I was asked by one of the members about a soup I posted in one of muh muh muh muh MY other threads.
It was a Pho I made but it wasn't just a basic Pho. So here goes.
I marinated a pork belly for 6 weeks in my Korean marinade (add a little ginger to the ingredients found here:
https://www.ramsondemand.com/threads/food-porn.58468/post-1286670 ). And yes... that's right - 6 weeks. I then sous vide the belly for 23 hours at 160 degrees, and then broiled the belly to make a nice crust on each side.
I then made a nice beef Pho broth - Yes I cheated by buying a Pho mix I have found (probably the same one your favorite Pho restaurant uses
) and added a pinch of each of the veggies I was going to add at the end as well - Fresh tomatoes, chopped asparagus, red onion, cilantro, cremini mushrooms. I simmered that for about 20 minutes and then added rice stick noodles and simmered another 5 minutes. I then sliced some of the pork belly and added it along with the rest of the veggies and shut off the flame to the soup. I let it steep for about 5 minutes and served it.
It was a very tasty end to a great day hiking in the mountains.
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