My Heritage Project By: Catherine Nguyen

Info page Country and Capital: Vietnam and Hanoi Location: Southeast Asia Nationality: Vietnamese Language: Vietnamese Leaders: Ho Chi Minh, Ngo Dinh Diem

Population 1980: 53.7 Million 1985: 58.868 Million

Natural Resources Phosphate, Coal, Manganese, Earth Elements, Bauxite, Chromate, Oil and Gas Deposits, Timber, and Hydropower.

Flag Of South Vietnam

Me Catherine Han (Huhn) Nguyen I was named after Saint Catherine. It is sort of a family tradition because everyone in my family is named after a saint. My middle name was the name of an old Vietnamese princess. My last name was not altered in fact a lot of Vietnamese people have that last name.

Recipe for Pho Ingredients: 750g brisket 500g chicken bones 250ml vegetable oil 2 red onions, peeled and sliced 1 tsp salt 5 spring onions 3 cloves garlic, roughly sliced 2 knobs ginger, 2 cinnamon sticks 5 star anise 3 tsp coriander seeds 1-2 tbsp fish sauce 1 tbsp grated palm sugar (if unavailable use 1/2 tbsp ordinary sugar) 1 packet rice noodles juice of 1 lime or lemon Directions: Rinse brisket and chicken bones in cold water. Put them together in a large pot and fill with 2 litres of cold water. Bring to the boil, skim the scum that rises to the surface and reduce heat to a steady simmer. Put the oil and sliced onions together in a wok or frying pan and cook over a medium heat, stirring often, for 10 minutes or so until golden brown. This will give the broth a beautiful brown colour and rich flavour, but be careful not to overcook, which would make it bitter. Drain the onions, discarding the oil, and spread them out on kitchen paper to absorb any excess oil. Now add to the stock the onions, salt, the dark green ends of the spring onions (reserve the white parts for later), the garlic, ginger, cinnamon, star anise and coriander seeds. Simmer for about 2 hours or until the brisket is very tender. Remove the brisket to a bowl and allow to cool slightly. Strain the soup into a clean saucepan and discard the rest of the ingredients. Flake the brisket back into the pot of broth, discarding any fatty pieces. Now season the pho soup to your liking with the fish sauce and sugar. Cook the rice noodles in a pot of boiling salted water until tender and drain.

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