*  Exported from  MasterCook  *
 
                                    PHO
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----STOCK-----
                         2-3 pounds oxtails
    6       qt           Water
                         2-3 stars star anise
    1       ea           Big onion
                         5-6 cloves garlic
    1       tb           (a small soupspoon) black
                         -peppercorns
 
   Several squirts of nuoc mam (fish sauce) (2-3
   tablespoons) Roast the onion and garlic or skewer over
   a flame until it starts to blacken. Combine all the
   ingredients and simmer for hours, the stock should be
   fragrant and about the color density of fine tea, if
   it is very dark it is too thick, add some more water.
   Solids: pho noodles, flat rice sticks, we have been
   known to use Japanese udon before the real thing was
   widely available (precooked) Very thin sliced beef
   Garnish: chopped green onions (include green part)
   chopped fresh mint Cilantro sliced lemons (they used
   to slice by cutting through “equator” putting flat
   surface down on cutting board, and making a series of
   parallel vertical cuts. This way doesn't squirt in
   your eyes!) Original method: put noodles in bowl, top
   with single layer of sliced beef, pour on boiling
   broth which cooks beef, garnish to taste, add fresh
   cayenne pepper (ot), black pepper, and nuoc mam to
   taste, eat. (soupspoon in left hand for broth,
   chopsticks in right) Americanized: put a small serving
   of sliced beef in a ladle, dip in boiling broth to
   cook beef, pour cooked beef and broth onto noodles,
   garnish and eat. Substitute _small_ quantities of soy
   sauce for nuoc mam. The broth is not supposed to be
   dark brown! Pho
  
 
 
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