Asian Shrimp Noodle--PHO

Problem:  

How to create a reasonably authentic Vietnamese Pho for Number 1 Son to make on his Alaskan salmon fishing expedition?

This picture below is of Mr. Artifact approving of the solution. And it must be good. 
He is wearing a Greek fisherman's cap! :)

Considerations:

Keeping in mind that boiling water on a boat is verboten and uber dangerous; knowing that fishermen don't have time, patience or stomach for rich foods that require retirement to the salon for brandy and cigars; understanding that nutrition, hydration and salt/electrolyte intake are essential for peak physical performance.

Viola!  I think I my be developing something that will work.

Mr. Artifact and I test drove this tonight, and it seemed "do-able", tasty and nutritious.  Of course, Mr. Artifact warned that if this resulted in his demise that he had not yet refilled the transmission fluid or oil on the Herbie, so no one should attempt to drive it in the event he expired.

Basics gathered: sauces, veg and noodles

Cut the veggies into smaller bite-sized piecs.

Important:  lime, garlic and the protein!

Main ingredients:

• about 12  raw or cooked shrimp (I prefer raw, cleaned and shelled--frozen section is great or catch them!)  You could substitute any meaty fish like salmon, or chicken or thinly sliced steak or pork.

• 6 oz mixed stir fry veg (broccoli, carrots, snow peas) from the refrigerator section.  You can get these fresh also, in which case you would chop up about 2 C total. . . or. . . go with a frozen mix of same variety.  (The grocery store fresh veg come bagged in 12 oz  packages.)  Make sure to chop into soup size pieces if they are large.

• 1 bundle Udon noodles (they come in a pack of 3 bundles)

• 4 C chicken broth (one of those big square boxed broths is about 4 C)

• 1 T peanut oil (or other clear vegetable oil)

• 1 t sesame oil

• 1 t chopped fresh garlic

• 1 T Korean hot sauce

• 2 T fish sauce

• 1 T soy sauce

• 1/2 t five spice mix

Garnish:

• 1/4 C chopped cilantro
• lime wedges
• 2 diced green onions on the diagonal
• (you could also add avocado!  I did not have any . . . alas!)

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Pre cooking tips: helpful and paranoid:

Getting ready for fishing or an extended picnic or just planning for the weekday? The noodles will last a week in your fridge once cooked.  YOU NEED TO DO THIS ONE WAY OR THE OTHER.  Why not do it on shore?.  This makes cooking so much easier if you can just pull out a baggie of pre-cooked noodles.

Here is how to do it:  when you are on shore, cook the Udon noodles, drain, cool, and put into a baggie for use on the boat.  Noodles cook for 12-13 minutes in lightly salted water.  Drain, cool (run under cool water) and bag.

a useless picture of noodles boiling.

cooked and bagged noodles for the chippie who is on the ball.

• chop up cilantro, green onions and quarter the limes.  Put in baggie  (These will last about 4 days.)
• chop up veg and the garlic and put into baggie (a 3-4 day window)
• shrimps should be frozen before taking on board unless you get them fresh.  If fresh, eat or freeze within 24 hours.Thawed/fresh shrimp last about 24 hours.  .. don't fart around with raw meat.  Freeze if it will be longer.

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Process:

• heat peanut/veg oil and sesame oil in large saucepan/pot 

• Saute veggies and garlic for 2 minutes until veggies start to color more deeply

• Turn OFF heat and add hot sauce, fish sauce, soy sauce, and five spice

• Add shrimp (if raw. . . if they are precooked, add when you add noodles)

• Add chicken broth

• Heat to a simmer/slow boil

• Add noodles (and shrimp if it is already cooked)

• Continue to simmer/boil 1 minute

• Take off stove. . .let set 2 minutes

• Ladle into big mugs (you might want some tongs to grab out the noodles)

• Add cilantro and green onions (if you have avocado slices, now is the time to add them)

• Serve with extra hot sauce

• Enjoy!

The finished pho with garnishes.  YUM

WTF

What The Furikake?

My friend Jean recounted a wonderful dinner party she had with her family and salmon furikake.   It sounded like they had such a good time, and I know Jean to be a down-to-earth eater whose father supplied Alice Waters with mulberries.  What better foodie recommendation could I have to try this Japanese seasoning? 

But, “What in the world is fuikake?”, you ask--as did I.  Furikake is a Japanese rice seasoning.  The usual predominant ingredient is bonito (tuna) flakes, but it also has seaweed and sesame (and some sugar).  Different variations exist.

I went on a shopping bonanza in “town” (Spokane) at one of the 3 Asian markets over Christmas and was ecstatic to see Furikake in the dry goods sections.   I must have been jumping up and down in delight, as Mr. Artifact and Number One Son rounded the aisle wondering if I needed assistance.  I bought Noritamago Furikaki (sesame, wheat, dried yolk powder, sugar, salt, shave bonito, and seaweed) and Katsuo Fumi Furikaki (shaved bonito, sesame seed, sugar, salt, soy sauce, seaweed).

Here is what I have done with them so far:

Katsuo:  sprinkled over grilled fish and served with a pho broth (with noodles, green onions, green chiles,  sautéed garlic, and shredded Daikon and carrot)

Noritamgo: sprinkled on homemade mayonnaise that topped some salmon baked in black bean curd sauce and served with rice

Both were pretty yummy.  I think they would also be great sprinkled on rice—as is their advertised purpose.

This was a tasty new addition to my pantry.

Here’s a cool recipe for Furitaki Chex Mix   that I am really excited to try. What do you think?

Broth Tips

With the roaring popularity of the Broth Importantly post (all 250,000 of you who read it—thank you), I wanted to add some information to address questions you may have now and in the future.

Q:  My mom always stuck the cloves into the onions in the broth. Do I need to do this or is it OK to just drop the cloves in?

