This month we will celebrate the cuisine f rom Vietnam with Vegetable and Beef Pho.
\nLike to cook? Join us for Chef Theresa's International Cuisine Series. Ingredient list will be post ed a few weeks before each session.
\nPHO (VIETNAMESE NOODLE SOUP)
\nPHO BROTH INGREDIENTS:
\n1 large white onion \, peeled and halved
\n3-inch piece of fresh ginger\, halved lengthw ise
\n5 star anise
\n4 whole cloves
\n3 (3-inch) cinnamo n sticks
\n2 cardamom pods
\n1 tablespoon whole coriander seed s
\n8 cups good-quality beef stock (or chicken or vegetable stock)\n
1 tablespoon brown sugar
\n2 teaspoons fish sauce
\nfin e sea salt\, to taste
\n\;
\nPHO SOUP INGREDIENTS:
\n< p>8 ounces raw steak*\, very thinly sliced (think cheese steak thin)\n7 ounces uncooked thin rice noodles
\ngarnishes: fresh herbs (cil antro\, mint\, and/or Thai basil)\, bean sprouts\, lime wedges\, thinly-sl iced chiles (Thai bird chiles or jalapeñ\;os)\, thinly-sliced onions (green onions or white onions)\, sauces (hoisin and/or sriracha)
\n\;INSTRUCTIONS
\nChar the onions and ginger*. Turn the oven bro iler to high\, and place the baking rack about 8 inches away from the heat ing elements. \; Place the onion and ginger cut-side-up on a baking sh eet\, and brush with a bit of oil. \; Broil for about 7-10 minutes\, u ntil the tops of the onion and ginger are slightly charred. \; Remove and set aside.
\nMake the broth. Meanwhile\, heat the anise\, cloves \, cinnamon\, cardamom and coriander to a large stockpot over medium-high heat for about 3 minutes until fragrant. \; Add in the charred onion\, ginger\, stock\, and stir to combine. \; Continue cooking until the b roth reaches a simmer. \; Then reduce heat to medium-low\, cover with a lid\, and continue to simmer for at least 30 minutes. \; Strain out (and discard) the onions\, ginger and spices. \; Stir in the fish sauc e and sweetener into the hot broth. \; Then finally\, taste and season the broth with salt as needed.
\nPrep the noodles. Meanwhile\, as y our broth is simmering\, cook the noodles separately al dente according to the package instructions. \; Drain in a strainer\, then briefly rinse the noodles with cold water to prevent them from continuing to cook. \; (I also recommend tossing the noodles with a drizzle of oil &mdash\; su ch as sesame oil &mdash\; to prevent them from sticking.)
\nAssemble . \; Now the fun part! \; Add a handful of noodles to each individ ual serving bowl. \; Portion the steak between each serving bowl. \; Then ladle the still-simmering hot broth into the serving bowls\, being sure to submerge the steak completely so that it gets cooked*. \; Top each bowl with lots and lots of garnishes\, and finish with a squeeze of lime juice.
\nServe immediately. \; Encouraging everyone to stir the garnishes into the soup so that they can flavor the broth\, also addi ng in additional extra sauces if desired.
\nRegister online or b y calling the library at 973 584-2400 and the link will be sent to you the day before the event.
\nIf you are going to cook along with Chef Theresa\, please have your ingredients measured out and chopped \, if necessary\, in advance and all your materials ready!
\n< p>Theresa Navarro is a successful owner and chef of Jeremiah&rsquo\;s cate ring and cooking studio in Parsippany. She started at the young age of 13 working in restaurants. Achieving ownership at age 24 Theresa opened Jerem iah&rsquo\;s cafe and catering. For the last 23 years Theresa has prepared \, catered and taught for her community. Jeremiah&rsquo\;s Catering offers cooking classes created especially for children. Theresa holds these clas ses and teaches children how to cook healthy meals for themselves. Of cour se\, everything is made to be safe for children and Theresa is extremely p atient and pays attention to each child in her class. She chooses easy\, y et healthy\, recipes for the children and does her best to stir in them th e joy and happiness of making tasty food. The whole idea is to help the ch ildren acquire new skills\, enjoy group activities\, and teach them all ab out healthy foods. And Theresa does this with a lot of dedication and enth usiasm.\nOctober 13\, 2020 Southern US: Chicken and Dumplings
\nNovember 10\, 2020 Poland: Perogies
\nDecember 1\, 2020 India: Bu tter Chicken
\nJanuary 12\, 2021 Morocco: Chick Pea Tagine
\nF ebruary 9. 2021 China: Scallion Pancakes
\nMarch 9\, 2021 Ireland: I rish Soda Bread Biscuits
\nApril 13\, 2021 Korea: Fried Chicken Wing s
\nMay 11\, 2021 Canada: Calgary Nanaimo Bars
\nJune 1\, 2021 Vietnam: Veggie and Beef Pho
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