Hanoi Beef and Rice-Noodel Soup (Pho Bac)

* Exported from MasterCook II *

Hanoi Beef and Rice-Noodel Soup (Pho Bac)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Beef
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Beef bones with marrow
5 pounds Oxtails
2 pounds Short rib plate -- or 1 lb
steak
2 large Onions, unpeeled -- halved
studded with 8 whole -- cloves
3 Shallots -- unpeeled
2 ounces Fresh ginger root -- unpeeled
one piece
8 Star anise
1 Cinnamon stick
4 medium Parsnips -- cut into 2-inch

2 teaspoons Salt
1 pound Beef sirloin
2 Scallions -- thinly sliced
1 tablespoon Shredded coriander
2 medium Onions -- sliced paper-thin
1/4 cup Hot chili sauce (tuong ot -- or sriracha sauce)
1 pound 1/4-inch-wide dried rice -- sticks (banh pho)
1/2 cup Nuoc mam (Vietnamese fish -- sauce)
Freshly ground black pepper
-----ACCOMPANIMENTS-----
2 cups Fresh bean sprouts
2 Fresh red chile peppers -- sliced
2 Limes -- cut into wedges
1 bn Of fresh mint -- separated
leaves
1 bn Fresh Asian basil *
* or regular fresh basil -- separated into leave

"This sublime recipe comes from my mother, a native of Hanoi. She always
made the beef stock in large quantities++enough for at least 3 meals++and froze
it in batches until needed."
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. Yield: 4 servings.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori
& Chang. 1989.

Posted by Stephen Ceideberg; December 28 1991.

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