| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Seafood, Grains |
Chinese |
Essnce08 |
1 |
servings |
INGREDIENTS
|
|
=== PHO STOCK === |
| 5 |
lb |
Beef bones with marrow; cleaned, and |
|
|
; soaked overnight |
| 5 |
lb |
Oxtails; cut small pieces |
|
|
Water |
|
|
=== CHARRING THE VEGETABLES === |
| 2 |
|
Onions; unpeeled, halved, |
|
|
; and studded with |
|
|
?? amount Cloves |
| 3 |
|
Shallots; unpeeled |
| 1 |
|
4 ounces Who fresh ginger; unpeeled |
|
|
=== FINISHING THE BROTH === |
| 8 |
|
Star anise |
|
|
?? amount Garlic cloves |
| 1 |
|
Cinnamon stick |
| 5 |
md |
Parsnips; cut in 2" chunks |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
lb |
Tripe and tendons |
| 1/2 |
lb |
Flank steak |
| 1/2 |
lb |
Beef brisket |
|
|
=== FINISHING THE PHO === |
| 3 |
|
Green onions; thinly bias sliced |
| 2 |
tb |
Chiffonade of cilantro |
| 2 |
md |
Onions; julienned |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Fish sauce; (nuoc mam) |
| 1 |
lb |
Dried rice noodles; 1/4" wide, soaked in warm water |
|
|
; for 30 mins, drained |
| 2 |
c |
Fresh bean sprouts |
| 3 |
|
Fresh jalapeno peppers; julienned |
| 2 |
|
Limes; cut into wedges |
|
|
Buns |
|
|
Chinese basil chiffonade |
INSTRUCTIONS
Place the beef bones and oxtails in a large stockpot, cover with water.
Bring the liquid up to a boil and cook for 10 minutes. Remove from the heat
and drain. Rinse the pot and bones. Return the bones to the pot and cover
with 6 quarts of water. Bring the liquid up to a boil and skimming often to
remove the foam. When the foam stops rising to the surface, add 3 quarts of
water and return to a boil. Char the onions, shallots, and ginger directly
over a gas burner or under the broiler, about 5 to 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. In a small
bowl, combine the green onions, cilantro and onions together. Season the
vegetables with salt and pepper. Set aside. When the broth is ready, remove
and discard the oxtails and bones. Reserve the tripe, flank steak, and
brisket. Strain the broth into a clean pot through a strainer with a double
layer of dampened cheesecloth. Add the fish sauce to the broth. Bring to a
boil and reduce to a simmer. Slice the tripe, flank steak, and brisket,
into small pieces. In a pot of boiling water, drop in the drained noodles
and remove immediately and drain. Mound the noodles in the center of an
oversized bowl. Arrange the meats on top of the noodles. Bring the broth to
a rolling boil and ladle the broth over the meat. Garnish the soup with the
green onions/cilantro/onion mixture. Serve the remaining ingredients along
the side of the soup. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2447 broadcast 11-04-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-14-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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