Sigh was also interviewed at the AEDA FreshLo Community Meal and shares an empowering story about his his ability to cook was able to support his family when he immigrated to America. Sigh shares “in 1985 I had nothing because I knew nothing, first time in Minnesota… I go to school and afterschool I wash dishes at the restaurant. Later on I became the cook because they let me try it, they said I was going to be good… after that I tried to do the best I can”.
Pho is one of my favorite foods and I have found and attached a recipe shared by another Chef Eric. Chec Eric grew up in Saigon and currently has a runs the restaurant BaBar in Seattle the recipe attached is inspired by the pho he makes at his restaurant
4 pounds beef soup bones
1 onion, un peeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 1/2 tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1 1/2 pounds beef top sirloin, thinly sliced
1/2 cup chopped cilantro
1 tablespoon chopped green onion
1 1/2 cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
1/4 cup hoisin sauce (optional)
1/4 cup chile-garlic sauce (such as Sriracha, optional)
Preheat oven to 425 degrees F (220 degrees C).
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chili-garlic sauce on the side.