Change it up. You can do a ton of variations of this recipe. I am not claiming this to be traditional Pho, but it's simple and delicious. These are the noodles I had on hand, but Soba would work here, too. Use fresh ginger to spice up the flavor. Leave out the shrooms, especially if you're making this for my fungi phobic bro. Can't find dried bonito? No problem, add some miso instead. Throw in some chicken or pork if you're not a fan of tofu. Either way, let's Pho.
2 quarts fresh vegetable stock
2-3 small packets dried bonito (0.2-0.3 oz) see below for product info
2-3 small baby bok choy, cleaned and chopped
7-8 caps shiitake mushrooms (save $ and buy dried ones at an Asian market)
1 package firm tofu, cubed
Pho noodles, soba noodles...
1-2 cups baby spinach, cleaned
Sriracha
Soy Sauce
Red pepper flakes
Salt to taste
Make the broth or dashi:
1. Add dried bonito flakes to stock, bring to a boil then simmer on low for 30 minutes (15 minutes minimum). If stock is unseasoned, salt to taste. The bonito imparts a smokey flavor that is pretty much fantastic. This infusion is known as dashi and is also the base for miso soup.
Here are some brands I've bought. The first one is a legit Japanese product. And yes, I know Pho is Vietnamese. Just go with it.
Prep Mushrooms:
1. If using dried shiitakes, soak in hot water for 15 minutes or until soft. Drain and squeeze out excess water. You can reserve the liquid (after straining any grit) for another use. If you add it to the soup, the flavor will be quite strong. Depending on what you're going for, you may or may not want to do that.
Make the soup:
1. If using Pho, soak in boiling water for a few minutes until soft. Drain noodles and set aside. If using Soba, boil as you would any pasta; drain and set aside.
2. Strain dashi and discard bonito. Return dashi to soup pot, add cubed tofu and bring to simmer. Slice shiitakes and add to simmering soup. Allow ingredients to meld with dashi and simmer for 20 minutes. Add chopped bok choy and simmer until tender, 10 minutes longer.
3. Take a large soup bowl and add noodles and handful of spinach. Ladle soup over top. Spinach will wilt but retain it's color and earthy flavor. If you're not down with spinach, leave it out.
4. Garnish with sliced radishes and taste for salt. Add a floater of soy, sriracha, dash of sesame oil...whatever you like. I prefer to add red pepper and soy. Happy slurping.
Enjoy!
MJM
There's nothing about the pig that I don't like. If you enjoy a standard bolognese sauce, try this. It's not a quickie dish, but well worth the time. While braising the meat, make the base of the sauce on the stove top.
Serve it atop fresh macaroni with a few slices of shaved Pecorino Romano cheese, and it will never disappoint.
This yields about enough to serve 6-8 people with some leftovers. If you're Italian, it might serve less.
4-5 lbs boneless pork shoulder/butt
12 ounces tomato paste
10-12 garlic cloves (less if you like)
2 large yellow onions
46 ounces crushed tomatoes
1 cup basil (approx), more for garnish
Pinch red pepper flake
Salt and black pepper
Olive oil
Water
Equipment: Large dutch oven or oven-safe braising pot with lid
Meat Braising Time: 3-4 hours (depening on whether you double or halve the recipe)
Braising the Meat:
1. If your pork has a thick "fat cap", trim off about 1/4 inch. Don't make yourself crazy, only trim if it's an inch to start. Then, cut your pork into 2 inch cubes. Season liberally with salt (and black pepper if you like). With the side of your chef's knife, smash 5-6 cloves of garlic, remove peel and add to pork. Set aside for 20 minutes, up to a few hours (place in fridge if sitting longer then 20 minutes).
2. When you're ready to go, add tomato paste to dutch oven and whisk in water until there are no more clumps.
3. Quarter one of the onions and add to the pot along with the pork and smashed garlic cloves. Add enough water to cover meat.
4. Cover pot and braise in the oven for 3-4 hours, checking the meat after 2 hours. You'll know it's ready when you can easily pull the meat apart with two forks.
Tomato Sauce:
1. Chop the remaining garlic and onion. Heat a large pot to medium high and add enough olive oil to coat the bottom.
2. Saute garlic and onions until fragrant and add crushed tomatoes. Tear basil leaves and add to sauce. Simmer for 1-2 hours, stirring occasionally. Be careful not to burn the sauce!
3. Wait to season with salt until after adding your pork.
Marrying the two:
1. When the pork is ready, remove from pot and allow to cool slightly. Disgard the onions, add remaing garlic to simmering sauce. Reserve cooking liquid.
2. When cool enough to handle, taste it. Season with salt if necessary then pull pork apart and add to stove top sauce. If there are large pieces of fat that did not render, remove and discard.
3. Allow the pork and sauce to simmer together for another 30 minutes to an hour on low heat.
4. Place dutch oven onto stove top and reduce the remaining cooking liquid until it thickens. You will have alot of cooking liquid, so if you want to save time, you can just cook down half of the remaining liquid and reserve the rest for another time. This braising liquid is insanely flavorful. Don't discard it!
5. Add thickened/syrupy reduction to sauce and mix to combine with all ingredients.
6. Taste it. At this point add any additional salt, black pepper and red pepper flake.
7. You're ready to serve over macaroni with a little grated cheese...nice.
Enjoy!
MJM
