Chef Vaibhav Bhargava – USAPEEC https://usapeec.in Mon, 15 Jan 2024 06:13:03 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://usapeec.in/wp-content/uploads/2023/08/usapeec-logo-150x150.png Chef Vaibhav Bhargava – USAPEEC https://usapeec.in 32 32 Turkey Pho https://usapeec.in/turkey-pho/ Sat, 04 Nov 2023 15:56:17 +0000 https://usapeec.in/?p=6268
  • Prep: 20 min
  • Cook: 1 hour
  • Yield: 10 servings

Ingredients

For Pho Stock
1 US turkey, whole
1 apple
1 carrot
1 cabbage
1 onion
1 ginger
10 gm cloves
5 gm star anise
5 gm cinnamon stick
5 gm salt
10 gm fish sauce
15 cups of water

For Assembly
200 gm flat rice noodles
Cooked turkey meat, shredded
1 red onion, thinly sliced
40 gm sliced green onion
20 gm fresh cilantro, leafy tops only
10 gm red cabbage julienne
10 gm carrot julienne

Directions

1. Use your hands to break up the turkey backbone and wings into pieces so they fit into the pot.

2. Give them a very quick rinse to remove visible impurities.

3. Set in a large bowl with the apple, celery, carrot, cabbage, and cilantro.

4. Put star anise, cloves, coriander seed, and cinnamon in a small stockpot, about 8 litre capacity.

5. Over medium heat, toast the spices for several minutes, stirring, until fragrant.

6. Add onion and ginger, and stir for 45 to 60 seconds, until fragrant. Add 8 cups of water.

7. Add the turkey, apple, vegetables, salt, and the remaining 7 cups water.

8. Partially cover and bring to a simmer over high heat. Uncover and skim and discard scum.

9. Adjust the heat to gently simmer for 1 hour and 15 minutes. When done, let rest for 10 to 15 minutes.

10. Remove the turkey pieces to make straining easier. Pour the broth through a muslin-lined mesh strainer placed over a medium pot.

11. Discard the solids. There should be about 12 cups of broth. Season with fish sauce and if needed, extra salt.

Assembly

1. Divide the noodles among 6 soup bowls. Meanwhile, bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil for the noodles.

2. For each bowl, place a portion of the noodles in a noodle strainer or mesh sieve and dunk in the boiling water. When the noodles are soft, pull the strainer from the water, shaking it to let the water drain back into the pot.

3. Put the boiled noodles into the bowl. Top with turkey, then add onion, green onion, and cilantro. Finish with pepper

4. Serve along with condiments to add more flavour.

]]> Vietnamese Roasted Chicken https://usapeec.in/vietnamese-roasted-chicken/ Sat, 04 Nov 2023 15:21:36 +0000 https://usapeec.in/?p=6253
  • Prep: 45 min
  • Cook: 25 min
  • Yield: 2 servings

Ingredients

2 chicken bone-in thighs, leg
5 gm Chinese five-spice powder
2 gm ground pepper
3 gm garlic powder
5 gm minced lemon grass
10 gm minced garlic
15 gm honey
5 ml cooking wine
Soy sauce
10 ml fish sauce
5 gm dill leaves
3 gm salt
5 gm basil fresh chopped
5 gm shisho fresh leaf

Directions

1. Prepare the chicken by rinsing it thoroughly and patting it dry with paper towels.

2. Give some cuts from the bone on the meat so the chicken gets marinated well. Do not remove the bone.

3. For the marinade, put the rest of the ingredients in a bowl and mix well.

4. Slather the marinade on the chicken generously (you may not need all of it). Cover with a wrap and marinate in the fridge for at least 30 minutes.

5. To cook, put the chicken in a roasting pan. Put the pan on the highest tray of your oven. Set oven to 200°C and broil with skin side down for 15 minutes.

6. After 15 minutes, flip the chicken over and broil the other side for another 15 minutes.

7. Serve with steamed white rice, kimchi, tomatoes, cucumber, pickled daikon, and carrot.

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