*  Exported from  MasterCook  *
 
                 HANOI BEEF AND RICE-NOODLE SOUP (PHO BAC)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lb           Beef bones with marrow
    5       lb           Oxtails
    2       lb           Short rib plate, or 1 lb
                         -flank steak
    2       lg           Onions, unpeeled, halved and
                         -studded with 8 whole cloves
    3                    Shallots, unpeeled
    2       oz           Fresh ginger root, unpeeled,
                         -in one piece
    8                    Star anise
    1                    Cinnamon stick
    4       md           Parsnips, cut into 2-inch
                         -chunks
    2       ts           Salt
    1       lb           Beef sirloin
    2                    Scallions, thinly sliced
    1       tb           Shredded coriander
    2       md           Onions, sliced paper-thin
      1/4   c            Hot chili sauce (tuong ot or
                         -sriracha sauce)
    1       lb           1/4-inch-wide dried rice
                         -sticks (banh pho)
      1/2   c            Nuoc mam (Vietnamese fish
                         -sauce)
                         Freshly ground black pepper
                         ACCOMPANIMENTS:
    2       c            Fresh bean sprouts
    2                    Fresh red chile peppers,
                         -sliced
    2                    Limes, cut into wedges
    1       bn           Of fresh mint, separated
                         -into leaves
    1       bn           Fresh Asian basil or regular
                         -fresh basil, separated into
                         -leaves
 
   NOTE:  In order to cut the beef into paper-thin
   slices, freeze the pieces of meat for 30 minutes
   before slicing. The night before, clean the bones
   under cold running water and soak overnight in a pot
   with water to cover at room temperature.  (This will
   help loosen the impurities inside the bones.  When
   heat is applied, these impurities are released and
   come to the top much faster and can be removed,
   therefore, producing a clear broth.) Place the beef
   bones, oxtails and short rib plate in a large
   stockpot. Add water to cover and bring to a boil.
   Cook for 10 minutes. Drain. Rinse the pot and the
   bones. Return the bones to the pot and add 6 quarts of
   water.  Bring to a boil. Skim the surface to remove
   the foam and fat.  Stir the bones in the bottom of the
   pot from time to time to free the impurities.
   Continue skimming until the foam ceases to rise.  Add
   3 quarts more water and bring to a boil. Skim off all
   the residue that forms on the top.  Turn the heat to
   low and simmer. Meanwhile, char the clove-studded
   onions, shallots and ginger directly over a gas burner
   or under the broiler until they release their fragrant
   odors. Tie the charred vegetables, star anise and
   cinnamon stick in a double thickness of dampened
   cheesecloth.  Add the spice bag, parsnips and salt to
   the simmering broth.  Simmer for 1 hour. Remove the
   short rib plates. Pull the meat away from the bones.
   Reserve the meat and return the bones to the pot.
   Simmer the broth, uncovered, for 4 to 5 hours. Keep an
   eye on it; as the liquid boils away, add enough fresh
   water to cover the bones. Meanwhile, slice the beef
   sirloin against the grain into paper-thin slices,
   roughly 2 by 2 inches in size.  Slice the reserved
   short rib meat paper-thin.  Set aside. In a small
   bowl, combine the scallions, coriander and half of the
   slice onions. Place the remaining sliced onions in a
   small bowl and stir in the hot chili sauce. Blend
   well. Soak the rice sticks in warm water for 30
   minutes.  Drain and set aside. When the broth is
   ready, remove and discard all of the bones. Strain the
   broth through a strainer or colander lined with a
   double layer of dampened cheesecloth into a clean pot.
   Add the fish sauce and bring the broth to a boil.
   Reduce the heat and keep the broth at a bare simmer.
   In another pot, bring 4 quarts of water to a boil.
   Drain the noodles, then drop them in the boiling
   water. Drain immediately.  Divide the noodles among 4
   large soup bowls. Top the noodles with the sliced
   meats. Bring the broth to a rolling boil. Ladle the
   broth directly over the meat in each bowl (the boiling
   broth will cook the raw beef instantly). Garnish with
   the scallion mixture and freshly ground black pepper.
   Serve the onions in hot chili sauce and the
   accompaniments on the side. Each diner will add these
   ingredients as desired.
  
 
 
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