Day 9 and Thailand

Plan ahead, look at last block's post for Thailand, compose good questions.

Use the tracking schedule to see where you are and where you are going. READ THE ENTIRE TRACKING SCHEDULE so you know what's happening around you.

Don't loose points for being lazy and uniformed.


Extra Dish(s): The sous chefs made broth for Bun Bo Hue. If you're interested in helping finish and serve it let them know. There are also a few others we can do. Look in the "Extra Recipe" section of my intra-learn folder.

Here's the recipe:

Bun Bo Hue

Yields 15 portions

Ingredients Amount

For Broth

Pigs Feet, split 6 #

Beef knuckle bones 4 #

Pork hock, cross cut ½” thick 3 #

Annatto seed 2 Tbsp.

Beef Brisket, fresh, 2” thick slices 2 #

Yellow onions 2 #

Garlic cloves, smashed 12 each

Lemongrass 5 Stalks

Black peppercorns, crushed 2 tsp.

Salt – kosher or sea 2 tsp.

Vietnamese Shrimp paste, jarred 2 Tbsp.

Fish sauce 2 oz.

Raw Sugar 1 oz.

For Accompaniments

Rice noodles, Medium 1.5 #

Soak in warm room temp 30 minutes,

Cook in boiling water until tender – 2 minutes

Rinse in cold water, drain and hold

Yellow onion, paper thin, soaked ½ hour

In ice water, drained 2 small

Scallions, thin bias cut 6 each

Cilantro, cleaned sprigs 1 bunch

For Condiments

Table salad 1 each portion

Bean sprouts, trimmed, clean 4 cups

Green cabbage, shaved thin 2 cups

Banana Blossoms, shaved thin, hold 1 cup

In acidulated water

Limes, cut into wedges 3 each

Vietnamese chili garlic sauce 1 Tbsp. per portion

For Shrimp-pork dumplings

31-35 count shrimp, P+D, chopped 1 #

Ground Pork 1 #

Garlic, minced 4 cloves

Shallots, minced 1 large

Kosher salt 1 tsp.

Raw sugar 2 tsp.

Black pepper, course ground 2 tsp.

Rice flour 2 Tbsp.

For Lemon Grass Chili Oil

Vegetable oil ½ cup

Lemon grass, minced 1 stalk

Small Dried chilies, ground 10 each

Method:

For Broth

1. Blanch bones and meat in large wok, starting with cold water. When blanching water comes to a simmer, skim scum from surface, drain water and rinse bones and meat, remove bones and meat from pot and hold.

2. In large wok heat oil and annatto seeds together until seeds begin to sizzle and “pop” (less than 1 minute). Remove from heat, allow to infuse for 10 minutes, strain seeds and discard them.

3. Add blanched meat and bones along with lemongrass, onions, garlic, and salt to the annatto oil, cover meat and bones by 2”with cool water and bring to a boil. Reduce heat and simmer for several hours – checking flavor and richness of broth occasionally .

4. When Broth is rich and flavorful, and meat is tender, drain from wok, discard bones and reserve hock meat to add back to soup later.

5. de-grease broth, add shrimp paste, fish sauce and sugar. Cool and reserve cold until ready to re-heat for service.

For Dumplings

1. Chill a food processor, blade and bowl in ice water for at least ten minute before beginning. Bowl must be cold to avoid mixture from overheating and separating.

2. Combine all ingredients together in chilled processor and pulse until semi-smooth.

3. Cook a small portion of filling to eat and assess flavor.

4. Form mixture into small balls and poach in some of the broth until balls are cooked through, cool and hold for reheating at service.

At Service:

Have a wok of simmering water and a strainer/China cap to refresh noodles. Have another wok or pot to reheat broth as needed.

1. Bring seasoned broth to simmer, add shredded pork hock, sliced beef, dumplings and scallions to reheat

2. Refresh noodles by dipping in boiling water – one order at a time. Before adding broth, drizzle small amount of lemongrass-chili oil to noodles.

3. Place hot noodles in bowl, evenly distribute sliced meats, herbs, scallions, and dumplings over noodles, Ladle broth over everything.

4. Serve on an under liner plate with a table salad, a wedge of lime, and a ramekin of Vietnamese Chili garlic sauce.

Lemon Grass – Chili Oil

1. Combine vegetable oil and minced lemon grass in a small pot

2. Heat gently until lemongrass begins to sizzle (about 30 seconds)

3. Add ground chilies and continue to cook for 15 seconds longer.

4. Remove from heat and sallow to cool to room temperature.

5. Store in tightly sealed container until ready to use.

Adapted from Southeast Asian Flavors, Robert Danhi, Morter and Press, 2008