Aisle Spy Meat Blog

Turkey Pho

Turkey Pho is a warming Vietnamese broth that is popular street food – but it’s also ideal for the British spring time! The fantastic taste is from the stock and it’s full of fresh ingredients – simplicity is the key to get the best out of the flavours. Garnish with extra spring onions or chili if you like it spicy!

See how to make Turkey Pho below (serves four):

Ingredients

  • 1 litre strong homemade chicken or turkey stock (or use 3-4 chicken stock cubes)
  • 8 salad onions, sliced on the diagonal
  • 1 small fresh red chilli, finely chopped
  • 2 cloves garlic, crushed
  • 2 tbsp. fish sauce
  • 1 tbsp. caster sugar
  • Salt & pepper to taste
  • 2 to 3 turkey breast steaks (about 350g)
  • 200g rice vermicelli
  • 200g beansprouts
  • 1 small bunch coriander
  • 1 small bunch Thai fresh basil or normal basil (stalks removed)
  • 10 fresh mint leaves
  • Juice of 2 large limes, soy sauce, to season

Method

  • Place the stock (or water and cubes) into a large saucepan and heat until just simmering.
  • Next add the onions, chilli, garlic, fish sauce and sugar and a little salt and pepper.
  • Simmer for 3 minutes.
  • Meanwhile, cut the turkey into very thin strips and add to the stock. The turkey will cook almost straight away, and stir well.
  • Add the noodles and beansprouts and bring back to the simmer and turn off.
  • Roughly chop the herbs and add to the Pho along with the juice from the lime and serve straight away.
  • You can serve a little soy sauce with the Pho if you wish – or extra chillis!
Posted in Aisle Spy Meat Blog on 17 April 2014
Charlie

Asda Worcester

Earlier this week, Asda stores were named as best stores in their regions at the Supermeat & Fish Awards in London.

Asda Portadown store were named as Best Northern Irish Store, Asda Worcester were named as Best Midlands Store and Asda Boldon won the prestigious title of Best Store Team. Well done to all those involved!

Read more here
Posted by Charlie on 11 July 2013
Charlie

Try our Butcher's Selection ribs

Whether it’s planned or impromptu, whether the sun decides to make an appearance or not, at Asda we’ve got everything you need for your summer BBQ evening. Mix up your offerings of the staple sausage and the basic burger, dare to be different and impress your friends with a selection of authentic barbecue products that will have everyone thinking they’ve just landed in The States for the evening!

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Posted by Charlie on 27 June 2013
Charlie

Asda have struck gold again, this time at the BPEX (British Pig Executive) organised Great Bacon Revolution Awards. As part of Bacon Connoisseurs Week, BPEX invited retailers of British bacon across the UK to send in their tastiest packs in the hope of being named top rasher in one of 16 categories.

The competition attracted over 300 entries from retailers, butchers and farm shops, with Asda Extra Special Cherrywood Smoked Dry Cure Back Bacon being named as the best smoked bacon in the supermarkets section.

Asda’s award winner is thick cut, hand rubbed in salt and smoked over natural cherrywood for a subtle smokiness that really delivers on taste. The Extra Special bacon range has recently undergone a re-vamp with new higher welfare Outdoor Bred back rashers and Oregano infused lardons both added. Our aim is to offer a premium British bacon range that lends itself to a host of meal occasions, helping to get one of Britain’s favourite foods on your menu more often.

Posted by Charlie on 25 June 2013
Charlie

Great news – Our Extra Special Scottish Smoked Salmon with Malt Whisky has won a Gold at the Grocer Food and Drink awards.

As part of judging for these awards consumer panels are held, the customer judges felt “the inclusion of malt whisky was an indulgence”. The quality of the fish was the key selling point as the salmon was “succulent”, “moist” and “very fresh” the product was described as a subtle taste of malt whisky, but a strong smoked flavour.

All our Asda Extra Special Smoked Salmon is from the west coast and islands of Scotland. The rough, tidal waters in this area mean our fish are strong and lean – we like to think ‘fit’.

We then fillet, bone and hand trim the salmon sides, before we apply sea salt and just a little demerara sugar for sweetness, to round the smoke flavour notes in the finished product.

We smoke all our Extra Special smoked salmon for 24 hours. We think this is just right to create a rich smoke balanced flavour, with a delicate, velvety texture. It is then sliced and just before we pack the carefully selected slices we give them a generous coating of our specially selected Glen Moray Classic® Single Malt Scotch Whisky.

The slices of smoked salmon then retain a robust whisky aroma yet a gentle oaky flavour which enable the delicate smoked salmon flavour but does not over power it.

Posted by Charlie on 07 June 2013