Tag: Noodle

Cao lầu, Vietnamese noodle dish … well water and ash – Italian Cuisine


The cao lầu is a Vietnamese dish from the province of Quảng Nam based on rice noodles cooked in a special local lava water used for cooking which gives it a unique flavor and consistency.

In the world there are traditional local dishes and drinks which, due to the particular ingredients used, cannot be faithfully reproduced in other areas. For example, analogous to the purple tea of ​​the Azores Islands whose taste and color are the result of the mineral water used coming from the thermal springs, in Vietnam there is a dish that owes its characteristic taste and texture to the local water used for cooking. Let's talk about the cao lầu, a delicious rice noodle dish served with meat, vegetables and broth, whose noodles are previously soaked in water from a well in the city of Hội An enriched with ash from wood from trees.

Recipe and original preparation of cao lầu

This very special dish comes from Hội An, Vietnamese city in the province of Quảng Nam, on the south coast of the country. His recipe includes culinary techniques typical of Vietnamese, Chinese and Japanese cuisines and rather easy ingredients to find in other areas. The cao lầu is indeed a rice noodle dish rather thick, similar to Japanese soba, moistened with a small amount of broth and served with a garnish of pork, stewed or fried and chopped or sliced, leafy vegetables, blanched bean sprouts, various herbs and small rice croutons. Although the recipe may seem simple, it actually takes a long time to prepare. The true secret of cao lầu however, as we have seen, lies in the unique ingredients. The noodles are in fact mixed with thewater rich in alum from the ancient Bá Lễ well of Hội An enriched with ash obtained by burning wood from a tree that grows on the nearby Cham islands, about 20 kilometers from the coast. After the noodles are immersed in this prodigious water, which makes them gummy, elastic and yellowish, they are processed to a length of about 10 centimeters and a width of 0.5 millimeters, to be then washed, boiled and cooled under the banana leaves. With a part of their dough, little squares are made that are fried and used to complete the soup and to give it a little crunchiness.

The cao lầu of Hội An between past and present

In short, it is only in Hội An that it is possible to taste the traditional and authentic form of cao lầu. In this charming and ancient coastal city of about 150 thousand, perfectly preserved and whose historic district characterized by French colonial architecture, canals and wooden shops has been declared a World Heritage Site by UNESCO since 1999, a time like today the merit of the preparation of this dish goes to one family. For four generations these chefs have been perpetuating tradition with dedication, technical skills and with a process that is as faithful as possible to the original.. The family currently no longer draws from the ancient well,

but draws water from a new well built well that produces water with similar properties. Even the ash used no longer comes from wood from the Cham islands, but from very similar local trees.

Nowadays cao lầu remains the main specialty of Hội An, present in all restaurant menus, but it is not always easy to find the original version, especially in tourist restaurants along the coast. The best solution, which many Vietnamese use, is to buy it from the many street vendors, at the affordable price of less than $ 2.

Photo: Cau Lau Noodles Vietnam_Flickr_by ElCapitan.jpg
Photo: Cao_lầu noodle Vietnam_Wikipedia Commons_ansieee.jpg
Photo: Cao lầu_Flickr_Premshree Pillai.jpg

Turkey Pot Pie Soup

Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?

Hope you had a wonderful Thanksgiving and didn’t do too much damage to your waistline.

I spent Thanksgiving at my Mom’s house, she wouldn’t have it any other way. She makes Thanksgiving look effortless, but we all brought some dishes along to contribute. I made a cauliflower gratin which turned out great, I’ll be posting that soon.

And what to do with your leftover turkey? A turkey pot pie soup is comforting and a great way to use your leftover turkey. I made my own turkey stock from the turkey bones and some vegetables, but you can use canned, or even chicken broth. I took some extra pie crust I had and cut out shapes with a cookie cutter, then baked them to make little pie crust croutons, completely optional but I loved it.

Some other suggestions for Thanksgiving leftovers, Baked Turkey Croquettes are a great way to use up mashed potatoes and turkey, Leftover Turkey Noodle Soup of course is always a classic, Leftover Parmesan Mashed Potato Patties are delicious and simple, and why not at a Latin flair to your leftover turkey and make Skinny Turkey Cuban Sandwiches.[1][2][3][4]

Have a great weekend!

Turkey Pot Pie Soup
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1 1/3 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 192 • Fat: 2 g • Carb: 27 g • Fiber: 3 g • Protein: 18 g • Sugar: 8.5 g

Ingredients:

  • 1/4 cup flour 
  • 2 cups turkey stock
  • 4 cups fat free milk
  • 2 large celery stalks, chopped
  • 1 1/2 cups chopped onion
  • 8 oz sliced cremini mushrooms
  • fresh ground pepper
  • 2 tbsp chopped parsley
  • 8 oz frozen peas and carrots
  • 1 tsp Turkey Better n Boullion (or more to taste)
  • 2 medium (12 oz total) potatoes, peeled and cubed small
  • 16 oz cooked turkey breast, diced small or shredded

Directions:

Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Makes about 10 1/3 cups.

References

  1. ^ Baked Turkey Croquettes (www.gordon-ramsay-recipe.com)
  2. ^ Leftover Turkey Noodle Soup (www.gordon-ramsay-recipe.com)
  3. ^ Leftover Parmesan Mashed Potato Patties (www.gordon-ramsay-recipe.com)
  4. ^ Skinny Turkey Cuban Sandwiches. (www.gordon-ramsay-recipe.com)

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Spicy Rice Noodle Salad – Strange But Chew

The first time I had a spicy, cold rice noodle salad, it
wasn’t the bold flavors that caught me by surprise, but the strange and
addictive texture. It was so different to any pasta salad I’d ever had before,
that I was kind of bummed I hadn’t known about this stuff sooner. Makes
me sad to think about all the time back I wasted on those stupid, tri-color fusilli
salads.


Anyway, this is pretty easy and delicious stuff. I’m not
even sure these noodles are technically cooked, but simply softened in very hot
water to your personal preference of tenderness. You can, and many do, boil
this stuff like pasta for a couple minutes, and have what’s much closer to a
proper al dente angel hair, but I much prefer the toothsomeness you get using
the hot water method. 

Unlike undercooked wheat flour pastas, this isn’t a gummy,
crunch, but much more of a “pop” or “snap” as your teeth break through the
almost tender noodles. Once soaked with the vibrant dressing, and topped with
the optional, but highly recommended grilled chicken, you have a change-of-pace
lunch that will be the talk of the water cooler.


Speaking of the chicken, all you’ll need to do is double the
dressing recipe, and pour half over some boneless skinless chicken thighs (or
any other cut). Let sit out, marinating for 30 minutes, and then grill to
caramelized perfection. I hope you give this great spicy rice noodle salad a
try soon. Enjoy!

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Ingredients for 2 large servings:
1 package (6.25 oz) thin rice noodle (soaked in almost
boiling water until desired tenderness, rinsed, drained thoroughly)
3 garlic cloves, crushed
1/3 cup seasoned rice vinegar
1 or 2 tbsp samal or other ground chili sauce
3 tbsp fish sauce
1 tsp brown sugar
1/4 tsp salt
1 cup carrot julienne
4 green onions, chopped
1/2 cup packed mixture of chopped basil, mint, and cilantro
1/2 cup chopped peanuts
1 tsp sesame oil
Optional:
6 grilled boneless skinless chicken thighs
sliced Fresno chilies

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