In the 1800s, San Francisco’s Italian fishermen cooked up their leftover catch in a vegetable purée, as that they had in Genoa. Over time, Sicilians changed the Genoese on fishing boats, and cioppino acquired its tomatoes. Today, it’s no longer a poor man’s dish but a sumptuous stew, brimming with shellfish and chunks of fish. Serve with platter of accompaniments and hoisin sauce and chili paste to add to style.
Food In Java
Wrap ginger, shallots, star anise, and cinnamon stick in two layers of cheesecloth (about 17 in. sq.); tie with heavy cotton string. Combine beef chuck, broth, 2 1/2 qts. water, 1/four cup fish sauce, sugar, and spice bundle in a big pot.
Lightly flour work floor and divide dough into 12 pieces roughly the dimensions of tennis balls, then flatten into discs. Let dough rise once more, about 10 minutes. Like all good New Mexico meals, this dish is rustic and delicious. Its warmth depends on the chiles; go along with Anaheims when you scorch simply.
Cover and bring to a boil over high warmth; uncover, cut back warmth, and simmer until beef is tender when pierced, 1 1/2 to 1 3/four hours. Pho, the beloved meat-and-noodle soup of Vietnam, has firmly established itself in the United States—significantly within the West, where large numbers of Vietnamese have settled. Pho originated in Hanoi on the turn of the last century.