Subj : Homemade Asian - 50 (END
To   : All
From : Dave Drum
Date : Sat Jun 07 2025 04:59 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pho (Vietnamese Noodle Soup)
Categories: Beef, Vegetables, Herbs, Pasta
     Yield: 12 servings

MMMMM----------------DAM TOI (PICKLED GARLIC VINE---------------------
    10 md Garlic cloves; thin sliced
          - lengthwise
     2 c  Water; divided
     4 ts Salt; divided
     1 c  White vinegar
     1    (or 2) Thai chiles
     1 tb Sugar

MMMMM---------------------------BROTH--------------------------------
 3 1/2 lb Beef leg or knuckle bones;
     3 l  Water; divided
     4 tb Salt; divided
     2 tb Cider vinegar
 2 1/2 lb Top sirloin steak
 2 1/2 lb Fresh beef brisket
   1/4 c  Dry white wine
     3 oz Piece fresh gingerroot; -
          - peeled, sliced lengthwise
     2 lg White onions; left whole,
          - skin on
     3 oz Piece fresh gingerroot; left
          - whole, skin on
     2    Cinnamon sticks (2 1/2" ea)
     3    Whole star anise
     2 lg Cardamom pods
     1 ts Coriander seeds
 4 1/2 ts Salt
 1 1/2 ts MSG; opt
     1 ts Rock or granulated sugar

MMMMM--------------------------TO SERVE-------------------------------
    28 oz Banh Pho rice noodles

MMMMM-----------------GARNISHES (NORTHERN STYLE----------------------
          Prepared Dam Toi
     1 lg Onion halved, sliced in
          - strips soaked in ice water
     4    Wedged medium limes
     3    Sliced green onions
     8    Minced Thai chiles

MMMMM-----------------GARNISHES (SOUTHERN STYLE----------------------
          Fresh mung bean sprouts
          Hoisin sauce
          Sriracha
          Lime wedges
          Thai chiles
          Chopped fresh Thai basil,
          - coriander, mint & Culantro

 For Dam Toi, which is used as a garnish for northern style pho, in a
 small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt.
 Cover and refrigerate overnight; drain. In a small jar, combine sliced
 garlic and vinegar. Heat remaining 1 cup water until hot; add to jar.
 Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let
 stand at room temperature overnight.

 In a large saucepan, cover beef bones with 2 liters water. Add 2
 tablespoons salt and cider vinegar. In another large saucepan, cover
 boneless beef with remaining 1 liter water, remaining 2 tablespoons
 salt, wine and sliced ginger. Cover both saucepans and refrigerate 2
 hours; drain (discarding ginger from boneless meat). Add enough cold
 water to each saucepan to cover bones and meat. Bring to a boil over
 medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones
 and and boneless beef.

 Set oven @ 425ºF/218ºC. In a stockpot, cover bones and boneless beef
 with enough cold water to cover completely (about 5 liters). Bring to
 a boil over medium-high heat. Reduce heat; simmer, uncovered,
 skimming and discarding foam occasionally. Simmer until foam starts
 to collect more slowly, about 30 minutes.

 Meanwhile, arrange whole onion and whole ginger on an ungreased baking
 sheet. Roast until slightly charred, 10-15 minutes, turning
 occasionally. Remove and discard charred skins; set aside.

 In a dry small skillet, toast cinnamon sticks, anise, cardamom pods
 and coriander over medium heat until aromatic, 1-2 minutes, stirring
 frequently. Cool. Place spices on a double thickness of cheesecloth.
 Gather corners of cloth to enclose spices; tie securely with string.

 Once foam is no longer collecting on surface of broth, add onion and
 ginger and spice bag. Stir in salt, MSG if desired and rock sugar.
 Simmer, uncovered, until beef is tender, about 1-1/2 hours. With
 tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly
 in foil and refrigerate.

 Continue simmering broth, uncovered, until broth is light golden brown
 and fragrant, 2-5 hours, stirring occasionally and removing any foam
 that collects on the surface.

 Remove beef from refrigerator and thinly slice against the grain. For
 each serving, in a small colander, add an individual portion of
 noodles and beef. Lower colander into simmering broth until beef and
 noodles are heated through. Add beef and noodles to a serving bowl.
 Top with additional broth, about 1 cup. Serve with garnishes as
 desired.

 Taste of Home Test Kitchen

 Makes: 12 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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