Pho

Pho… Salad

I like Pho. I grew up on the national dish of Vietnam. If you’ve never had it, I feel sorry for you. It’s got a light but flavorful beef broth flavored with five spice, lemongrass, ginger, and garlic. When you order it you get a side plate of lime wedges, thai basil, cilantro, jalepeno, and bean sprouts. If you’re at a proper Pho selling establishment, you’ll quickly receive a big bowl filled with broth and rice noodles topped with raw thinly sliced beef. The heat from the broth cooks the raw beef perfectly. I always order Pho with the beef raw and on the side to ensure that the kitchen dosen’t pre-blanch the meat for the american pallete. If your Pho shop won’t serve you this way, find another pho shop.

Duck confit!

Duck cooked confit in sous vide for 10hrs at 79.8C served with field green salad dressed in orange lavender vinaigrette, supreme of orange, roasted beet confetti, and a Napoleon of fingerling potatoes (fried in duck fat of course!) and goat cheese topped with crispy fried shallot.

After you travel

Sometimes, after being on the road for a few days, all I want to do is come home and cook dinner. Today was one of those days and I have to say it came out spectacular!

Seared Tuna Steak.

Raw Salad

Serrano Pepper

Fresh Ginger

Tangerine

Roast Peanuts

Scallion

Fish Sauce

Rice Wine Vinegar

Spicy Udon Noodles with Shitake Mushrooms and Scallion. Dressed in Chili/Sesame Sauce, garnished with baked crispy udon.