*  Exported from  MasterCook  *

                             VIETNAMESE PHO

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5       lb           Beef bones with marrow
  5       lb           Oxtails
  1       lb           Flank steak
  2       lg           Onions -- unpeeled, halved,
                       -and studded with 8 cloves
  3                    Shallots -- unpeeled
  2       oz           Piece ginger -- unpeeled
  8                    Star anise
  1                    Cinnamon stick
  4       md           Parsnips cut in 2-inch
                       -chunks
  2       ts           Salt
  1       lb           Beef sirloin
  2                    Scallions -- thinly sliced
  1       tb           Cilantro -- chopped
  2       md           Onions -- thinly sliced
    1/4   c            Hot chili sauce
  1       lb           Rice noodles 1/4-inch wide
                       -(or banh pho)
    1/2   c            Nuoc mam (Vietnamese fish
                       -sauce)
                       Black pepper -- freshly grnd.
  2       c            Fresh bean sprouts
  2                    Fresh chili peppers -- sliced
  2                    Limes cut in wedges
  1       bn           Fresh mint
  1       bn           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: [email protected] (Chuong M. Nguyen)

 MM format by Judi M. Phelps.
 [email protected], [email protected], or
 [email protected]



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