I love sharing dishes, recipes, cooking techniques, and other related stories from blogger and foodie friends. Today, I am very excited to have this young gentleman cooking with us here at “Wok with Ray” and it’s my buddy, Raymund of Ang Sarap. I’m sure most of you who know Raymund would agree that he is one of the hardest working food bloggers and talented cooks around. Several times a week, I see him posting these delicious and great looking dishes. He is just amazing, and I don’t know where he is getting his energy. Raymund — thank you very much for cooking with us and for bringing us this mouthwatering dish. Well, without further delay, I give you Raymund.
Now it’s payback time because Ray had invited me to guest post on his blog “Wok with Ray”. Initially he thought that his comments had paid off, well actually it’s the other way around my comments to his blog are the ones paying off as I was finally invited by one of the most known Filipino food blogger in the States. When I received his invitation I was stoked and very honoured to be a part of his site, I was tasked to post either a pride dish from in the Philippines, a family favourite or a very memorable dish. Initially it was a hard choice because Ray’s post and my post combined is already an encyclopaedia of Filipino dishes. Having said that I can’t think of something Filipino that we both haven’t posted yet so I was left with the two options and chose a family favourite. So let’s go ahead with our recipe for today, we will be making some Vietnamese.
If there is a cuisine which consistently makes good noodle soups in its different flavour variations then it would be Vietnamese, I hope a lot of you will agree with me as I haven’t been turned down yet by an authentic Vietnamese noodle soup whether it’s made out of beef, chicken, pork or even seafood everything I tried seems to all agree with my taste buds.
Vietnamese noodle soup is one of our Family favourite as well as our comfort meal; it is also the dish we think of when we are lazy and can’t decide something to eat. When the craving hits we usually go to a Vietnamese restaurant in Auckland, New Zealand called Hansan to have our fix, we love how flavourful their soups are and the mixture of different spices in a carefully prepared chicken stock is simply phenomenal. Just the soup alone is enough to flavour the noodles and when it’s cooked right the garnishing are not necessarily needed. To achieve that taste is a slow process of boiling meat bones together with spices and herbs so home-made versions only happens once in a while when we are not lazy. So if you got some spare time at your hand and keen to wait for a day of preparation then try to make some at home and give this recipe a go, trust me once done right it’s all worth the wait.