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Recipe Name: Hanoi Beef And Rice-noodle Soup (pho Bac) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 1

5 Pound(s) Beef bones with marrow
5 Pound(s) Oxtails
2 Pound(s) Short rib plate, or 1 lb
Flank steak
2 Onions, unpeeled halved
and studded with 8 whole
3 Shallots, unpeeled
2 Ounce(s) Fresh ginger root, unpeeled
In one piece
8 Star anise
1 Cinnamon stick
4 Parsnips, cut into 2-inch
2 Teaspoon(s) Salt
1 Pound(s) Beef sirloin
2 Scallions, thinly sliced
1 Tablespoon(s) Shredded coriander
2 Onions, sliced paper-thin
1/4 Cup(s) Hot chili sauce, tuong ot
or sriracha sauce
1 Pound(s) 1/4-inch-wide dried rice
sticks banh pho
1/2 Cup(s) Nuoc mam, Vietnamese fish
Freshly ground black pepper
2 Cup(s) Fresh bean sprouts
2 Fresh red chile peppers
2 Limes, cut into wedges
1 Of fresh mint, separated
Into leaves
1 Fresh Asian basil *
* or regular fresh basil
separated into leaves
"This sublime recipe comes from my mother, a native of Hanoi.
Shealways made the beef stock in large quantities++enough for at least
3meals++and froze it in batches until needed." In order to cut the
beefinto paper-thin slices, freeze the pieces of meat for 30 minutes
beforeslicing. The night before, clean the bones under cold running
water andsoak overnight in a pot with water to cover at room
temperature. (Thiswill help loosen the impurities inside the bones.
When heat is applied,these impurities are released and come to the top
much faster and can beremoved, therefore, producing a clear broth.)
Place the beef bones,oxtails and short rib plate in a large stockpot.
Add water to cover andbring to a boil. Cook for 10 minutes. Drain.
Rinse the pot and thebones. Return the bones to the pot and add 6
quarts of water. Bring toa boil. Skim the surface to remove the foam
and fat. Stir the bones inthe bottom of the pot from time to time to
free the impurities. Continueskimming until the foam ceases to rise.
Add 3 quarts more water andbring to a boil. Skim off all the residue
that forms on the top. Turnthe heat to low and simmer. Meanwhile, char
the clove-studded onions,shallots and ginger directly over a gas burner
or under the broileruntil they release their fragrant odors. Tie the
charred vegetables,star anise and cinnamon stick in a double thickness
of dampenedcheesecloth. Add the spice bag, parsnips and salt to the
simmeringbroth. Simmer for 1 hour. Remove the short rib plates. Pull
the meataway 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; asthe liquid boils away, add enough fresh water to cover the
bones.Meanwhile, slice the beef sirloin against the grain into
paper-thinslices, roughly 2 by 2-inches in size. Slice the reserved
short ribmeat paper-thin. Set aside. In a small bowl, combine the
scallions,coriander and half of the slice onions. Place the remaining
slicedonions 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 thebroth through a strainer or colander lined with a double
layer ofdampened cheesecloth into a clean pot. Add the fish sauce and
bring thebroth 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
thenoodles among 4 large soup bowls. Top the noodles with the
slicedmeats. bring the broth to a rolling boil. Ladle the broth
directly overthe meat in each bowl (the boiling broth will cook the raw
beefinstantly). Garnish with the scallion mixture and freshly ground
blackpepper. Serve the onions in hot chili sauce and the accompaniments
onthe side. Each diner will add these ingredients as desired. Yield:
4servings. From "The Foods of Vietnam" by Nicole Rauthier.
Stewart,Tabori & Chang. 1989. Posted by Stephen Ceideberg; December 28

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