Thursday, February 4, 2016

Banh Pho Noodle Bowl with Surimi, King Mushroom and Ginkgo Nuts







     A Healthy Noodle Bowl!
     Banh Pho is one of many names for flat ribbon shaped rice noodles.  Fresh Ribbon Noodles are available at Asian food markets.  Ribbon Noodles are great "slurping material" when served as a Vietnamese style noodle bowl.
     The Cherry Blossom Surimi in today's recipe is a fancy one that I purchased in Las Vegas.  Fancy Surimi is available in many different shapes and design colors.    
     King Trumpet Mushrooms are the largest member of the Oyster Mushroom family.  Complex proteins in King Mushrooms actually boost the immune system.  Fresh ginkgo nuts add a mellow flavor and they have very strong anti oxidant properties.  The medicinal properties of today's noodle bowl can help to ward off the common cold.  
     Lotus Root adds starchy crunch with each bite.  Lotus Root slices always add eye appeal to a broth noodle bowl.  Radicchio adds color and an interesting bitter cabbage flavor.  It is traditional to garnish a Vietnamese style noodle bowl with plenty of fresh herbs.
  
     Banh Pho Noodle Bowl with Surimi, King Mushroom and Ginkgo Nuts: 
     This recipe yields 1 large noodle bowl entrée.
     All of the ingredients are available at Asian food markets!
     Step 1:  Heat a large sauce pot over medium heat.
     Add 1/2 tablespoon of vegetable oil.
     Add 1/4 teaspoon of pure sesame oil.
     Add 1/2 teaspoon of minced garlic.
     Add 1/2 teaspoon of minced ginger.
     Add 2/3 cup of thin sliced King Mushroom.
     Sauté till the mushroom slices till they start to become tender.
     Step 2:  Add 2 1/2 cups of light vegetable broth.
     *For an extra brothy noodle bowl, add 1 extra cup of broth.
     Add 1/3 cup of thin sliced radicchio.
     Add 8 thin slices of peeled fresh lotus root.
     Add 6 fresh ginkgo nuts.
     Add 1 tablespoon of Fish Sauce.
     Add 2 pinches of sea salt and white pepper.
     Step 3:  Bring the broth to a gentle boil.
     Gently boil till the lotus root slices are fully cooked, yet al dente (crisp to the bite).
     Step 4:  Add 1 portion of fresh ribbon rice noodles (Banh Pho or Ho Fun.)
     Add 1 green onion that is cut into bite size pieces.
     Add 3 thick fancy surimi slices.  (About 1/2 ounce apiece.)
     Step 5:  Gently boil till the noodles are fully cooked and hot.  (This only takes 1 or 2 minutes.)
     Step 6:  Remove the pot from the heat.
     Pour the contents of the pot into a large noodle bowl.
     Try to expose the fancy surimi and some of the featured ingredients on the surface, so they can be seen.
     Mound generous amount of small cilantro sprigs on the center.
     Garnish with a Thai Basil sprig.
     Serve with lime wedges on the side.

     Healthy and delicious!

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