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INGREDIENTS

2 Scallions ; thinly sliced
1 lb Beef sirloin
2 Fresh chili peppers ; sliced
2 lg Onions ; unpeeled, halved
1/4 c Hot chili sauce
1 lb Rice noodles ; 1/4-inch wide
3 Shallots ; unpeeled
1 lb Flank steak
1 tb Cilantro ; chopped
2 md Onions ; thinly sliced
1 bn Fresh mint
1 2-oz piece ginger ; unpeeled
2 ts Salt
Black pepper ; freshly grnd
2 c Fresh bean sprouts
8 Star anise
1/2 c Nuoc mam ; (Vietnamese fish)
5 lb Oxtails
4 md Parsnips ; cut in 2-inch
5 lb Beef bones ; with marrow
1 bn Fresh Asian ; or regular basil
2 Limes ; cut in wedges
1 Cinnamon

Servings

INSTRUCTIONS

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. Source: "The foods of Vietnam" by Nicole Routhier (Stewart, Tabori & Chang) From the rec.food.recipe archives. From: nguyenc@rtsg.mot.com (Chuong M. Nguyen) MM format by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

NOTES

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Vietnamese Pho

2  Scallions thinly sliced
1 lb Beef sirloin 
2  Fresh chili peppers sliced
2 lg Onions unpeeled, halved
1/4 c Hot chili sauce 
1 lb Rice noodles 1/4-inch wide
3  Shallots unpeeled
1 lb Flank steak 
1 tb Cilantro chopped
2 md Onions thinly sliced
1 bn Fresh mint 
1 2-oz piece  ginger unpeeled
2 ts Salt 
  Black pepper freshly grnd
2 c Fresh bean sprouts 
8  Star anise 
1/2 c Nuoc mam (Vietnamese fish)
5 lb Oxtails 
4 md Parsnips cut in 2-inch
5 lb Beef bones with marrow
1 bn Fresh Asian or regular basil
2  Limes cut in wedges
1  Cinnamon

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.    Source: "The foods of Vietnam" by Nicole Routhier (Stewart, Tabori & Chang)    From the rec.food.recipe archives. From: nguyenc@rtsg.mot.com (Chuong M.  Nguyen)    MM format by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com,  or jphelps@best.com

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Nutrition

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Serving Size: 1 Serving (1893g)
Recipe Makes: 4

Calories: 1014
Calories from Fat: 234 (23%)

Amt Per Serving		% DV

	Total Fat 26g	35 %
	Saturated Fat 10.3g	51 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 1.4g
Cholesterol 98.2mg		30 %
Sodium 720.5mg		25 %
Potassium 1627.3mg		43 %
Total Carbohydrate 140.5g		41 %
	Dietary Fiber 12.6g	50 %
	Sugars, other 127.9g
Protein 56.6g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1014

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