| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Vietnamese |
Soups |
8 |
Servings |
INGREDIENTS
| 2 |
|
(1-in) chunks fresh ginger |
| 3 |
|
Shallots; unpeeled |
| 1 |
|
Onion; unpeeled |
| 2 1/2 |
qt |
Water |
| 1 1/2 |
lb |
Oxtails chopped into sections |
| 1 |
lb |
Beef shank |
| 2 |
|
Whole star anise |
| 1 |
|
Cinnamon stick |
| 3 |
|
Whole cloves |
| 1/4 |
c |
Vietnamese fish sauce (nuoc mam)- |
| 1 |
ts |
Salt; or to taste |
| 1/2 |
lb |
Flat rice-stick noodles soaked in water for 20 minutes |
| 6 |
oz |
Sirloin steak trimmed of fat & sliced into paper-thin slices |
| 1 |
|
Onion; sliced thin |
| 2 |
c |
Bean sprouts |
| 1/4 |
c |
Fresh coriander leaves (coarsely chopped) |
| 2 |
|
Green onions cut into 2-in-long thin julienne slices |
| 1 |
|
Lime; sliced into 8 wedges |
| 2 |
|
Red chiles; thinly sliced |
INSTRUCTIONS
PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot broiler
until charred. In a stock pot, bring the water, oxtails and beef shank to a
boil. Thoroughly skim and discard the scum from the surface of the stock.
Drop the charred ingredients, star anise, cinnamon stick and cloves into
pot, reduce to low heat; simmer for 2 hours. Remove the meat. Remove and
shred the meat from the shank and reserve. Return the bone to the simmering
stock. Simmer 1 hour longer. When soup is done, remove and discard bones.
Strain and degrease stock; add fish sauce and salt. Keep warm. In a
separate pot, bring 3 quarts water to a boil. Drain noodles and add to
boiling water; cook for 1 minute. Drain in a colander. Divide noodles among
8 soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of
noodles with shredded cooked beef, the raw sirloin steak slices, onion
slices and bean sprouts. Ladle about 1 1/4 cups hot soup stock (this will
cook the beef) to cover the noodles and beef, top with fresh coriander and
green onions. Serve with squeeze of lime and chiles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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