Charring The Vegetables And Finishing The Pho

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James Hufstetler

CATEGORY	CUISINE	TAG	YIELD
Meats		Import, New, Text	1	Servings

INGREDIENTS

2		Onions, unpeeled halved
		and studded with cloves
3		Shallots unpeeled
4	oz	Whole fresh ginger
		unpeeled
8		Star anise
1		Cinnamon stick
5		Parsnips cut into, 2-inch
		chunks
		Salt
1	lb	Tripe and tendons
1/2	lb	Flank steak
1/2	lb	Beef brisket

INSTRUCTIONS

Char the onions, shallots, and ginger, directly over a gas burner or
under the broiler, about 5-6 minutes. Tie the charred vegetables,  star
anise, garlic cloves, and cinnamon stick in a damped  cheesecloth. Add
the spice bag and parsnips to the simmering broth.  Season the broth
with salt and pepper. Simmer the liquid for 1 hour.  Add the tripe and
tendons to the broth and simmer uncovered for 5  hours. Two hours after
adding the tripe, add the flank steak and  brisket. Recipe By    
:ESSENCE OF EMERIL SHOW #EE2447  Posted to MC-Recipe Digest V1 #302
Date: Thu, 14 Nov 1996 22:27:19 -0500  From: Meg Antczak
<meginny@frontiernet.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1992 Calories From Fat: 514 Total Fat: 57.6g Cholesterol: 301.6mg Sodium: 3347.8mg Potassium: 6501.1mg Carbohydrates: 252.9g Fiber: 47.7g Sugar: 105.8g Protein: 133.7g