I took that image at a Vietnamese restaurant along the harbour. It's an excellent restaurant with Viet food and also some famous Chinese and Thay dishes.
A couple in front of us was eating the Pho Tai soup
2 medium yellow onions (1 pound)
4-inch piece ginger (4 ounces)
5-6 pounds beef soup bones (marrow and knuckle bones)
5 star anise
6 whole cloves
3-inch cinnamon stick
1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces
1 1/2 tablespoons salt
4 tablespoons fish sauce
1 ounce yellow rock sugar
1 1/2-2 pounds small dried or fresh banh pho noodles
1/2 pound raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
3 or 4 scallions, green part only, cut into thin rings
1/3 cup chopped cilantro
Char onion and ginger. Use an open flame on grill or gas stove. Place onions and ginger on cooking grate and let skin burn. After 15 minutes, they will soften and become sweetly fragrant.
Under warm water, remove charred onion skin; trim and discard blackened parts of root or stem ends. If ginger skin is puckered and blistered, smash ginger with flat side of knife to loosen flesh from skin.
Place bones in stockpot and cover with cold water. Over high heat, bring to boil. Boil vigorously 2 to 3 minutes to allow impurities to be released. Dump bones and water into sink and rinse bones with warm water. Quickly scrub stockpot to remove any residue. Return bones to pot.
Simmer broth. Add 6 quarts water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook 1 1/2 hours. Boneless meat should be slightly chewy but not tough. When it is cooked to your liking, remove it and place in bowl of cold water for 10 minutes. Drain the meat; cool, then refrigerate; in total the broth should simmer 3 hours.
Use ladle to skim as much fat from top of broth as you like. Taste and adjust flavor with additional salt, fish sauce and yellow rock sugar.
Assemble bowls: Thinly slice cooked meat.
Heat broth and ready noodles.
If you're using dried noodles, cover with hot tap water and soak 15-20 minutes, until softened and opaque white.
Fill 3 or 4-quart saucepan with water and bring to boil. For each bowl, use long-handle strainer to blanch a portion of noodles. As soon as noodles have collapsed and lost their stiffness (20 seconds), pull strainer from water, letting water drain back into saucepan. Empty noodles into bowls. Noodles should occupy 1/4 of bowl.
Add other ingredients. Place meat, raw meat and tendon atop noodles.
Garnish with onion, scallion and chopped cilantro.
Pho Tai Recipe
Critiques | Translate
jrj (34841) 2006-05-09 4:54
As for a 'cooking book' insertion this is just great Paolo. A well made photo with the perfect choice of details to go with your note. Good work and ... bon apetit
ChrisJ (100112) 2006-05-09 5:00
A superb daily life shot of the Vietnamese section of the city. I like the tight framing & superb color & sharpness. Congratulations!
rbcy1974 (20758) 2006-05-09 7:22
I think there is potential here if you do a much closer view of the hand moving the soup. In its present state, I find way to many distractions around it.
atus (15838) 2006-05-09 7:43
quando si tratta di cucina cerco di esserci sempre,poi se è quella vietnamita... Immagine molto ben focalizzata su un particolare che di solito non viene mai messo in evidenza e per questa sua unicità mi garba.In più c'è lo sfondo rosso molto bello dell'abbigliamento della signora che la rende più pittoresca. Good work,Paul!
vapours (8264) 2006-05-09 9:35
Great composition Paulo, Im always a fan of this kind of style, of only showing the main elements without including peoples faces. The red dress is also kind of intriguing as well. Nicely done.
fabio_ts (13694) 2006-05-09 10:24
Bellissimo taglio stretto Paolo, veramente artistico..va ad impreziosire un soggetto che potrebbe non sembrare interessante ad un occhio comune.. ma che attraverso la tua creatività si trasforma in una composizione accativante... come presumo lo sia stato il cibo in questione.. :o)
pastadog (13111) 2006-05-09 12:26
Ciao Paolo, I like the way you composed this shot, very clever. It's a powerful photo, with remarkable colors and quality. A variety of interesting shapes, esp. on the clothes, but not only. Congratulations, Daniel
sam224 (6215) 2006-05-09 13:50
Bello scatto Paolo. Mi piace il modo in cui hai colto il dettaglio con buona presenza di colori e prospettiva.
Buona la nota.
rosaline (0) 2006-05-09 14:08
Good close up and a nice abstract piece. The exposure and detail are excellent and the composition works well. The patterns from the lady's dress are well brought out and add some good contrast. Well done.
erdna (5711) 2006-05-09 16:02
The photo is very nice, well composed and everything is very well defined. Your recipe looks good! I will show it to my wife and see what she says.
sergecross (3438) 2006-05-09 17:17
Paolo, nice point of view. I like the vietnamese red cloth and the culture that it shows.
siolaw (38288) 2006-05-09 23:58
Now we know how to cook it.. but that compo is really good without any faces, just hands, clothes, colors and... soup!
All the best
Furachan (0) 2006-05-10 6:56
Splendid photo, a fashion crop, that extraordinary Asian red staining the placidity of Antibes. OUCH! This is a feast for the eyes "Un regal" as we ay in French. our croping is masterly here, Paolo. And you generously give us a recipe as well.
andante (7092) 2006-05-10 7:39
Your recipe looks tasty... (crap, why do I have to start a diet today?!) But i find your composition most attractive and intriguing, I could say this would make a great add, either for fashion or fast food. Great capture!
Que tengas buen dia,
capthaddock (28790) 2006-05-10 12:38
Hi Paolo - at first I thougfht this was taken in asia, wonderful colours, and the multi-arm composition is very interesting.
peter1892 (1681) 2006-05-10 17:08
This really does have an 'Asian' feel to it - as if it were a street vendor in Bangkok. The red dress certainly helps to emphasise this. The steam from the cooking pot adds a touch of atmosphere to the image, and I think that not being able to see any faces makes it more mysterious.
entrelec (8328) 2006-05-20 4:42
Dared compo; it is working with the three totally different kind of women:
The cooking one with her salor pull over, the chineese dressed second one and this sexy white dressed whose we see only the back.
Not so simple to do!
thanks for your visit.
keribar (43841) 2006-05-27 16:29
Not a face in the frame and still so powerful. I love it - Izzet
- Copyright: Paolo Motta (Paolo) (41222)
- Genre: People
- Medium: Color
- Date Taken: 2006-04-30
- Categories: Daily Life
- Camera: Canon D Ixus 5.0
- Exposure: f/4.9, 1/320 seconds
- More Photo Info: view
- Photo Version: Original Version
- Theme(s): men & meat /1/ [view contributor(s)]
- Date Submitted: 2006-05-09 4:03