Break out your apron and cook along with Chef Theresa from Jeremiah's Catering, as we explore favorite recipes from around the world.
This month we will celebrate the cuisine from Vietnam with Vegetable and Beef Pho.
Like to cook? Join us for Chef Theresa's International Cuisine Series. Ingredient list will be posted a few weeks before each session.
PHO (VIETNAMESE NOODLE SOUP)
PHO BROTH INGREDIENTS:
1 large white onion, peeled and halved
3-inch piece of fresh ginger, halved lengthwise
5 star anise
4 whole cloves
3 (3-inch) cinnamon sticks
2 cardamom pods
1 tablespoon whole coriander seeds
8 cups good-quality beef stock (or chicken or vegetable stock)
1 tablespoon brown sugar
2 teaspoons fish sauce
fine sea salt, to taste
PHO SOUP INGREDIENTS:
8 ounces raw steak*, very thinly sliced (think cheese steak thin)
7 ounces uncooked thin rice noodles
garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha)
INSTRUCTIONS
Char the onions and ginger*. Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil. Broil for about 7-10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
Make the broth. Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stockpot over medium-high heat for about 3 minutes until fragrant. Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes. Strain out (and discard) the onions, ginger and spices. Stir in the fish sauce and sweetener into the hot broth. Then finally, taste and season the broth with salt as needed.
Prep the noodles. Meanwhile, as your broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
Assemble. Now the fun part! Add a handful of noodles to each individual serving bowl. Portion the steak between each serving bowl. Then ladle the still-simmering hot broth into the serving bowls, being sure to submerge the steak completely so that it gets cooked*. Top each bowl with lots and lots of garnishes, and finish with a squeeze of lime juice.
Serve immediately. Encouraging everyone to stir the garnishes into the soup so that they can flavor the broth, also adding in additional extra sauces if desired.
Register online or by calling the library at 973 584-2400 and the link will be sent to you the day before the event.
If you are going to cook along with Chef Theresa, please have your ingredients measured out and chopped, if necessary, in advance and all your materials ready!
Theresa Navarro is a successful owner and chef of Jeremiah’s catering and cooking studio in Parsippany. She started at the young age of 13 working in restaurants. Achieving ownership at age 24 Theresa opened Jeremiah’s cafe and catering. For the last 23 years Theresa has prepared, catered and taught for her community. Jeremiah’s Catering offers cooking classes created especially for children. Theresa holds these classes and teaches children how to cook healthy meals for themselves. Of course, everything is made to be safe for children and Theresa is extremely patient and pays attention to each child in her class. She chooses easy, yet healthy, recipes for the children and does her best to stir in them the joy and happiness of making tasty food. The whole idea is to help the children acquire new skills, enjoy group activities, and teach them all about healthy foods. And Theresa does this with a lot of dedication and enthusiasm.
October 13, 2020 Southern US: Chicken and Dumplings
November 10, 2020 Poland: Perogies
December 1, 2020 India: Butter Chicken
January 12, 2021 Morocco: Chick Pea Tagine
February 9. 2021 China: Scallion Pancakes
March 9, 2021 Ireland: Irish Soda Bread Biscuits
April 13, 2021 Korea: Fried Chicken Wings
May 11, 2021 Canada: Calgary Nanaimo Bars
June 1, 2021 Vietnam: Veggie and Beef Pho
AGE GROUP: | Teens | Seniors | Adults |
EVENT TYPE: | General | Crafts & Making |
The Roxbury Township Public Library is a municipal library serving the communities of Succasunna, Ledgewood, Landing, Berkshire Valley, Port Morris, and Kenvil. Residents of the township are eligible to a free library card which enables access to 2.8 million items across the Morris Library Alliance including digital books, museum passes and more.