Siesta's Chef Bryce has always loved Asian cuisine and draws much inspiration from it. Bryce has been expressing his passion for Asian food through the medium of Pho and Ramen for years now. Pho (pronounced phuh...kind of) differs from Ramen primarily with the spices used. Bryce's creations are delicious and have been a hit with the locals on Siesta as well as his Bistro and Eat Here Chef partners at our weekly chef meetings.
His wandering-eastward preparations reflect the new Eat Here policy of unchaining the Eat Here Siesta and Anna Maria Kitchens.
Bryce's Pho Recipe
2 onions, yellow
1 large piece of ginger
2 cinnamon sticks
2 anise pods
2 teaspoon coriander seed
6 cups homemade stock (beef, chicken or seafood)
1 tablespoon soy sauce
1 tablespoon fish sauce
Noodles (traditional rice glass or buckwheat (soba)
Quarter onions (leave root on). Split ginger lengthwise. Char onions and ginger. Toast the spices. Rinse onions and ginger to remove excess char.
Combine all ingredients. Pour stock in, bring to a simmer for an hour (or until everything comes together). Taste it!
Strain it all off.
Sear, grill or roast protein (shrimp, poultry or beef).
Bring pho broth to a simmer.
Combine broth, protein and noodles in a large soup bowl. Serve with chopped scallions, cilantro, limes, and sprouts.
Roasted shiitakes, chilies, chopped peanuts