found in the japanese section of many asian markets it is purchased in sheets and should be lightly wiped with a damp cloth before use store in an airtight container similarly nori used here as a garnish is dried seaweed also purchased in sheets it s very often used to wrap sushi rolls maki you or your guests may wish to place a small sheet into each bowl to add some texture and crunch to your ramen although ramen noodles can be purchased at many groceries feel free to use whatever noodle rice bean egg you prefer just keep an eye on the clock to insure that they are ready when you re filling the bowls badly cooked noodles will spoil any dish no matter the country of origin you needn t sear the pork belly if that s your preference whether you do be sure to slice the meat so that it can be evenly divided among the serving bowls remember always slice the meat against the grain you may have noticed the small bowl to the right of the ramen in the opening photo it contains sriracha and hoisin sauces i got the idea of combining both by observing patrons at a number of pho restaurants additionally one of this area s food critics more about him in a future pho post mentioned that some chefs are insulted when a patron adds sauce s to their pho placing the sauces in a small bowl allows one to dip the cooked meat s into the sauces leaving the pho ramen just as the chef intended thereby averting an international incident it s déjà vu all over again here we stand feet firmly planted in comfort food country and here we shall stay today s look back was and still is a great recipe for these wintry days easy to prepare and oh so very hearty you won t care what s happening outside your door with a bowl of this lentil soup before you the recipe for this lentil dish can be found here coming soon to a monitor near you marinella s meatballs advertisements share this email a link to a friend opens in new window email share on x opens in new window x share on linkedin opens in new window linkedin share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on print friendly version opens in new window print friendly version like loading posted in main course secondi pasta rice soups primi piatti slow cooker tagged cooking food japanese pork belly ramen slow cooker 59 replies post navigation older posts email subscription enter your email address to subscribe to this blog and receive notifications of new posts by email email address sign me up join 2 040 other subscribers the kitchens have gone from the blogging world to 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