Text 14457, 101 rader
Skriven 2008-09-30 23:15:00 av JIM WELLER (1:123/140)
Ärende: Viet 1
==============
A new series: Andrea Q. Nguyen is a friend of my buddy Simon Boa and
is a food writer and teacher with a great blog. Here are a bunch of
her fabulous soup recipes....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About Hu Tieu Nam Vang (Phnom Penh Noodle Soup)
 Categories: Vietnamese, Soups, Info
      Yield: 1 text file
 
           Hu Tieu Nam Vang
           Phnom Penh Noodle Soup
 
  It's a Cambodian-Chinese concoction that the Vietnamese 'borrowed'
  and then made their own. Nam Vang is the Viet word for Phnom Penh,
  and the southern part of Vietnam has deep Khmer roots. When you're
  in Saigon or elsewhere in the Mekong Delta region, there's bound
  to be hu tieu noodle soup.
  
  Compared to pho from the North, or bun bo Hue from the central
  region, hu tieu can be downright confusing because there are many
  versions of it. At its core, hu tieu (pronounced "hoo tee-u")
  signals a Chinese-Southeast Asian style noodle soup made with a
  pork bone broth and no fish sauce. But that's where simplicity
  ends. The noodles in a bowl of hu tieu can be chewy clear tapioca
  noodles, opaque white rice noodles like you'd use for pho noodle
  soup, or thin Chinese egg noodles (mi). The toppings cover a wide
  territory, and may include boneless pork, pork ribs, pork offal,
  shrimp, squid, wonton dumplings, fried garlic, fried shallot,
  and/or scallion. As usual, you pick and choose whatever you want.
  Hu tieu is the extreme have-it-your-way Vietnamese food
  experience. I've seen a 'dry' version too but have never tried it.
  
  Given all the variations, locking down a classic approach to hu
  tieu is difficult. There isn't one prevailing concept. Yep,
  Vietnamese cooking can be downright confusing. In fact, check this
  extensive Noodlepie blog posting on hu tieu noodle soup. If you
  read Vietnamese, peruse this hu tieu My Tho page on the Thanh Nien
  website. Note that they call out three versions of hu tieu -- hu
  tieu Nam Vang, hu tieu Tau (Chinese hu tieu) and hu tieu My Tho
  (from My Tho, the capital of Tien Giang province in the Mekong
  Delta that's famous for their rendition).
  
  For me, the definitive bowl of hu tieu noodle soup is hu tieu Nam
  Vang. The Phnom Penh version that I was introduced to as a kid by
  our family friend Uncle Su, a wonderful Chinese-Vietnamese cook,
  has a deep, umami-filled broth made of pork bones, dried squid and
  dried shrimp. There's a touch of golden rock sugar to give it
  sweetness and to round out the flavors. The toppings are similarly
  a surf- and-turf combination of cooked pork, sliced pork liver,
  poached shrimp, sautéed ground pork, fried garlic and caramelized
  shallot. But wait, there's more! The essential garnishes are
  important here. Delectable hu tieu needs lots of pungent Chinese
  celery and Chinese chives (flat chives that have a slight garlicky
  bite); lettuce is also a common garnish but not my favorite for
  this noodle soup because there's enough to distract already and it
  doesn't add much.
  
  However, I'm a freak for the Chinese celery (can Tau), which pops
  its intense raw flavor in the soup. (Chinese celery looks like
  gigantic Italian parsley but tastes like strong celery.) When it's
  not readily available or not looking good at the Asian market, I
  substitute leafy celery tops, which is much stronger tasting than
  the fat ribs below. Most grocery stores have already trimmed that
  'unwanted' portion of the celery plant, so hunt down a nice deep
  green bunch of celery at the farmers' market. Celery tops can be
  tough so you may have to halve them lengthwise. In the bowl above,
  I used celery tops.
  
  I also love using the chewy tapioca noodles for hu tieu. They're
  fat, chewy, and fun to slurp on. To find them, you'll have to head
  to a Vietnamese grocery store and look for packages of "Hu Tieu
  Dai" (chewy hu tieu noodles); despite what the label says, there's
  no rice in the noodles, but rather tapioca. These noodles are not
  commonly stocked at Chinese markets. On the other hand, a
  medium-width flat rice noodle that's like a fettucine or what
  you'd use for pad Thai works just fine.
  
  There are many steps here so take your time and know that one
  batch feeds many people. If you're hoarding it all to yourself,
  you can dole the bowls out over the course of 4 or 5 days. Just
  refrigerate the broth and toppings. Of course, you may also freeze
  the broth and meat toppings too.
  
  For the squid and shrimp, head to a Chinese or Vietnamese market
  and check the refrigerated section for the dried shrimp. Dried
  squid, sold whole in plastic packages, is often near the dried
  mushroom, snacks, or dried shrimp.

  From: Andrea Q. Nguyen's Vietworldkitchen.com
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)