Finishing pho

1 Servings

Ingredients

QuantityIngredient
1poundsBeef sirloin,; sliced paper-thin
3Green onions, sliced; thinly on the bias
2tablespoonsChiffonade of cilantro
2Medium onions,; julienned
1cupFish sauce; (nuoc mam)
1pounds1/4-inch wide dried rice noodles, soaked in warm water for 30 minutes and; drained
Fresh ground black pepper
2cupsFresh bean sprouts
3Fresh jalapeno pepper,; julienned
2Limes,; cut into wedges
1Bun
Chinese basil,; chiffonade

Directions

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@...>