Soups & Sauces › Freestyle Fish Phở

Freestyle Fish Phở

The origins of phở have been debated for years with China and France boasting influence over this versatile Vietnamese dish. A fragrant vegetable stock poaches fish, cooks vibrant Chinese vegetables and five-spice tofu, and warms buckwheat noodles.

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About German Lam

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Tags:

  • german lam
  • chef german lam
  • about german lam
  • glam foods llc
  • glam foods
  • noodles
  • german
  • lam
  • about german

Freestyle Fish Phở

The origins of phở have been debated for years with China and France boasting influence over this versatile Vietnamese dish. A fragrant vegetable stock poaches fish, cooks vibrant Chinese vegetables and five-spice tofu, and warms buckwheat noodles.

About German Lam

At the nexus of cuisine, health and spirit stands German Lam.  Proprietor of Glam Foods, his goal is to illuminate the path to good living through eating right. German’s skill in cooking spans an array as diverse as his culinary upbringing.  Born in Santiago, Chile, German was taught the secrets of the kitchen by his Spanish godmother, who would send him off to school each day with an energy packed “green sandwich,” made with avocados. He received his culinary training at Newbury College and climbed the ranks at the Ritz-Carlton in Boston. German Lam’s heartfelt effort to teach you to energize your life through eating well is made clear with every dish.

Recipe

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Ingredients

Makes 2 Servings

  • ¼ lb buckwheat noodles
  • 4 cups vegetable stock
  • 2 tbsp lemongrass
  • 6 oz sea bass (or fish of choice)
  • 4 bok choy, halved
  • 4 shiitake mushrooms, sliced
  • ¼ bunch yellow chives, sliced
  • ½ cup pressed five-spice tofu

Garnish

  • 1 tbsp scallions, sliced
  • 6 leaves Thai basil, sliced

How-to

Cook Buckwheat Noodles

  1. Cook buckwheat noodles in boiling water for 5 minutes. Strain and shock in cold water. Set aside. (Noodles will be rewarmed just before serving)

Poach Fish

  1. Bring vegetable stock to boil, add lemongrass, lower heat and simmer for 15 minutes
  2. Add fish, return stock to a simmer, and poach for 5 minutes. Remove fish from pot and set aside

Cook Vegetables & Tofu

  1. To the vegetable stock, add shiitake mushrooms, bok choy, yellow chives and tofu and  cook for 3 minutes at a boil.  Remove and place in serving bowl

Plate & Serve

  1. Reheat cooked buckwheat noodles in vegetable stock for 1-2 minutes
  2. Portion the buckwheat noodles into two bowls or plates
  3. Add the fish. Ladle hot vegetable stock over noodles and fish
  4. Garnish with scallions and Thai basil

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Comments (2)

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  1. dbarilla:

    I just made this for my wife using your vegetable stock (super picky woman), and she thought it was really good. Thanks you very much. I'm a novice home cook and this video & recipe really helped me up my cooking. Thanks again, we look forward to more videos from you. (Oct 24, 2009 4:10:53 PM)

  2. carla:

    WOW this looks beautiful! so fresh and healthy. Definitely will be a winter favorite this year! (Oct 22, 2009 1:50:00 PM)