*  Exported from  MasterCook  *
                       BANH PHO BO (BEEF NOODLE SOUP)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lg           Onion
    1       tb           Peanut oil
    5       lb           Beef & chicken bones, meaty
    4                    Ginger slice -- julienned
    2                    Carrot -- julienned
    1       sm           Cinnamon stick
    1                    Star anise
    2                    Cloves, whole
    1       t            Peppercorn, black -- whole
    2                    Garlic clove -- smashed
      1/2   lb           Fresh bean sprouts
      1/2   lb           Beef sirloin -- sliced very
                         -thin across grain, bitesize
    1                    Scallion -- finely sliced
      1/4   c            Cilantro -- chopped
    4                    Chiles serranos -- sliced
                         -(wimps only devein them)
    2                    Lime -- cut into wedges
    8       oz           Rice sticks, soaked in hot
                          -- water for 30 minutes
                          -- drained
    3       tb           Nuoc mam
                         Fresh black pepper to taste
   Slice 2 of the onions into 1/4 inch slices. Heat 1
   Tbsp oil in a frying pan. Add the sliced onion, and
   cook, stirring, until the outside has browned. Remove
   and drain. Slice the remaining onion into paper-thin
   slices and set aside.
   Rinse the bones and place in a stockpot. Cover with
   cold water. Bring slowly to a boil. Reduce heat and
   simmer, uncovered. For a clear broth skim off foam.
   After 10 - 15 minutes, add browned onion and ginger,
   carrots, cinnamon, cardamom, star anise, cloves,
   garlic and peppercorns. Bring to a boil. Simmer the
   stock, partially covered for 6 to 12 hours, skimming
   regularly. If necessary add more water to keep the
   bones covered. Strain the stock, skim off, and discard
   any fat.
   At serving time, arrange the sliced beef on a platter.
   Garnish with reserved white and green onion. On
   another platter, arrange the bean sprouts, coriander,
   chiles and limes. Meanwhile, plunge the rice sticks in
   boiling water to heat. Drain. Place equal portions in
   each soup bowl. Cover to keep warm. Heat beef stock to
   boiling. Season with fish sauce and pepper. Pour into
   a soup tureen or chafing dish. At the table, place the
   soup on a portable warmer to keep hot. Offer each
   guest a bowl of warm rice noodles. Each diner adds
   some beef and onion to a bowl. Ladle the hot stock
   over the meat, stirring to cook the meat. Add the bean
   sprouts, coriander, chiles, and lime to taste. Enjoy
   with chopsticks and a soup spoon.
   Optional: pass fresh basil leaves, coriander,
   additional chilies, fish sauce and ground peanuts at
   the table.
                        From: kpatrucco@aol.com
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