A:  First of all, your hanging preposition is forgiven.  You can impale the onions or not—your choice.  Sticking the cloves into the onion has the benefit of preventing the cloves and the onion skins from floating loose all over your pot.  This step probably won’t matter anyway if you are adding all the other spices, though.  It has no effect on the taste. (Don’t tell your mom.)   But, it is kind of fun to do, and when your husband is watching you do this, he will think you are really smart.

Q:  After I strained out my vegetables and meat, I tasted my broth prior to reducing.  It was definitely bitter.  Why did this happen, and can this broth be saved?

A:   You have a two part question!  We only allow one part questions.  I am sorry, but an answer cannot be provided.  Oh, what the heck:

Several factors contribute to sour or bitter broth: 

·         Burned bones or vegetables (if you pre-roasted them)

·         Overabundance of bitter vegetables, herbs or spices (celery, parsley, rosemary, cilantro, cilantro seed, cloves, allspice, black peppercorns)

·         Too much citrus for too long (something I really like, but have now learned is best added the last hour of simmering.  Add a half a lemon for some nice zing during the end of simmering.)

·         Impatience in general (you’re not done yet, so don’t give up)

·         Impatience with dried mushrooms (if you used dried mushrooms—a super addition for beef and veal broth—not so great with chicken broth.  Rehydrate them next time prior to adding to the broth.  If you did not, you’ll just have to let them have more time.)

·         Alcohol (not good at the start of any broth.   Wait til it’s almost done before you start drinking next time.)   

Saving the broth—between each of these cures, you must taste.  If fixed, proceed no further!  These cures assume you have a pot of about 10 cups of broth.

·         Reduce and add salt (this may improve the flavor—some sea salt is actually somewhat sweet)

·         Add a cup or two of carrots, sweet potatoes, apples, or parsnips, or a combo of them, to your strained broth and simmer for 25 minutes (you’ll have to strain again, though)

·         Once reduced, if still bitter, add a teaspoon of brown sugar or raw cane sugar at a time (be very sparing with this—you are not making teriyaki and you do not want a sweet taste)

·         Once reduced, if still bitter, add 2 teaspoons of apple cider vinegar or ¼ C of apple cider

·         If beef or veal stock:  once reduced, add a teaspoon of soy sauce at a time (teriyaki warning above)

·         If beef or veal stock:  once reduced, add 2 teaspoons of Kitchen Bouquet (frankly, this works nicely even if there is not a problem.)

·         Get desperate and put some raw ground beef or raw poultry chopped fine (8 oz or less) and mixed with an egg white (depending   upon whether you have beef or poultry stock) back into the broth.  Let it float to top and do NOT disturb the raft of meat.  Simmer very low and do NOT stir to avoid breaking up the raft.  After 40 minutes on very low, skim off the raft and strain your stock/broth again.  Frankly, this last step is so pathetic, you might as well start over again and use the meat you will likely waste in your new stock.

·         Alcohol  (If all else fails, pour another glass of wine and drink it.  Dump the broth out for the dogs. They’ll really like it.  Gravy Train!   Chock up the experience to one of life’s little lessons.)

Q:  What items in a broth make it sweet? Which bitter?

A:  Carrots, garlic and parsnips add sweetness the broth.  Parsley and celery are more bitter.  Failure is also bitter, but not if you ask the dogs after they’ve enjoyed your failed experiment.

Q:  What is the best container and method to store my awesome broth?

A:  If you are using it within the next 2 days, put it in the fridge.  However, you’ll make so much that you’ll likely want to freeze it.  I like leftover Parmesan cheese or salsa plastic containers from the grocery store. (Question from Mr. Artifact:  “What do those poor Parmesians know about broth anyway?”)  They are each about 2 cups, which is a great size for your individual use and for stacking in the freezer.  If you really won’t use more than a ¼ C at a time, you can freeze it in ice cube trays, then unmold and put into baggies in the freezer.  It will last about 6 months, but you will be unlikely to ever have any that long.  I find that I have to make broth every 1-2 weeks.  Once you have it, you will find it will become indispensible to you.

Q:  How in the world do you use up so much broth in a typical week?

A:  Here are uses in our household over the last week or so that used approximately 8 cups of broth:

·         deglazed pan, reduced juices, and made a nifty sauce with butter to lap stuffed leg of lamb and mashed turnips and potatoes

·         substituted broth for half of water in recipe for fennel and bean soup

·         cooked rice pilaf in broth instead of water

·         made gravy for chicken and apple sausage stuffing dumplings

And, if you make pho (excellent Vietnamese noodle soup), you’ll use up 8-10 cups with that recipe alone!

Q:  My broth is cloudy and murky.  Why?

A:  There are several explanations for this:

·         Chemistry:  Murky broth is caused by particulate matter in the liquid suspension.

·         Sloth:  You were too lazy to cut the fat off your meat, it melted and then your pot boiled, creating this mess.

·         Incompetence:  You forgot that you are not supposed to boil your broth after the initial boil.

·         Cheapness:  You won’t buy the cheesecloth to strain the broth because it is too expensive.

Whatever your reason, if you are not out to impress people, the cloudiness of the broth shouldn’t affect the taste.  It is nice to have a clear broth if you are going to make soups, aspics or light sauces, though.  And it will have a cleaner “mouth feel” if more of the fat is out.

Cures can be performed in any order, but first let the broth cool—even chill—and take off the fat that forms at the top.

·         Double or triple strain it through multiple layers of cheesecloth, and finally if necessary through a coffee filter (which will take a very long time—you should be able to listen to an entire Pink Martini CD during this process!).

·         Add a couple eggs shells (don’t wash them out—the leftover whites will help to pick up the impurities) and slowly warm.  Strain afterwards.