Vietnamese Spicy Beef Noodle Soup (Bún bò Huế)...

Bún bò Huế ranks supreme in our noshes of Vietnamese noodle soups! It is a regional take on Vietnam's national soup phở, and comes second to its popularity. Bún bò is seductively earthy, rustic and spicy, indicative of the unrefined countryside cooking of Huế, the former imperial capital in central Vietnam. Although its name suggests an all-beef affair, the soup actually combines beef and pork. The ingredients of lemongrass, shrimp paste, cubes of pork blood and pig feet makes this soup distinctively special and unique. In our best bowl experience ever, Bun Bo Hue An Nam in San Jose, California, even adds ox penis which we passed up in ours :). A great local restaurant we used to frequent for this specialty beef soup in Toronto is Anh Dao in Spadina Chinatown, or Pho Vietnam in Scarborough is also a good option.

This was the perfect home-cooked meal to celebrate my husband's birthday, and after a week of being away on business travel, I was sure he would appreciate it along with our closest family friends. I forewent the pork blood and feet so that it would appeal to everyone, and I also made a second broth sans spicy so that the kids could have an option. To make an authentic broth, beef bones are used over pork bones which are now more commonly used, and simmering the annatto seeds in the broth yields a nice rich orange colour (rather than frying the seeds in oil at the end to release their colour and the bright red oil added to the finished broth). The recipe may seem long and arduous, but if you love Bún bò Huế, you will find the broth deliciously rewarding and so satisfying when everyone is smacking their lips at the table! That's why I only cook special soups like this in a large pot, whether I'm feeding a crowd or not, since you're putting in the effort, why not make extras so leftovers can be packed away in freezer containers for another tasty meal later on a whim!

Vietnamese Spicy Beef Noodle Soup (Bún bò Huế)
Makes 8 to 10 servings

* Shop for the various meats at the meat counter of Asian supermarkets, and ask the butcher to cut your meats to the specifications.

4 lbs. beef bones, cut into 3-inches
2 to 3 lbs. boneless beef shank in a long piece, halved crosswise
4 lbs. pork hock, cut into 2 to 3-inch pieces
2 or 3 pork feet, halved lengthwise, rinsed and soaked in water for 3 hours (optional)
1 lb. pork blood cubes, rinsed and drained (optional)- sold in tubs
4-5 slices of ginger
salt and ground black pepper
2 Tbsp. canola oil
2 onions, diced
4 to 5 Szechuan chili peppers
1-1/2 Tbsp. annatto seeds
5 quarts water
2 Tbsp. salt
3 Tbsp. fish sauce
2 1-inch chunk yellow rock sugar or 1-1/2 Tbsp. yellow or brown sugar
3 hefty stalks lemongrass, trimmed, cut into 3-inch lengths and bruised
2 Tbsp. fine shrimp sauce
2 pkgs. thick vermicelli noodles, cooked according to package instructions, drained and rinsed with cold water

Chili-Lemongrass Mix:
4 Tbsp. canola oil
3 Tbsp. dried red pepper flakes
5 cloves garlic, minced
1 stalk lemongrass, trimmed and minced or about 2 Tbsp. frozen, thawed minced lemongrass
1 tsp. sugar
2 tsp. fish sauce

Garnishes:
1 onion, thinly sliced, soaked in cold water for 1/2 hour
2 green onions, chopped
Rau ram (Vietnamese cilantro), leaves plucked, washed, drained and patted dry
Limes, cut into wedges
Thai chilies, sliced (I used jalapeno peppers as I had some on hand)
Romaine lettuce leaves, thinly sliced into ribbons

Having Bún bò Huế in Ho Chi Minh City with my father-in-law in 2004.

Parboil the beef bones in a stockpot of boiling salted water with ginger for five minutes to release the impurities. Drain, discard the ginger and rinse the bones. Scrub the pot and dry it.

