Yep, the meat trip continues. This time though it really isn’t my fault. Honest Gov. You see, this lovely friend of mine, Jaden from SteamyKitchen emailed me a little while back and asked if I would take a couple of photos for the fabulous looking cookbook she has been writing. She needed some product shots done for the ingredients chapter of the book.
Ohh, that sounds like fun I thought. Then the nerves of course set in. I have never taken a shot for a cookbook before – never taken a shot for anything but my blog in all honesty. What if I screwed it up? She is on a tight deadline, and might not have time to reshoot. I ummed and arrred.. Then she told me I could be paid in beef. Kobe beef to be exact.
Course, Jaden is awesome, so I would have taken the shots without the offer of free beef.. but that is a rather nice gift all the same! I mean, lets be honest.. Money isn’t everything. Think of clouds, and daises, and the lovely smile on babies’ faces. AND KOBE BEEF.
So, I took the pictures. We had a fabulous day actually – Danika took some time to give me a hand setting things up, and offering up her rather talented creative advice (did I mention that my wife is an amazing artist?), we had a lot of fun, and spent some great creative time together playing with food and cameras. We were happy with the results. Jaden said she was too. Click the image below to see all of the shots we took:
A week later, some wonderful looking Kobe arrived at my door. It sat in the freezer for a while, winking at me every time I opened the door. Ohhh, Kobe, you tease you…
Well, it just so happens that I got a new cookbook a while back, and have slowly been cooking from it through the week. The book is “Secrets of the Red Lantern”, and is a pretty darn decent Vietnamese Cookbook. Now, I am pretty new to Viet. cuisine – outside of Pho and Bahn Mi’s. This book has been a real eye opener for me I have to say. There is some really fabulous food in here. Very bright, very fresh tasting dishes. Thumbing through it one evening with a glass of Bordeaux I happened upon “Goi Bo” (ok, I don’t know how to do the special characters.. the O’s should look different..) – “ahhh, Goi Bo” I thought – that must be a beef, mushroom and noodle salad. Course, it also said that just below the Vietnamese title… The recipe sounded pretty fast, pretty easy, and really very tasty. That was it I decided, and then and there broke some of the kobe out of the freezer to defrost.
So the dish is really some marinaded beef, seared fast, with a ton of fresh fresh fresh herbs, some glass noodles, and a sexy little dressing. Oh, and fried shallots. Must not forget those.
It was a hit. I changed a few things from the original recipe. The recipe calls for sirloin, I used a NY strip of Kobe..not quite the recipe, but that is what I had (poor me..). It called for dried mushrooms, I only had fresh which I seared. I left out the toasted rice powder. A couple of other slight ingredient changes. Here is my version of the dish:
Goi Bo – Beef, mushroom and glass noodle salad recipe
1/2lb sirloin steak
3.5oz bean thread noodles
1/2 cup of fresh mushrooms, thinly sliced
1 small handful of mint leaves
1 small handful of basil leaves
1 small handful of cilantro leaves
2 Kaffir lime leaves, finely sliced
1 red chilli, finely sliced
1/2 red onion, finely sliced
4″ of cucumber, sliced
1 tablespoon of chopped roasted peanuts
1 tablespoon of fried shallots (finely slice shallots, deep fry in oil until golden, drain on paper towel)
1 clove of garlic, crushed
1 tablespoon of soy sauce
1 tablespoon fish sauce
2 teaspoons of sugar
1 teaspoon sesame oil
1/6th cup sugar
1/4 cup lime juice
2 tablespoons of fish sauce
2 tablespoons of soy sauce
1 clove of garlic
1 tablespoon of sliced lemongrass (white section only)
1 small handful of cilantro leaves
2 tablespoons olive oil
To marinade the beef, mix all the marinade ingredients together in a bowl, add the steak, and coat well. Chuck it in the fridge for a couple of hours.
About 30 minutes before you are ready to actually cook, take the meat out of the fridge. Let it get to room temperature before cooking. Soak the noodles in hot water, according to package directions. Run under cold water to cool. Dry with a paper towel. Cut the noodles into short lengths.
Put all the salad dressing ingredients in a food processor, and blend to combine.
I like to cook good steak in a cast iron pan, not on the BBQ. Heat the pan up over a high heat until it is roasting hot. Pour in a little oil. When it is really smoking, add in the steak. Chances are, depending on the oil you are using, it is all going to catch on fire. Blow out the flames once the novelty has warn off, and your fire alarm is blaring. Sear for a couple of minutes on each side, then turn down the heat, and cook a little longer – until it is cooked to your liking. Personally, I am a medium-rare kinda guy, but you didnt’ need to know that. Take the beef out of the pan and let it rest for a couple of minutes. In that same pan quickly sear the sliced mushrooms. Cut the meat across the grain into thin slices.
Combine the beef with all the other ingredients, apart from the toasted peanuts and fried shallots. Toss to combine. Add the dressing slowly, until everything is just coated. Put onto plates, and top with the fried shallots and roased peanuts.