*  Exported from  MasterCook II  *
                 Hanoi Beef and Rice-Noodel Soup (Pho Bac)
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vietnamese                       Beef
                 Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        Beef bones with marrow
    5      pounds        Oxtails
    2      pounds        Short rib plate -- or 1 lb
    2      large         Onions, unpeeled -- halved
                         studded with 8 whole -- cloves
    3                    Shallots -- unpeeled
    2      ounces        Fresh ginger root -- unpeeled
                         one piece
    8                    Star anise
    1                    Cinnamon stick
    4      medium        Parsnips -- cut into 2-inch
    2      teaspoons     Salt
    1      pound         Beef sirloin
    2                    Scallions -- thinly sliced
    1      tablespoon    Shredded coriander
    2      medium        Onions -- sliced paper-thin
      1/4  cup           Hot chili sauce (tuong ot -- or sriracha sauce)
    1      pound         1/4-inch-wide dried rice -- sticks (banh pho)
      1/2  cup           Nuoc mam (Vietnamese fish -- sauce)
                         Freshly ground black pepper
    2      cups          Fresh bean sprouts
    2                    Fresh red chile peppers -- sliced
    2                    Limes -- cut into wedges
    1      bn            Of fresh mint -- separated
    1      bn            Fresh Asian basil *
                         * or regular fresh basil -- separated into leave
 “This sublime recipe comes from my mother, a native of Hanoi.  She always made
the beef stock in large quantities++enough for at least 3 meals++and froze it in
batches until needed.” 
   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. Yield: 4 servings.
   From “The Foods of Vietnam” by Nicole Rauthier.  Stewart, Tabori & Chang. 1989.
  Posted by Stephen Ceideberg; December 28 1991.
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