trying to balance 3 internships is tough, I have 3 times the paperwork/time sheets and 3 different places to travel to. I have been very lucky to have all three and I am able to learn different aspects of the types of food our family enjoys eating. Pho House is my kid's favorite place to eat soup and noodles and now after interning there, I know why Chef Kevin's soup is so tasty and delicious, today he showed me how he makes it, it takes him almost 30 hours to simmer the bones (50lbs), after the beef stock is made, he adds in roasted ginger and onions in a mesh bag and more raw onions and the lower parts of the scallions, all this is cooked for another 24 hours. So the big pot that he made today will not be ready for serving until Thursday.
Today, he taught me how to make bubble tea, his favorite flavor is Green Tea, to enhance the flavor of green tea, he adds a scoop of lichee powder. Those of you that like to drink this asian inspired concoction, it has sugar syrup, scoop of powdered creamer, some liquid (like green tea), and flavor powder (lichee, mango, strawberry, etc) blended together and poured into a plastic cup with some black tapioca balls and crushed ice.
Before I went home, he taught me how to make my own fried rice to take home, he said the trick to making good fried rice is 'wok heh', in english terms it is the smoking hot temperature of the wok with the oil before you put in your ingredients, and you have to toss and cook it fast so nothing burns on the searing hot wok. He flavors his fried rice with sesame oil and 'maggi' sauce. The kids are glad I get to intern here, they have been able to get their favorite noodles for dinner once a week since I have been interning here.
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