laocook

There are many, many recipes for Pho (Phö, pronounced “Fér” or “Fur”). It seems that every household has their own unique recipe, no doubt passed on from Elder to Younger.

Pho, being the great dish that it is, is special in many ways. No matter how you make the basic recipe, it is one of the dishes that will be “Póon” (Seasoned) by the person it is served to. This varies depending on how “You like your Pho”.

Some add Fish Sauce, Chilli Sauce, Lime or Lemon Juice, Fermented Cabbage, Powdered Chilli, Garlic Oil, Sugar (OMG!) etc… the list is endless.

Add to the fact that each person has their own liking with herbs, you can see Mint, Coriander, “Pak Pell” (somehow a.k.a. Vietnamese Mint), Purple Basil etc… Lets not forget the condiments like Pickled Garlic or Chillies, Ka Pí (Shrimp Paste) etc…

I have never seen a dish that changes so much when it reaches the table. You could say that Pho is “Personal”.

At the Laocook Kitchens, we thought it would be fun to make a “Pho Amuse Bouche”. We didn´t want to get complicated with the “Póon”, so we decided (after much debate) to make it Neutral, yet flavoursome, which was achieved by simply adding a touch of Fish Sauce, Mint, Spring Onion and Coriander.

Making the Stock (or Broth) is easy. Below is a list for a basic Stock, that can be changed according to preference.

1 whole Ox Tail, cut in to segments
1 Chopped Beef Shin
1 Split Knee Joint
1 Onion, skin removed and halved
1 Ginger Root, halved
1 Head of Garlic, washed and pierced all over with a fork
3 Sticks of Cinnamon
5 Star Anise
Water

Dry Fry over a low flame the Onion and Ginger, meanwhile fill a Stock Pot with Water and add the Ox Tail, Shin and Knee. Bring to a boil.

When the Onion and Ginger are blackened (this gives the Pho a nice brown colour and aroma) add to the pot along with the Garlic, Cinnamon and Star Anise. Return to the boil, then simmer, skimming when necessary. Leave semi-covered for about 4 to 5 hours, depending on the amount of water you used, you should let it reduce by half.

When the Ox Tail is tender (or according to personal taste), turn off the heat and allow to cool. Strain and remove the debris, reserving the Ox Tail.

When thoroughly cooled, place in to the fridge for a few hours, you will notice that all the fat has risen to the top, remove. If you are short of time, you can always do an “Old Chef´s Trick” and drape a paper towel over the surface, this will collect most of the fat. (We leave a “little” fat behind on purpose.)

Once the fat is removed, bring back to the boil and reduce by a third. Allow to cool, if not using immediately you can freeze in manageable sizes until needed.

This is a basic recipe, that can be changed according to taste (if you want a “Heavy Pho”, try adding a Calf’s foot). We find that the more bones that we use, the better the end result.

(We remove the meat from the Ox Tail, and return the bones to the stock, and reduce further)

Mini Pho.

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For those with a Sweet Tooth, below is our “Fruit Spring Roll with Mango and Tangerine Sorbet”

Most fruits can be used to make the “Roll”, but make sure you make it just before serving, otherwise the wrapper will become soggy and break up when frying, an alternative is to “squeeze” out the juices. We found that Apple and Banana work well.

Our Rolls are served with Mango and Raspberry Coulis, the sweetness of the Mango cut with the Acidity of the Raspberry.

We have been busy in the Kitchen lately. We have a new Menu, which is growing on a daily basis. We are also trying some new dishes, fine tuning them before they make it on to the actual Menu.

Over the last week we had…

Fried Kaipen has been used as an Amuse Bouche.

Larb Salmon with Flying Fish Roe (Tobiko). A cross between a Tartare and a Larb, our Salmon is mixed with Gherkins, Pickled Onions, Shallots, Coriander, Mint, Fish Sauce etc…

A Quail Yolk is hidden inside the Larb, which leaks out when you cut in to it. The Flying Fish Roe adds a crunchy texture and sweetness to the dish.

Fried Sea Bream with Sweet Chilli Sauce. Fillets of Sea Bream are dusted in Corn Flour then deep fried. Just before serving the Fillets are tossed with Vegetables and a Tamarind based Sweet Chilli Sauce, in effect making this recipe our only “Sweet & Sour” dish.

Carpaccio of Sea Bass with Tangy Sesame Dressing. Thin slices of Sea Bass, drizzled with a Tangy Sesame Dressing. Ginger adds a natural hotness to the dish. The fish is allowed to “marinade” for at least 7 minutes before serving.