Top left clockwise: Beef bones sold in packages, pork hock (and on chopping board) and beef shank.

Season the beef shank, pork hock and pig feet (optional) with salt and pepper, and set aside. Add the oil to the same stockpot and heat over medium-high. Add the onions and cook about one minute. Add the chilies and annatto seeds; stir to release annatto's colour. When the onion turns yellow-orange, add the meats; briefly sear to lightly brown.

Annatto seeds are sourced to produce a carotenoid-based yellow to orange food colouring and flavour. Its scent is described as "slightly peppery with a hint of nutmeg" and flavour as "slightly nutty, sweet and peppery".

Look at that gorgeous colour!

Pour in the water and return the beef bones. Bring to a boil over high heat and lower to a gentle simmer. Using a ladle or oil skimmer, skim off the excess scum that rises to the surface frequently. Add salt, fish sauce, rock sugar and lemongrass. Simmer, uncovered for two hours. If using pork blood, add them during the last 10 minutes as they don't need long to cook and will be rubbery if overcooked.

Bruise lemongrass by lightly hacking with back of chef's knife.

The earthy fragrant aroma filled the kitchen with homey soup-concocting goodness!

When the broth is done, remove the beef shank. Let cool to firm up before slicing. You can strain the broth through a fine-sieve lined with cheesecloth positioned over a pot for a cleaner broth or just leave it like I usually do. Use a ladle to skim as much fat and oil from the top of the broth as you like. 

Make the chili-lemongrass mix by putting the oil, pepper flakes, garlic and lemongrass in small saucepan and bring to a gentle simmer over low heat for five minutes, stirring occasionally. Remove from heat and stir in sugar and fish sauce. Let cool in a bowl.

To finish the broth, scoop some chili-lemongrass mixture into a bowl, stir shrimp sauce into it and pour into the broth. You can leave 1/2 the chili-lemongrass mix for the table so everyone can adjust the flavour as desired.

Place cooled noodles in individual bowls and heat in microwave for one minute before topping with meats and soup. Allow everyone to garnish their bowls with their choice and level of toppings.

The herbs of rau ram is fascinating and aromatic!

Add a few slices of beef shank, some pork hock and load it up with onions, greens and a splash of lime!

Hearty, savoury and spicy... love at first sight, bite and one that lingered through our night!

A bowl from another occasion... add thinly sliced raw cabbage or bean sprouts!...

Quoc enjoying Vietnam's national soup phở in Vietnam!

For more on Vietnamese cuisine, type Vietnamese in the Search This Blog field near the top on the right side. Enjoy!

Szechuan Mapo Tofu...

Mapo tofu is a Szechuan favourite and a super easy and tasty dish to cook up where tofu and pork are intensely mixed with hot bean paste and Szechuan chilies if desired.The Chinese translation is literally "pockmarked old woman's or grandmother's bean curd." The dish was made famous by a Szechuan restaurant helmed by an elderly woman whose face showed the effects of smallpox. It was so popular, people would travel for days, or weeks to eat it at the restaurant. The dish had no name but it soon became known as mapo doufou ode to the old woman cook. The key ingredient is the Toban Djan also known as chili broad bean paste which is widely used in Szechuan cuisine and considered to be the soul of their dishes. Last night, I made mine family-friendly by toning the heat way down, forewent the dried Szechuan chilies and added green peas for some veggies. I learned later in the meal, with my son's protest I could definitely ante up the heat next time. Great for hubby and me :)

Szechuan Mapo Tofu
Makes 6 servings

1 Tbsp. cooking oil
3 or 4 dried Szechuan chilies (optional)

2 garlic cloves,finely chopped

1/2 to 1-1/2 Tbsp. Toban Djan (use moderately and adjust to suit your family's taste)

1/4 cup Szechuan preserved vegetables, chopped

1/2 cup frozen green peas (optional)
1 cup lean ground pork

1 Tbsp. Chinese cooking wine

1 cup of water or chicken broth

1 Tbsp. soy sauce and 1 tsp. dark mushroom soy sauce 
1pkg. (700 g) fresh regular tofu, cut into 1/2-inch cubes, drain water emitted

1 Tbsp. cornstarch dissolved in 3 Tbsp. water

2 green onions, finely chopped

sesame oil

The preferred Toban Djan (Chili Bean Sauce) brand I use is Lee Kum Kee.

