Yield: 1 Servings
|1 pounds||Beef sirloin,; sliced paper-thin|
|3 \N||Green onions, sliced; thinly on the bias|
|2 tablespoons||Chiffonade of cilantro|
|2 \N||Medium onions,; julienned|
|1 cup||Fish sauce; (nuoc mam)|
|1 pounds||1/4-inch wide dried rice noodles, soaked in warm water for 30 minutes and; drained|
|\N \N||Fresh ground black pepper|
|2 cups||Fresh bean sprouts|
|3 \N||Fresh jalapeno pepper,; julienned|
|2 \N||Limes,; cut into wedges|
|\N \N||Chinese basil,; chiffonade|
In a small bowl, combine the green onions, cilantro and onions together.
Season the vegetables with salt and pepper. When the broth is ready, remove and discard the oxtails and bones. Reserve the tripe, flank steak, and brisket. Strain the broth into a clean pot through a strainer with a double layer of dampened cheesecloth. Add the fish sauce to the broth. Bring to a boil and reduce to a simmer. Slice the tripe, flank steak, and brisket, into small pieces. In a pot of boiling water, drop in the drained noodles and remove immediately and drain. Mound the noodles in the center of an oversized bowl. Arrange the meats on top of the noodles. Bring the broth to a rolling boil and ladle the broth over the meat. Garnish the soup with the green onions/cilantro/onion mixture. Serve the remaining ingredients along the side of the soup.
Recipe By :ESSENCE OF EMERIL SHOW #EE2447 Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 22:27:19 -0500 From: Meg Antczak <meginny@...>