[Vietnamese Beef Pho

Ingredients:

1L Beef stock
3cm chunk of ginger, grated
onion, sliced
1 garlic clove, crushed
1 star anise
1 cinnamon quill
1 tbs caster sugar
cup fish sauce
180g rice noodles
200g beef eye fillet
cup bean sprouts
1 small red chilli
4 leaves of Vietnamese mint

Method:

1. Place stock and 1 cup of water in a saucepan with ginger, onion, garlic, star
anise, cinnamon, and sugar and fish sauce. Bring to the boil, then reduce
heat to low. Cover and simmer for 20 minutes. Strain, discarding solids, then
return soup to pan. Cover and return to the boil.
2. Prepare the noodles by adding them to a bowl and pouring boiling water until
just covering them. Let them soak until they are soft and then strain the
water.
3. Divide the noodles among the soup bowl, place some eye fillet on the top.
Pour over the hot soup mixture evenly and top with bean sprouts. Garnish
with chili and herbs.

Templates to help you complete each task for each week:

Tools and equipment table;
(AIM FOR AT LEAST 3 MAIN PIECES OF EQUIPMENT FOR EACH RECIPE/WEEK)
What?
Tools/Equipment

Why?
Explanation of how and why it is
used to achieve a high quality
product

colander

Used to dry the noodles.

Saucepan

To boil the water for noodles.

Chefs knife

Used to slice the meat.

Properties of the main ingredients table;

(AIM FOR AT LEAST 3-4 DIFFERENT MAIN INGREDIENTS FOR EACH RECIPE/WEEK)
Ingredient
Beef

Function
Beef is frequently used
as a flavouring
ingredients.

Noddles

Adding rice to the dish.

Adding more substance
to make the dish look
good.
Mint has a good dark
green colour. Mint help
the dish to look colour
full.

Mint

Chemical
The rib of the beef is a
tender cut of meat and
produces the rib-eye and
rib-eye roast.
J

Cooking techniques table;

(AIM FOR AT LEAST 2 COOKING TECHNIQUES USED FOR EACH RECIPE/WEEK)
Cooking technique
used
Smearing

Explanation of this
technique (eg.wet/dry)
Wet techniques of
cooking. Smearing
occurs when foods are
cooked in water at a
temperature of around
85c.

Sensory analysis table;

(COMPLETE THIS IN DETAIL USING FULL SENTENCES USE THE SENSORY WHEEL TO
HELP YOU WITH YOUR DESCRIPTIVE WORDS)
Flavour

The flavor of Vietnamese Pho that we cooked was salty and little
hot.

Texture

The texture of my food that we cooked was soft and moist.

Aroma

The aroma of the Vietnamese Pho was spicy and aromatic.

Appearance

The appearance was curdled.

History of culture/cuisine questions;

Answer the following questions;
1. What country does this dish originate from?
Pho originated in the early 20th century in northern Vietnam, and was
popularized throughout the rest of the world by refugees after the Vietnam
War.
2. What are the traditional ingredient commonly used in this cuisines
food/cooking?
The broth for beef pho is generally made by simmering beef bones, oxtails,
flank steak, charred onion, charred ginger and spices. For a more intense
flavor, the bones may still have beef on them.
3. What are some alternative options for the dish we made?
Other popular Vietnamese noodle dishes include bn riu, bn b Hu
(another beef noodle soup), bn ch, h tiu, bn tht nng, and m Qung.
4. Why is this dish common in the country it originally come from?

It's practically the national dish of Vietnam.The traditional home of pho is

reputed to be the villages of Vn C and Dao C (or Giao C) in ng Xun

commune, Nam Trc District, Nam nh Province.
5. How is this dish traditionally made in the country it comes from?

1. In a large pot, submerge the oxtail in cold water, add 3 tablespoons of the
salt and soak for 1 hour, then drain.
2. To make the spice pouch, dry roast each ingredient separately in a frying pan
over medium heat until fragrant. Cool, then coarsely grind using a mortar and
pestle or small spice grinder. Add the ground spices to the muslin square and
tie up tightly in a knot. Set aside.
3. Heat a barbecue grill or char gill pan over medium-high heat and grill the
unpeeled garlic, onions and ginger evenly for 15 minutes in total until all
sides are blackened. Now peel the blackened skins and discard them, and
then roughly chop. By doing this, the garlic, onion and ginger becomes sweet
and fragrant, releasing more flavour into the stock.
4. Put the oxtail, beef bones, brisket and 6 litres (200 fl oz) of cold water in a
stockpot and bring to the boil. While the stock is boiling, constantly skim any
impurities off the surface for 15 minutes (this will ensure a clean, clear broth),
then reduce the heat to a low simmer. Add the fish sauce, remaining 1
tablespoon of salt, rock sugar, garlic, onions, ginger and spice pouch.
5. Cover and simmer for 4 hours, or until the stock has reduced to almost half.
6. Strain the stock through a muslin cloth. Remove the brisket, set aside to cool,
then thinly slice.
7. Blanch each portion of noodles in boiling water for 20 seconds. Drain, then
transfer to a serving bowl. Place three or four slices of brisket on top of the
noodles, followed by three or four pieces of raw sirloin. Pour over the hot
stock to cover the noodles and beef.
8. Garnish with 1 tablespoon of spring onion, a pinch of black pepper and a
coriander sprig to each bowl. At the table, add chilli, bean sprouts, basil and a
squeeze of lime.
Evaluation of finished product questions;
Answer the following questions;
1. What was the most difficult aspect of producing this food item?
The most difficult aspect of producing the Vietnamese pho was to cook the
beef and make sure its cooked well.
2. What skills did you demonstrate in the production of this food item?
The skills that I used to demonstrate in the production of this food was I
colander to drain the noodles, and let cool down.
3. What cooking techniques did you use in the production of this food item?
I used boiling cooking techniques to boil the ingredients.
4. Were you able to produce this food item in the 72 minutes period?

Yes I was able to cook the dish in 72 minutes and I had extra time to seat and
relax.
5. What safety and hygiene procedures did you follow in the production of this
food item? Explain these safety and hygiene procedures in detail.
I washed my hands before cooking and after finished cleaning.
6. Did the food item turn out the way you had anticipated?
Yes it was looking good the ingredients that were in the dish was matching up
and it was a really good dish.
7. If you were to make this food item again, identify 2 things you would improve
on or do differently?
If I was to make this food again I would add some slat and some powder chili.
I would work on the appearance of the food and maybe add a slice of lemon
on top of it.
8. Rate your finished food item out of 10. 10 being the best and 0 being the
worst. Explain why you have given it this rating.
I am happy the way we worked and how the food turnout so I am going to
give my
finished food