*  Exported from  MasterCook  *
 
                                  PHO BAC
 
 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
    2       lb           Short rib plate
    2       lg           Onion -- halved & unpeeled,
                         -studded with 8 whole cloves
    3                    Shallot -- unpeeled
    2       oz           Ginger, fresh -- unpeeled, in
    8                    Star anise
    1                    Cinnamon stick
    4       md           Parsnip -- cut into 2″ pieces
    2       ts           Salt
    1       lb           Beef sirloin
    2                    Scallion -- thinly sliced
    1       tb           Coriander -- shredded
    2       md           Onion -- sliced paper-thin
      1/4   c            Hot chili sauce (tuong ot)
                         -or nuoc cham)
    1       lb           Dried rice stick, 1/4″ wide
      1/2   c            Nuoc mam (Vietnamese fish sa
                         Pepper, black
                         -----GARNISH-----
    2       c            Fresh bean sprouts
    2                    Fresh red chile peppers
                         -sliced
    2                    Lime -- cut into wedges
    2       tb           Olive oil
    2       lg           Garlic clove -- flattened
 
       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 six 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 three
   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 simmer-ing broth.
   Simmer for one 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 four to
   five 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 two by two
   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 four quarts of water to a
   boil. Drain the noodles, then drop them in the boiling
   water. Drain immediately. Divide the noodles among
   four 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.
   
                                         The Foods of
   Vietnam
                                         Nicole Rauthier
                                         per Stephen
   Ceideburg
                                         Fidonet COOKING
   echo
  
 
 
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