INGREDIENTS

INSTRUCTIONS

"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.
File  ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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