Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Browse by categories