*  Exported from  MasterCook  *
 
                               VIETNAMESE PHO
 
 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
    1       lb           Flank steak
    2       lg           Onions -- unpeeled, halved,
                         -and studded with 8 cloves
    3                    Shallots -- unpeeled
    2       oz           Piece ginger -- unpeeled
    8                    Star anise
    1                    Cinnamon stick
    4       md           Parsnips cut in 2-inch
                         -chunks
    2       ts           Salt
    1       lb           Beef sirloin
    2                    Scallions -- thinly sliced
    1       tb           Cilantro -- chopped
    2       md           Onions -- thinly sliced
      1/4   c            Hot chili sauce
    1       lb           Rice noodles 1/4-inch wide
                         -(or banh pho)
      1/2   c            Nuoc mam (Vietnamese fish
                         -sauce)
                         Black pepper -- freshly grnd.
    2       c            Fresh bean sprouts
    2                    Fresh chili peppers -- sliced
    2                    Limes cut in wedges
    1       bn           Fresh mint
    1       bn           Fresh Asian or regular basil
 
   Soak bone overnight in cold water.  Place bones,
   oxtails and flank steak in a large stock pot.  Add
   water to cover and bring to a boil. Cook 10 minutes,
   drain and rinse pot and bones.  Return bones to pot,
   add 6 quarts water and bring to a boil.  Skim surface
   of scum and fat.  Stir bones at bottom from time to
   time.  Add 3 more quarts water, bring to a boil again
   and skim scum.  Lower heat and let simmer.  Char
   clove-studded onions, shallots, and ginger under a
   broiler until they release their fragrant odors.  Tie
   charred vegetables, star anise, and cinnamon stick in
   a thick, dampened cheesecloth.  Put it in stock with
   parsnips and salt.  Simmer for 1 hour. Remove flank
   steak and continue simmering broth, uncovered pot, for
   4-5 hours.  Add more water if level goes below bones.
   
   Meanwhile, slice beef sirloin against grain into
   paper-thin slices, about 2-by-2 inches.  Slice flank
   steak the same way.  Set aside. In a small bowl,
   combine scallions, cilantro, and half the sliced
   onions.  Place remaining onions in another bowl and
   mix in hot chili sauce.  Soak rice noodles in warm
   water for 30 minutes.  Drain and set aside.
   
   When broth is ready, discard bones.  Strain broth
   through a colander lined with a double layer of damp
   cheesecloth into a clean pot.  Add fish sauce and
   bring to a boil.  Reduce heat to simmer.  In another
   pot, bring 4 quarts of water to a boil.  Add noodles
   and drain immediately.  Do not overcook noodles.
   Divide among 4 large soup bowls.  Top noodles with
   sliced meats.  Bring broth to a rolling boil, then
   ladle into soup bowls. Garnish with scallions mixture
   and black pepper.  Serve the onions in hot chili sauce
   and remaining ingredients on the side to add as
   desired.  Also, you can add Hoisin sauce as a dip.
   Serves 4.
   
   Source: “The foods of Vietnam” by Nicole Routhier
   (Stewart, Tabori & Chang)
   
   From the rec.food.recipe archives.
   From: nguyenc@rtsg.mot.com (Chuong M. Nguyen)
   
   MM format by Judi M. Phelps.
   jphelps@shell.portal.com, juphelps@delphi.com, or
   jphelps@best.com
  
 
 
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