Vietnamese pho
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Vietnamese pho
  Vietnamese    Soups  
Last updated 6/12/2012 1:28:37 AM. Recipe ID 64051. Report a problem with this recipe.
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      Title: Vietnamese pho
 Categories: Soups, Vietnamese
      Yield: 4 Servings
 
      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.
  




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Recipe ID 64051 (Apr 03, 2005)

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