Pho

1 servings

Ingredients

QuantityIngredient
1=== pho stock ===
5.00poundsbeef bones with marrow; cleaned, and
1; soaked overnight
5.00poundsoxtails; cut small pieces
1water
1=== charring the vegetables ===
2.00onions; unpeeled, halved,
1; and studded with
1?? amount cloves
3.00shallots; unpeeled
4.00ouncewhole fresh ginger; unpeeled
1=== finishing the broth ===
8.00star anise
1?? amount garlic cloves
1.00cinnamon stick
5.00mediumparsnips; cut in 2 chunks
1salt; to taste
1freshly-ground black pepper; to taste
1.00poundstripe and tendons
½poundsflank steak
½poundsbeef brisket
1=== finishing the pho ===
3.00green onions; thinly bias sliced
2.00tablespoonchiffonade of cilantro
2.00mediumonions; julienned
1salt; to taste
1freshly-ground black pepper; to taste
1.00cupfish sauce; (nuoc mam)
1.00poundsdried rice noodles; 1/4 wide, soaked in warm
1; for 30 mins, drained
2.00cupfresh bean sprouts
3.00fresh jalapeno peppers; julienned
2.00limes; cut into wedges
1buns
1chinese basil chiffonade

Directions

Place the beef bones and oxtails in a large stockpot, cover with water. Bring the liquid up to a boil and cook for 10 minutes. Remove from the heat and drain. Rinse the pot and bones. Return the bones to the pot and cover with 6 quarts of water. Bring the liquid up to a boil and skimming often to remove the foam. When the foam stops rising to the surface, add 3 quarts of water and return to a boil.

Char the onions, shallots, and ginger directly over a gas burner or under the broiler, about 5 to 6 minutes. Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a damped cheesecloth. Add the spice bag and parsnips to the simmering broth.

Season the broth with salt and pepper. Simmer the liquid for 1 hour.

Add the tripe and tendons to the broth and simmer uncovered for 5 hours. Two hours after adding the tripe, add the flank steak and brisket. In a small bowl, combine the green onions, cilantro and onions together. Season the vegetables with salt and pepper. Set aside. 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. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2447 broadcast 11-04-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-14-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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