DOC- CHEF : CHEF_Nucrad
Memorable places to eat in Toronto and around the world. Recipes, Cooking techniques
Sunday, April 5, 2015
Sea food pho
Used lobster stock snd shimp skins to mske base with star anise, cardamon , cloves andcinamon slowly simmered for 12 hours with gralic and ginger
Added korean chili paste, cuttle fish, shrimp bok choy and rice noodles
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