Hanoi Beef And Rice-Noodle Soup (Pho Bac)

* Exported from MasterCook *

HANOI BEEF AND RICE-NOODLE SOUP (PHO BAC)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.



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