Coq Comb Open Ravioli with Apple and “Dtom Khem” Sauce. Coq Combs, or Chicken Crowns (Cresta de Gallo), those strange looking bits from the top of the head, are stewed “a la Dtom Khem” for a minimum of 3 hours. The Coq Combs have a wonderful texture, a jelly like finish, whether served warm or cold.

The Coq Combs and Apple are covered with cooked circular Won Ton Sheets.

“Dtom Khem” Sauce is poured over the dish.

Garnished with Chopped Chives, the dish is ready to be served.

“Ika” Noodles. Fresh Squid is scored then cut to resemble Noodles. The serving bowls are half filled with water, and left in the freezer. The “Ika” Noodles are served on the ice with a salted Plum and Wasabi Sauce.

Salmon Cheek and Oyster Mushroom “Tom Yum”. The delicate Salmon Cheeks are blanched in the spicy sour Tom Yum stock.

Fish Cheeks are subtle and great for using in soups.

Red Mullet on Broccoli and Spinach Puree with Ginger Soy Sauce. Broccoli is boiled then given an ice bath before being mixed with Spinach (to heighten the colour) before being pureed with a light Mushroom Soy Sauce. The Ginger Soy Sauce is made with Young Ginger, Rice Vinegar and Orange Juice, which gives the sauce an interesting citrus flavour.

Since the 18th February 2005, King and Laurene have been an influential part of the “A Team”.

Today we say our Farewell’s to 2 members who have shown us through their genuine friendship, warmness, good spirits and sense of humour that there really is “a life outside work”.

King and Laurene will be sorely missed by everyone who has had the fortune to meet them. We at Laocook salute them, and wish them the very best.

The “A Team” also say a belated farwell to Patty, who returned to France in January after her training period.

All members of the “A Team” that have passed through our Kitchen Doors have given us the building blocks and foundations that make us what we are.

We continue our Journey with the knowledge that you have all helped shaped Laocook.com.

Buddha Park, also known as Xieng Kuan or Xiang Khouan is a short drive from Vientiane. Within the park you will find Buddhist and Hindu Sculptures and Effigies.

Though the pieces look hundreds of years old, they were actually made in the 1950´s by Luang Pa Bunleua Sulilat (who also established a similar Park across the boarder near Nong Khai, Sala Kaew Ku).

“The doorway to Heaven and Hell”

You can climb the structure which symbolizes Hell, Earth and Heaven, its a long circular climb, but the views from the top are worth the leg and back ache…

The 40 metre reclining Buddha is perhaps the Centre Piece of the Park.

Okay, okay, we couldn’t resist taking the above Photo!

After browsing around the park, you can take a few moments to relax next to the Mekong and enjoy a quick beverage and snack.

A lot has been written about the park and its creator. Some saying that the Park is Lao Kitch and Tacky, but I think that you should enjoy the Park for what it is, and pay homage to the creators work and vision.

Vang Vieng, is 3 to 4 hour drive (rally style) from Vientiane. It has a stunning background and scenery. Along side the Nam Song River, magnificent Mountains stand majestic in the horizon.

The Nam Song River, the Green Valleys and Limestone Mountains make Vang Vieng perfect for taking photos. From Morning Mists, to hazy Golden Sunsets.

Taking about Mountains, you can visit the Caves if you dont mind the steps.

Vang Vieng is full of hotels, hostals and guest houses that cater for the many visitors that come for Rafting, Kayaking, Climbing, Trekking and other such outdoor activies. Or, you can just “take it easy” and hire a Tire Inner Tube to float down the Nam Song and admire the background.

Vang Vieng is also known as the “Backpackers Haven”, and it is evident that the locals are catering for the Kip, Baht and Dollars. Most signs are in English, pointing the way to Bike Rentals, Cave Exploring etc…

Theres not much to say about the food scene, hardly authentic either unless you like Pancakes, Pasta and Pizza, or reclining on low chairs sipping beer in front of T.V. Sets. When I asked a local why there wasnt any restaurants, she told me that the visitors were only interested in the three P´s.

I felt sad that such a lovely place was “selling itself out”. Its so beautiful but it is losing its identity, and for the first time in my travels home, I felt that “I wasn´t in Laos”.

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Before going on a long drive its always good to “stock up” with water and a bite to eat.

A Pâté Sandwich in Laos is full of wonderful ingredients.

Warm Baguettes are filled with Butter, Pork, Fresh Vegetables, Pickled Vegetables, Coriander and Chilli Sauce.

I always ask for mine with “Extra Chilli”! ;)