INGREDIENTS

INSTRUCTIONS

1995    
Leave onion unpeeled, and stud with eight whole cloves.  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 simmer-ing 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.  The Foods of
Vietnam Nicole Rauthier per Stephen Ceideburg Submitted  By SAM WARING
<SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 06 NOV  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 472
Calories From Fat: 67
Total Fat: 10.5g
Cholesterol: 15.9mg
Sodium: 1548.9mg
Potassium: 2221.9mg
Carbohydrates: 128.6g
Fiber: 6.8g
Sugar: 6.7g
Protein: 18g