Page 12

Lam Pham

Pure Contemporary Vietnamese Kitchen & Bar Toasting your spices is an essential step to ensure you maximize their flavour potential. “When using spices like star anise, cloves, cinnamon or cardamom, it’s important to toast them first to fully extract the aroma each has to offer,” says Lam Pham, chef and owner of Pure Contemporary Vietnamese Kitchen & Bar in Calgary. If you’re working with bold, hearty proteins, especially in making braises or stews, star anise and caramelized onion is Chef Pham’s go-to combination to accentuate the richness of the meat you are cooking. “It’s the perfect meat booster!” he says. But more isn’t always better, especially when it comes to toasting spices. “Remember, spices are much more intense when toasted, so a little goes a long way. You can always add more if you feel like you need it,” Pham advises.

Lam Pham

Pot au Pho

Makes 5 litres of pho broth 5 L good quality beef broth, unsalted 4 cups (1 L) cold water 3 large onions, peeled 2 fresh lemongrass stalks 50 g fresh ginger root 3 cloves 3 star anise 2 Asian cinnamon sticks 1 cardamom pod To taste salt, sugar and pepper Fish sauce (optional)

4. At this point, you should have 5 litres of broth. If short of 5 litres, add cold water to make it enough for 5 litres.

5. Bring broth back to a boil and add in seasonings (salt, sugar, pepper, and fish sauce, if using). Taste for final adjustment.

Spices are much more intense when toasted, so a little goes a long way

1. To a pan add cloves, star

anise, Asian cinnamon sticks, and cardamom. Toast until it smokes and aroma starts to develop.

2. Brown the onion and ginger,

transfer to a big pot, combine all above ingredients and bring to a boil. Simmer for about 2 hours.

3. After 2 hours, discard all

onions, ginger, lemongrass and spices. Strain broth through a fine sieve. 12

Best served with: –– Sliced beef –– Fresh pho noodle –– Basil –– Lime –– Beansprouts –– Green onion

–– Cilantro –– Hoisin sauce –– Sriracha –– Fresh cracked black pepper

Mallory is a Calgary freelance writer and grad student now living, learning and eating in Montreal. Check out her blog becauseilikechocolate.com and follow her on Twitter and Instagram @cuzilikechoclat

Culinaire 5:6 (November 2016)  

Alberta's freshest food & beverage magazine. Dining out, dining in, wine, beer, spirits and cocktails. Celebrating international cuisine thi...

Culinaire 5:6 (November 2016)  

Alberta's freshest food & beverage magazine. Dining out, dining in, wine, beer, spirits and cocktails. Celebrating international cuisine thi...

Advertisement