Silver Travel Cook Club - January 2020
Emerald Waterways' Recipe of the Month
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This month’s Silver Travel Cook Club features a mouth-watering helping of the classic Vietnamese dish Beef Pho, courtesy of sponsor Emerald Waterways and inspired by their Majestic Mekong river cruises through Cambodia and Vietnam. From Cambodia’s Siem Reap, explore the majestic Angkor Thom and Angkor Wat, before boarding your award-winning Star-Ship for a truly inspiring adventure on the mighty Mekong River.
And you could win an Emerald Waterways goodie bag and a copy of From China to Vietnam: A Food Journey Along the Mekong River by Luke Nguyen.
Full of beautiful landscapes, welcoming people, superb food and poignant history, Emerald Waterways will lift the treasure trove as you navigate between Cambodia and Vietnam. Enjoy a journey of discovery as you uncover hidden wonders, and enjoy authentic local experiences, from cruising through floating markets where you can shop for fruit, clothes and souvenirs from the side of your boat, to watching children riding on the backs of water buffalo, you will be immersed into the rural lifestyle of the charming destinations you will visit.
Your Majestic Mekong itinerary begins with a three-night hotel stay in Siem Reap, where early mornings and ancient architecture promise to be the perfect combination during a sunrise visit to Angkor Wat, Angkor Thom is sure to fascinate, as is the sacred Ta Prohm Temple. Then join your Emerald Harmony Star-Ship for your journey along the majestic Mekong as it introduces the Cambodian capital Phnom Penh, invites you to a family owned Lanh My, a silk-producing factory, and to attend a scarf-weaving workshop in Long Khan Island. Arrive in the vibrant city of Ho Chi Minh where you will disembark for a two-night hotel stay.
Enjoy generous inclusions such as return flights and transfers, delicious dining with drinks and insightful excursions. We even include all tips.
Departure dates and pricing:
- 15 days, departing July 2020 - May 2021
- Cruise from £2,895 pp including flights, tips, excursion options and wine and beer at lunch and dinner
Recipe: Emerald Waterways’ Favourite Beef Pho
Ingredients (serves 2):
- 1 litre low salt beef stock
- 1 large onion, peeled and cut into quarters
- large thumb-sized piece ginger, peeled
- 1 cinnamon stick
- 2 star anise
- 1 tsp coriander seeds
- ½ tsp cloves
- 230g sirloin steak
- 1 tsp palm sugar
- 1 tbsp fish sauce
- 1 ½ tbsp soy sauce
- 200g flat rice noodles
- 2 spring onions, shredded
- 1 small red (bird's-eye) chilli, finely sliced
- Handful each of Thai basil and coriander
- 1 lime, cut into wedges
Tip the beef stock along with 500ml of water into a large
saucepan. Sit the onion and ginger in a frying pan over a high heat and char on
all sides, around 3-5 minutes (you can also do this under your grill). Once
charred, add to the beef stock. In the same pan, toast the spices for 2-3
minutes and once they begin to smell fragrant, add them to the beef stock as
well. Bring the stock to the boil, then turn to a simmer and cook for 30
minutes before straining.
Meanwhile, cut the fat from the steak and wrap in cling
film, then put into the freezer for 15 minutes – this will make your steak
really easy to slice! Slice it thinly, then cover with cling film again and pop
into the fridge.
Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.
Read more about all of our Silver Travel Cook Club recipes.
311 people found this feature helpful