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Rice Noodle Soup with Beef (Vietnamese Pho Bo) Recipe

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This recipe for Rice Noodle Soup with Beef (Vietnamese Pho Bo), by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Westergren Family

Category:
Category:

Ingredients:  
Ingredients:  
Broth:
5 lb. beef marrow or knuckle bones
2 lb. beef chuck, cut into 2 pieces
2 (3-inch) pieces ginger, cut in half lengthwise
2 yellow onions, peeled and charred
1/4 c. fish sauce
3 oz. rock sugar, or 3 T. sugar
10 whole star anise, lightly toasted in a dry pan
6 whole cloves, lightly toasted in a dry pan
1 T. sea salt

Noodle Assembly:
1 lb. dried 1/16-inch-wide rice sticks, soaked, cooked and drained (see Tips, below)
1/3 lb. beef sirloin, slightly frozen, then sliced paper-thin across the grain

Garnishes:
1/2 yellow onion, sliced paper-thin
1/3 c. chopped cilantro
1 lb. bean sprouts
10 sprigs Asian basil
1 dozen saw-leaf herb leaves (optional)
6 Thai bird chilies or 1 serrano chili, cut into thin rings
1 lime, cut into 6 thin wedges
Freshly ground black pepper

Directions:
Directions:
In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove one piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices and set aside. Let the other piece of beef chuck continue to cook in the simmering broth. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. To serve, place the cooked noodles in preheated bowls. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly.

 

 

 

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