posted by Mimi Hiller 02-10-99 10:57 PM
Banh Pho Bo (Vietnamese Beef Noodle Soup)
3 Large Onions
1 Tbsp. peanut oil
5 pounds combination of meaty beef and chicken bones
4 ginger slices julienned
2 carrots julienned
1 small stick cinnamon
1 star anise
2 whole cloves
1 tsp. whole black peppercorn
2 cloves garlic - unpeeled * smashed
2 cups (1/2 lb) fresh bean sprouts
1/2 lb. beef sirloin, sliced very thin across grain, bitesize
1 green onion, finely sliced, green tops included
1/4 cup chopped coriander leaves (cilantro)
4 fresh red or green chiles,sliced (for wimps remove seeds)
2 limes cut into wedges
8 ounces rice sticks, soaked in hot water for 30 minutes, drained (use "pho" or the same size rice noodles you
would use for Pad Thai)
2 - 3 Tbsp. fish sauce (nuoc mam / nam pla)
Fresh black pepper to taste
Slice 2 of the onions into 1/4 inch slices.
Heat 1 Tbsp. oil in a frying pan.
Add the sliced onion, and cook, stirring, until the outside has browned.
Remove and drain.
Slice the remaining onion into paper-thin slices and set aside.
Rinse the bones and place in a stockpot. Cover with cold water. Bring slowly to a boil; reduce heat and simmer,
uncovered. For a clear broth skim off foam.
After 10-15 minutes,add browned onion and ginger,carrots, cinnamon, cardomom, star anise, cloves, garlic and peppercorns.
Bring to a boil. Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necesary add more water to keep the bones covered. Strain the stock, skim off, and discard any fat.
At serving time, arrange the sliced beef on a platter. Garnish with reserved white and green onion.
On another platter, arrange the bean sprouts, coriander, chiles and limes.
Meanwhile, plunge the rice sticks in boiling water to
heat; drain.
Place equal portions in each soup bowl. Cover to keep warm.
Heat beef stock to boiling.
Season with fish sauce and pepper. Pour into a soup tureen or chafing dish.
At the table, place the soup on a portable warmer to keep
hot. Offer each guest a bowl of warm rice noodles.
Each diner adds some beef and onion to a bowl.
Ladle the hot stock over the meat, stirring to cook the meat. Add the bean sprouts, coriander, chiles, and lime to taste.
Enjoy with chopsticks and a soup spoon.
Serves 6 to 8 portions.
Optional: pass fresh basil leaves, coriander, additional chilies, fish sauce and ground peanuts at the table.