AnotherDayAboveGround

Pho: Ingredients: 1. 1 onion, halved 2. 1 3-inch piece of ginger, sliced 3. 3 cloves garlic, sliced 4. 2 cinnamon sticks 5. 4 whole cloves 6. 2-star anise 7. 1 teaspoon coriander seeds 8. 8 cups beef or chicken broth 9. 1 pound beef or chicken, thinly sliced 10. 8 ounces of rice noodles 11. Fresh herbs (such as cilantro, basil, and mint), bean sprouts, lime wedges, and chilli peppers (optional, for serving). Instructions: In a large pot, bring the water to a boil. Add the beef bones, onion, ginger, cinnamon stick, star anise, coriander seeds, fennel seeds, cloves, and cardamom pod. Reduce the heat to low and simmer for 2-3 hours, until the broth is rich and flavorful. Strain the broth through a fine-mesh sieve and discard the solids. Return the broth to the pot and add the salt and fish sauce. Bring the broth to a boil and add the rice noodles. Cook for 2-3 minutes, until the noodles, are tender. Divide the noodles and sliced beef among bowls. Ladle the hot broth over the top. Sushi: Ingredients Needed: 2 cups sushi rice 2 tablespoons rice vinegar 2 teaspoons sugar 1 teaspoon salt Nori (dried seaweed) Sushi fillings of your choice (such as raw fish, cooked shrimp, vegetables, tofu, or egg) Instructions: 1. Rinse the rice in a fine-mesh sieve until the water runs clear. Transfer the rice to a pot with 2 1/2 cups of water. Bring the water to a boil, then reduce the heat to low and cover the pot with a lid. Cook the rice for 18-20 minutes, or until the water is absorbed and the rice is tender. 2. In a small bowl, mix together the rice vinegar, sugar, and salt. 3. When the rice is done cooking, transfer it to a large bowl and add the vinegar mixture. Gently fold the mixture into the rice using a spatula or wooden spoon. 4. Lay a sheet of nori on a flat surface. Spread a thin layer of the sushi rice over the nori, leaving a 1-inch border at the top. 5. Arrange your chosen fillings in a line down the center of the rice. 6. Using your fingertips, moisten the border at the top of the nori with a little water. 7. Lift the bottom of the nori sheet with the fillings and roll it tightly over the fillings, using the moistened border to seal the roll. 8. Using a sharp knife, slice the roll into pieces. Serve the sushi with soy sauce and wasabi for dipping. Dim Sum Chicken Feet: Ingredients: 1 pound of chicken feet. 1 piece of ginger, sliced. 2 cloves of garlic, minced. 1 tablespoon of fermented soybeans (douchi). 1 teaspoon of white pepper. 1 tablespoon of dark soy sauce. 1 tablespoon of light soy sauce. 1 tablespoon of sugar. Half a cup of chicken broth. 2 tablespoons of cornstarch. Instructions: 1. Rinse the chicken feet and soak them in cold water for at least 30 minutes to remove any dirt or impurities. 2. In a large pot, bring the chicken feet to a boil in enough water to cover them. Reduce the heat to low and simmer for about 20 minutes, or until the feet are tender. 3. Remove the chicken feet from the pot and let them cool. Discard the cooking liquid. 4. Once the chicken feet are cool enough to handle, remove the nails and any excess skin or fat. 5. In a separate pot, heat a little oil over medium heat. Add the ginger, garlic, and fermented soybeans and cook for about 1 minute, or until fragrant. 6. Add the chicken feet to the pot along with the white pepper, dark soy sauce, light soy sauce, sugar, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the sauce has thickened and the chicken feet are very tender. 7. In a small bowl, mix together the cornstarch and a little water to form a slurry. Add the slurry to the pot and stir well to thicken the sauce. 8. Serve the chicken feet dim sum hot, garnished with chopped fresh cilantro or green onions if desired. Enjoy! Thank you