Pho (viet beef soup)
Yield: 3 Servings
Ingredients:
- 4 lb Beef shin with bones or 2 -medium oxtails cut up.
- 1 md Onion unpeeled
- 5 Slices fresh ginger
- 1 Piece star anise
- 1 ts Salt
- 2 1/2 tb Chinese fish sauce
- 1 Bundle medium Chinese -vermicelli Boiling water
- 1/2 lb Leftover cooked sirloin -(or beef tenderloin or -eye chuck) thinly sliced
- 3 Scallions
Instructions:
chopped Fresh cilantro sprigs Pepper Fresh chiles sliced Boil beef (with bones) or oxtails in 3 qts cold water. Skim off foam and fat. Cover and simmer for 4 hours. Broil onion until flesh is soft turning often. Peel. Add onion ginger anise salt and fish sauce to beef broth just before it has finished simmering. Also just before beef broth finishes simmering drop vermicelli into a pot of boiling water. Cook 8 minutes remove from water rinse in cold water and drain. Divide vermicelli into three equal portions and place in 3 individual serving bowls. Divide beef into 3 equal portions and place on top of vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3 fresh cilantro sprigs. Strain broth reserving beef and flavorings. Pour one cup broth over contents of each bowl. Sprinkle with pepper and chiles. Serve immediately. Reserved beef flavorings and extra broth can be eaten separately.
