Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 | === pho stock === |
| 5.00 pounds | beef bones with marrow; cleaned, and |
| 1 | ; soaked overnight |
| 5.00 pounds | oxtails; cut small pieces |
| 1 | water |
| 1 | === charring the vegetables === |
| 2.00 | onions; unpeeled, halved, |
| 1 | ; and studded with |
| 1 | ?? amount cloves |
| 3.00 | shallots; unpeeled |
| 4.00 ounce | whole fresh ginger; unpeeled |
| 1 | === finishing the broth === |
| 8.00 | star anise |
| 1 | ?? amount garlic cloves |
| 1.00 | cinnamon stick |
| 5.00 medium | parsnips; cut in 2 chunks |
| 1 | salt; to taste |
| 1 | freshly-ground black pepper; to taste |
| 1.00 pounds | tripe and tendons |
| ½ pounds | flank steak |
| ½ pounds | beef brisket |
| 1 | === finishing the pho === |
| 3.00 | green onions; thinly bias sliced |
| 2.00 tablespoon | chiffonade of cilantro |
| 2.00 medium | onions; julienned |
| 1 | salt; to taste |
| 1 | freshly-ground black pepper; to taste |
| 1.00 cup | fish sauce; (nuoc mam) |
| 1.00 pounds | dried rice noodles; 1/4 wide, soaked in warm |
| 1 | ; for 30 mins, drained |
| 2.00 cup | fresh bean sprouts |
| 3.00 | fresh jalapeno peppers; julienned |
| 2.00 | limes; cut into wedges |
| 1 | buns |
| 1 | chinese basil chiffonade |
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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