Serving Size: 4
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate
2 lg Onion -- halved & unpeeled, studded with 8 whole cloves
3 Shallot -- unpeeled
2 oz Ginger, fresh -- unpeeled, in
8 Star anise
1 Cinnamon stick
4 md Parsnip -- cut into 2" pieces
2 ts Salt
1 lb Beef sirloin
2 Scallion -- thinly sliced
1 tb Coriander -- shredded
2 md Onion -- sliced paper-thin
1/4 c Hot chili sauce (tuong ot or nuoc cham)
1 lb Dried rice stick, 1/4" wide
1/2 c Nuoc mam (Vietnamese fish sauce)
2 c Fresh bean sprouts
2 Fresh red chile peppers sliced
2 Lime -- cut into wedges
2 tb Olive oil
2 lg Garlic clove -- flattened
The Foods of Vietnam, Nicole Rauthier
per Stephen Ceideburg, Fidonet COOKING
In order to cut the beef into paper-thin slices,
freeze the pieces of meat for 30 minutes before
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
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
Return the bones to the pot and add six 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 three
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 simmer-ing broth.
Simmer for one 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 four to
five 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 two by two
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 four quarts of water to a
boil. Drain the noodles, then drop them in the boiling
water. Drain immediately. Divide the noodles among
four 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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