Heat oil in skillet/wok on medium-high and add chilies, garlic and Toban Djan; stir-fry one minute then cook the preserved vegetables, peas and pork (breaking up meat) until almost cooked. Turn heat to high; add Add wine, broth and both soy sauces. Bring to a boil. Add the tofu, and return to a boil again stir-frying for three minutes. Taste the dish at this step to see whether any extra salt or Toban Djan is needed. 

Make a well in the centre of the tofu mixture, and stir the cornstarch mixture in. Simmer around two minutes with high fire until the sauce is thickened. Mix in green onions. Drizzle with sesame oil. Serve hot.

Soft, saucy, savoury, slightly spicy and easy to eat... perfect over steamed rice!

My son Étienne asked where the spiciness was? I had to scoop some mapo tofu into a separate bowl and mix a little Toban Djan in it for him to be satisfied. He and his twin brother polished it all up with big spoonfuls of rice. This dish is so easy to shovel down and finished before you know it! A true winner at our family table!

Leftovers are the best- makes for an effortless dinner! Tonight, instead of rice again, I got creative and served leftover mapo tofu over bowls of udon noodle soup... in a chicken broth seasoned with more Toban Djan and Chinkiang black vinegar to give the flavours of Hot and Soup soup and thickened with cornstarch for a hearty experience. So slurpelicious...!

If you like Szechuan food, also give these fantastic dishes a try: Hot and Sour Soup, Szechuan Spicy Fish, Home-Style Szechuan Shredded Potatoes, Spicy Pork and Peppers Stir-Fry and Spicy Stir-Fried Cabbage with Dried Shrimps.

Quell Winter Blues with Cathy Ireland's Loaded Tortilla Soup...

It is with utmost pleasure to feature my friend and ex-colleague Cathy Ireland as our next guest blogger. She has a degree in Food & Nutrition plus over twenty years of experience in the food industry, developing new products and recipes. As a Professional Home Economist, Cathy's mandate is to encourage people to get back into the kitchen and to teach them how to prepare nutritious meals at home, instructing culinary classes in schools and to corporate clients. I really admire Cathy's volunteer work at a youth shelter where she shares her deep passion for home cooking and teaches youths how to prepare healthy food on a dime. In a recent project, she has teamed up with Mood Food Culinary to provide mood boosting recipes and collaborated in developing recipes for Patricia Muzzi's newest book, "The Mood Foodie Teen Guide". Its super easy and delicious mood-boosting recipes are for everyone and not just for teens. Now here's Cathy...

 Cathy Ireland, P.H.Ec.

Got The Winter Blues?...

Did you know January is commonly referred to as debt and diet month? The credit card bills start coming in and we realize how much we've over-consumed during the holidays with all those sweet treats. Are the winter blues hitting you? Seasonal Affective Disorder, (SAD), is a mood disorder that people of normal mental health suffer from in the form of depression during the winter months. It's no wonder; with less day light and colder weather keeping us inside, being less active and the stress of getting back into work, school, and healthy eating routines.

I love soups in the cooler months and this one is a great way to use up left-over turkey instead of chicken in the recipe. Loaded with veggies, protein rich beans and poultry, this winter warming recipe from The Mood Foodie Teen Guide, will fuel your day.

