Vietnamese Pho Soup with CVap®

Vietnamese Pho Soup

When the weather turns cool, my thoughts turn to soups, stews, and broths. Clearly, a piping hot bowl of Vietnamese Pho Soup is the best way to take the chill off your bones. Can CVap make a good stock or broth? Of course, the answer is a resounding yes! Over the years I’ve made great beef, pork, and poultry stocks. I’ve made Tonkotsu ramen broth out of mountain ham bones. One of my favorite broth-based dishes to make (and eat) is Pho. Pho is a traditional Vietnamese noodle dish with fragrant and aromatic broth. No matter which broth is your favorite, the basic method detailed in this recipe creates a beautiful result. No worries about scorching with CVap – just enjoy this wonderful broth!

Vietnamese Pho Soup

Ingredients

Recipe yields 10 servings of Vietnamese Pho Soup

 

  • 4 kilograms assorted beef, pork neck and poultry back bones (charred bones in CVap cook & hold 150°F food temp 10, level browning for 2 hours)
  • 4 onions
  • 6 carrots (rough cut into large pieces)
  • 7 stalks of celery (rough cut into large pieces)
  • 6 pods star anise
  • 85 grams of sliced fresh ginger
  • 45 grams garlic cloves (smashed)
  • 21 grams kosher salt
  • 32 grams fish sauce (I prefer Red Boat fish sauce 40N )
  • 10 liters of cold water
  • 3 (8oz.) packages dried noodles
  • 1.5 kg top sirloin (thinly sliced)
  • 2 bunches of cilantro (stemmed and roughly chopped)
  • 2 bunches of scallions (roughly chopped)
  • 3 cups bean sprouts
  • 2 bunches of Thai basil
  • Limes, cut into 4 wedges
  • Bourbon Barrel Soy to taste

Directions

  1. Preheat CVap Cook & Hold oven to 150°F food temperature and 10 level browning.
  2. Place bones in a 6” deep full-size hotel pan. Roast in the oven until browned, about two hours.
  3. Place onion on char broiler and grill until blackened and soft, about 15 minutes.
  4. Add charred onion, carrots, celery, ginger, garlic, salt, star anise, and fish sauce in the pan with roasted bones and cover with eight liters of cold water. Next, place pan in CVap oven set to 190°F food temperature and browning level 3. Simmer for a minimum of 12 hours. Strain the broth into a clean hotel pan and place it back into the CVap oven until you are ready to serve.
  1. Place rice noodles in a large bowl filled with room-temperature water and allow to soak for one hour. Bring a large pot of water to a boil. Place the soaked noodles in the boiling water for one minute.
  1. Divide noodles among ten serving bowls> Top with sirloin, cilantro, and scallions. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, BBF soy sauce, and Ed Lee Chile-Garlic sauce on the side.
pho soup
pho soup

Banh Mi Sliders in CVap

Banh Mi Sliders are easy when you stage and hold them in CVap equipment. Staging can increase the speed of service without sacrificing quality! Most are familiar with the popular Vietnamese Banh Mi sandwich. Below is the Winston recipe for this popular sandwich. The popularity of ethnic food is on the rise. We’re seeing more and more examples of these on menus everywhere. The fact that consumers are more open to new flavors and cuisines represents some great opportunities for the restaurant industry.

RECIPE: Banh Mi Sliders

Unlike traditional Banh Mi, we use pork and chicken in our sandwich recipes. Whether you chose to use one or the other or both proteins, you cannot go wrong with this version of a Vietnamese classic.

½ pound ground pork
½ pound ground chicken
¼ cup finely chopped scallions
2 tablespoons finely chopped ginger
1 egg, lightly beaten
2 teaspoons chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 ½ teaspoon kosher salt

First, mix all the ingredients into a large bowl. Second, form the mixture into patties. Finally, refrigerate the patties until you are ready to stage them in CVap.

banh mi sliders

Advance Staging in CVap® Cook and Hold Oven

Banh Mi CVap Process

Preset a Cook and Hold unit to 165°F vapor/166°F air FOR 60 MINUTES and allow approximately 30 minutes to preheat.

  1. Remove patties from refrigerator, place in oven, and process for one hour and 35 minutes to reach a minimum temperature of 165°F.
  2. Patties can now be held and grilled or pan-seared for about one minute and 30 seconds and then served on French rolls with slaw (suggestion follows) or kimchi, or the patties can be quick-chilled and completed to order from a refrigerated state.

Either way, you choose to finish the patties, you have effectively eliminated over-cooking, and you are guaranteed a juicy, delicious Asian favorite in record time. Think of the possibilities for food truck production!

Slaw: we typically top our cooked Banh Mi sliders with a vibrant, crunchy combination of carrots, onions, cabbage, Sriracha, vinegar, and fresh cilantro.