Meat Recipes

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Pho Bo Tai Nam (The Perfect Vietnamese Beef Rice Noodle Soup) Recipe

Gooooood morning, Vietnam! Phở is the National Vietnamese food. Phở bò tái nạm is a beef broth served with rice noodles and tender, thin pieces of flank steak flavored with traditional Vietnamese spices. It's one of my favorite Asian soups. When I visited Saigon 10 years ago, I remember having a big bowl of phở for breakfast! It's as good in the morning as it is for lunch and dinner. I think it's THE best street food in the world. Oh and it's pronounced "fuh" like the beginning of the word "fudge".

OK. Here goes... I might get in big trouble for handing out this recipe. I got it from my Tatie Danielle (aunt) who, unlike the one in the French comedy classic, is a sweetheart and an amazing cook, except that she does not share her recipes. She used to run a restaurant in the early 90s. She doesn't know the existence of this site yet and she's not very computer literate, so I hope that keeps me safe. At any rate, I figure I can't call myself a femme fatale if I don't do a little bit of recon and intel gathering. Shhh...

If - like me - you're a fan of Anthony Bourdain, you might be interested to know that Pho is one of his favorite dishes. Tony, this pho is for you .

 

http://www.youtube.com/watch?v=PsSiA-JHm0U

 


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Asian-Style Soy Sauce Quail (Chim Cut Ro Ti) Recipe

Soy sauce quails (chim cút rô ti in Vietnamese) are very popular in Asian cuisine. You might think the flavor is similar to my soy sauce hen recipe, but it's totally different.  Quail has a very distinct flavor. The meat is darker and more tender than the regular poultry and requires little marinating time.

This dish isn't meant to be fancy.  In Vietnam it's street food. That means you have to dig in with your fingers and get messy.


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Soy Sauce Roasted Cornish Game Hen (Ga Mai Ro Ti) Recipe

Soy sauce roasted hen is a Vietnamese version of my French-Style citrus roasted chicken. It's almost the same procedure with a substitution of soy sauce and other Asian spices. I used a hen for the tenderness of the meat. It's always a winner amongst the carnivores in my house.  

My favorite part of the soy sauce roasted hen is the dark sweet crispy skin. The only downside to this dish is that you have to be prepared and marinate the hens for at least 2 days for a guaranteed moist, flavorful bird.


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A Brace of American Birds (Pheasant and Duck) Recipe

This is meal fit for a President. Or two. A brace of pheasant and duck was the main course at Abraham Lincoln's Inaugural Dinner and will again be featured at President-Elect Barack Obama's Inauguration. Pheasant is no longer commonly available but I finally was able to get some at Whole Foods.


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Mon Poulet Roti (Roast Chicken wih a citrus butter marinade) Recipe

This recipe is in honor of my mom, who would serve "un poulet rôti" every week when I was growing up. My dad was all for the breast and neck, my mom for the wings, my little brother and big sister and I were all crazy about the thighs and the most succulent part: the "soliles" - in English it is referred to as the "oyster" of the chicken. It's the little oval pieces of dark meat next to the thighs that you can find on each side of the carcass.

To make this recipe, I've combined the tips and secrets from all the mamas that I know.  Regardless of which part of the chicken is your favorite, you are guaranteed to produce a moist, crispy-skinned chicken.  It takes time to prepare, but the results are well worth the wait. The chicken may look fantastic, but I guarantee that by the end of the meal you'll have rolled up your sleeves and will be sucking every last drop of goodness from the leftover bones. Vegetarians, avert your eyes!


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