Loaded Tortilla Soup

Makes 8 cups

1 small onion, chopped
1 Tbsp. extra virgin olive oil
1 clove garlic, minced

1/2 tsp. ground cumin
1 L (4 cups) chicken stock
1 can (540 mL/19 fl oz) chopped tomatoes
1 can (540 mL/ 19 fl oz) black beans, rinsed and well-drained
2 cups cooked, chopped chicken
1 cup kernel corn

Garnishes:
2 green onions, chopped
Chopped cilantro
Shredded cheese
Whole wheat tortillas, cut into short thin strips and toasted at 350F in oven until crispy golden (optional)

Heat oil in skillet or pan on medium heat and cook onions for 10 minutes or until tender, stirring frequently. Add garlic and cumin; cook one minute. Add stock, tomatoes, beans, chicken and corn. Bring to boil; simmer ten minutes and serve hot. Garnish each bowl with green onions, cilantro, shredded cheese and toasted tortilla strips.

TIP: Add avocado chunks and a splash of lime juice.

Susan says, "wow, my kids are going to love the zesty flavours and warm spices. Yum!"

Here are some great tips to help you get through the winter months with more zest and zeal for life:

* Light Therapy, using a full-spectrum lamp, has worked with great success in some people. You can also increase your Vitamin D intake by getting outside to enjoy winter activities. Direct exposure to sunlight boosts Vitamin D production in your body naturally and exercise improves circulation and increases serotonin levels.

* Increase your intake of foods with the amino acid tryptophan. Choose whole, unprocessed foods like leafy greens, seaweed, mushrooms, asparagus, and good quality proteins like poultry, shellfish, pork, beans, eggs, cheese.

* Avoid junk food and sugar to help keep blood sugar stable.

* Drink lots of water to help neurotransmitters in the brain send messages throughout the body.

An excerpt from The Mood Foodie Teen Guide by Patricia Muzzi. “When we typically talk about food and health, we think of nourishing the body to satisfy our hunger and prevent disease, such as cancer and diabetes. Many equate food to unwanted weight gain but we rarely relate food and nutrition to feeding our brain to maintain or improve our mental performance. That being said, the connection between food and mood is now the subject of frequent discussion worldwide as research and historical data around the influence of various foods on brain chemistry is gradually being revealed.”

To order your copy of The Mood Foodie Teen Guide, go to www.moodfoodculinary.com.

New Year's Resolution?...

Out with too much of the tried and true, and in with experiencing and experimenting with more new! Taking my family for a tasty, curious ride in trying different cultural foods in restaurants, travels, and then translating and emulating the delicious finds by cooking it homestyle in my kitchen. 

From Susan's Savour-It! to yours... here's to new & exciting eats for 2015!!

Inspiring local eats and abroad in New Orleans, Japan and Vietnam.

Chinese Hot Potting...

Winter has always been a season I looked forward to. Not foremost for its festive holiday celebrations, nor for its Yuletide spirit of giving and receiving, but for it’s yummy Hot Pot dinners with family and friends. Which is precisely how my family spent our first day of 2015! My most memorable dinners were gathering around the table during cold evenings to feast on a variety of meat, seafood and vegetables in a hot pot which, not only satisfyingly filled your stomach, but warmed your body and soul in and out. The origin of "Hot Pots" came from Mongolia, where the cold climate favoured such a method of cooking. Now, a variety of ethnic cuisines have adopted this form of cooking. Hot pots are referred to by many names, such as shabu-shabu (Japanese and Taiwanese), Chinese hot pots, fire pots, steamboats, and sin-sul-lo (Korean), because they are used widely throughout Asia. It is very similar to "fondue" from the west, except the ingredients used are very different, and the communal cooking style is very unique. 

I always make sure to prepare a homemade broth with pork and chicken bones. Blanch the bones in boiling water with salt and two slices of ginger for five minutes, drain and rinse, and bring the rinsed pot back to a boil with water and cook bones on medium for two hours. Skim off oil on the surface before using.

Pork neck bones and a whole stew chicken.

