Vietnamese pho

Yield: 4 Servings

Measure Ingredient
5 pounds Beef bones with marrow
5 pounds Oxtails
1 pounds Flank steak
2 larges Onions; unpeeled, halved, and studded with 8 cloves
3 Shallots; unpeeled
2 ounces Piece ginger; unpeeled
8 Star anise
1 Cinnamon stick
4 mediums Parsnips cut in 2-inch chunks
2 teaspoons Salt
1 pounds Beef sirloin
2 Scallions; thinly sliced
1 tablespoon Cilantro; chopped
2 mediums Onions; thinly sliced
¼ cup Hot chili sauce
1 pounds Rice noodles 1/4-inch wide (or banh pho)
½ cup Nuoc mam (Vietnamese fish sauce)
Black pepper; freshly grnd.
2 cups Fresh bean sprouts
2 Fresh chili peppers; sliced
2 Limes cut in wedges
1 bunch Fresh mint
1 bunch Fresh Asian or regular basil

Soak bone overnight in cold water. Place bones, oxtails and flank steak in a large stock pot. Add water to cover and bring to a boil.

Cook 10 minutes, drain and rinse pot and bones. Return bones to pot, add 6 quarts water and bring to a boil. Skim surface of scum and fat. Stir bones at bottom from time to time. Add 3 more quarts water, bring to a boil again and skim scum. Lower heat and let simmer.

Char clove-studded onions, shallots, and ginger under a broiler until they release their fragrant odors. Tie charred vegetables, star anise, and cinnamon stick in a thick, dampened cheesecloth. Put it in stock with parsnips and salt. Simmer for 1 hour. Remove flank steak and continue simmering broth, uncovered pot, for 4-5 hours.

Add more water if level goes below bones.

Meanwhile, slice beef sirloin against grain into paper-thin slices, about 2-by-2 inches. Slice flank steak the same way. Set aside. In a small bowl, combine scallions, cilantro, and half the sliced onions.

Place remaining onions in another bowl and mix in hot chili sauce.

Soak rice noodles in warm water for 30 minutes. Drain and set aside.

When broth is ready, discard bones. Strain broth through a colander lined with a double layer of damp cheesecloth into a clean pot. Add fish sauce and bring to a boil. Reduce heat to simmer. In another pot, bring 4 quarts of water to a boil. Add noodles and drain immediately. Do not overcook noodles. Divide among 4 large soup bowls. Top noodles with sliced meats. Bring broth to a rolling boil, then ladle into soup bowls. Garnish with scallions mixture and black pepper. Serve the onions in hot chili sauce and remaining ingredients on the side to add as desired. Also, you can add Hoisin sauce as a dip. Serves 4.

Source: "The foods of Vietnam" by Nicole Routhier (Stewart, Tabori & Chang)

From the rec.food.recipe archives. From: nguyenc@... (Chuong M. Nguyen)

MM format by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...

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