Pho Vi Brings the Vietnamese Craze to Pedestrian-Friendly Downtown Hollywood[trip4food.blogspot.com]
Pho Vi Brings the Vietnamese Craze to Pedestrian-Friendly Downtown Hollywood[trip4food.blogspot.com]
www.maangchi.com Check out the written recipe, tips, photos, and some funny stories about this dish on my website please! Ingredients: For dotorimuk ½ cup acorn jelly powder (dotori mukgaru) 3 cups water ½ ts salt For the seasoning sauce ? cup soy sauce 2 ts honey or sugar 3 garlic cloves, minced 3 stalks of green onions, chopped 1 tbs hot pepper flakes 1 tbs and 2 ts toasted sesame oil 1 tbs toasted sesame seeds, add right before serving so they don’t lose their crispiness garnish with shredded red pepper (shilgochu) For the vegetables, you can use 2 cups lettuce cut into bite size pieces ¼ cup onion, sliced thinly 1 cup’s worth edible chrysanthemum (ssukgat), cut into bite size 3-5 perilla leaves, chopped 2 tbs worth carrot, shredded ½ cup’s worth cucumber, thinly sliced 1 red chili pepper, chopped 1 green chili pepper, chopped In a large bowl, combine all the ingredients for dotorimuk. Stir with a wooden spoon and strain to remove any lumps. Pour the mixture into a thick bottomed pot and stir over medium heat about 7-8 minutes until it bubbles. Lower the heat and stir another 5 minutes. Pour the mixture into a rectangular glass container and let it cool down. Put it into the fridge for about 4-7 hours until it’s solid. Create the seasoning sauce by combining soy sauce, sugar or honey, hot pepper flakes, garlic, and sesame oil in a mixing bowl. Set aside. Take the acorn jelly out of the fridge. Turn the glass container upside down over your cutting board so the … Korean food: Seasoned acorn jelly
Pho Vi Brings the Vietnamese Craze to Pedestrian-Friendly Downtown Hollywood
This week’s restaurant review is about Pho Vi, a Vietnamese restaurant that opened in March in downtown Hollywood.
In the past few years, Vietnamese cuisine has exploded on the contemporary food scene, thanks in large part to a filling and fun-to-eat dish called pho — beef broth and noodle soup that’s considered the national dish of Vietnam.
A flawless pho (commonly pronounced fuh) is achieved through the lengthy process of parboiling, rinsing, and simmering beef bones. Additions to the broth then include rock sugar, charred onions and ginger, and spices like cloves, cinnamon, and star anise. The broth is finished with rice noodles, cuts of meat, sliced onions, and scallions.
Typically, the bowl is served along with a separate platter piled high with lime wedges, giant sprigs of fresh-picked Thai basil and cilantro, bean sprouts, and chilies, like a little garden on the side. Eaters pluck apart and add as many of these mix-ins as they please, then go at it with chopsticks as well as a soup spoon. When executed perfectly, pho celebrates a balance of clean flavors: aromatic herbs, crisp vegetables, hearty protein, and a vibrant, clear broth.
In the past, Broward’s pho enthusiasts had to travel west for a bowl — to Pho 79 in Davie, Saigon City in Lauderdale Lakes, Pho Hoa Noodle Soup in Tamarac, or Saigon Cuisine in Margate. When Pho Vi opened in March in the middle of pedestrian-friendly Hollywood Boulevard, the restaurant was viewed as a welcome addition.
Pho Vi Brings the Vietnamese Craze to Pedestrian-Friendly Downtown Hollywood
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Pho Vi Brings the Vietnamese Craze to Pedestrian-Friendly Downtown Hollywood[trip4food.blogspot.com]
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