Seafood such as scallops and shrimps should be rinsed in cold salt water to remove any impurities and drained well before setting on a plate. Oysters, fresh or frozen then thawed, should sit in some water with salt and a little corn starch, and thoroughly rinsed in cold water for same reason. Do the same when preparing pork liver, only you slice it thinly (freezing the liver for two hours makes it easier to slice) before treating it with salt and cornstarch. 

Top left: You can buy prepared cuttlefish frozen.

For beef tripe (omasum), blanch whole in salted water with white pepper for flavour, before removing and slicing thinly.

Meat balls popularly used in hot pots come in a myriad of flavours. There's chicken, beef and pork, but what really gets interesting is the fish ones. Not only can you find a slew of seafood balls from squid, octopus, crab, lobster and cuttlefish, regular or fried but they also come in various cute shapes and colours. Find these in the refrigerated or frozen sections of an Asian supermarket.

The neon green ones are octopus encased in fish cakes.

Photo Credit: http://shahsulongcooks.blogspot.ca/

Try konnyaku (yam noodles) for something different.

You can buy packages of hot pot-ready thinly sliced meats in the frozen section of an Asian grocery store. They are neatly rolled up to make removing and cooking a cinch straight from frozen. You can get various cuts of beef, pork, chicken and even lamb.

And of course you have to have your veggies. Water spinach, watercress, baby bak choy, pieces of napa cabbage, enoki and shiitake mushrooms to round out the offerings. Fresh cubes of tofu as well as deep-fried tofu are welcomed additions.

A propane-fuel burner is usually set in the middle of each table with a pot 3/4 full of broth set on top. We have also used a wide diameter electric Chinese pan, which you just plug into a circuit. Then there are the real hot pots used for this tabletop dining for serious hot pot connoisseurs, which generally consists of a cylindrical chimney surrounded by a moat in which food is cooked. The attractive pots are made of brass, stainless steel, or aluminium. Charcoal placed in the chimney, keeps the food hot during cooking. 

And what is hot potting without a delicious soy sauce mixture to dip it in? Various options include a combination of fresh chilies, chili sauce, garlic, green onions, cilantro, vinegar, hot mustard, sesame oil or paste, lime juice, fermented bean curd, and end up in a continuously changing mélange. Add raw egg to your sauce to tone down the heat from your cooked ingredients. It's the yin (cooling) to the yang (warming) by restoring your internal balance in the constant heat intake from the meal.

Set up a DIY sauce station for everyone to customize their own.

Utensils for each person, includes a small wire-mesh basket on a bamboo stick and two pairs of chopsticks, one to eat with, and one to pick up foods with. We like to toss a bunch of different ingredients into the pot, but if there is something you really want to put your stake to, take the raw ingredients to fill the mesh basket and plunge it into the broth. In about a minute, the leafy vegetables are cooked, the thin slices of fish and meat, deliciously firmed, and the shrimp pink and juicy. Oysters take a little longer to cook, so enjoy the other tasty morsels in the meanwhile. TIP: Cook in batches in simmering broth, and remove the cooked items before dunking in new items, otherwise, the broth won't get a chance to heat up properly and you risk unsafe food temperatures. 

Cousins enjoying great food and conversations.

Two cool and crunchy side dishes graced the table: kimchi and tangy spicy cucumbers with garlic.

Look! Fish-shaped fried fish cakes- now say it three times!!

Dip the tidbits into the sauce that you've prepared and feast away. Keep extra broth handy as this will be required to replenish the soup in the pot. As the dinner continues the broth will become more hearty and tasty, which is just perfect for adding cooked vermicelli or flat rice noodles to enjoy at the end with... my very favourite thing to end the hot pot session. So-O delicious and comforting. It's like the fruits of my labour all enveloped in this final bowl. Ahhhhh...

Hot pot cooking is healthy, can easily be vegetarian, and offers many creative, culinary possibilities, perfect for hosting a fun and unique dinner party anytime! Ho ho sic!

Wishing you a Happy New Year full of cooking and taste adventures!!