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| Tangy Vietnamese-style Marinade |
Title: TANGY VIETNAMESE-STYLE MARINADE
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Yield: 1 ... |
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| Vietnamese - Lemongrass Chicken |
----GARNISH----
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| Vietnamese Bbq Duck Breast |
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Cut the ... |
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| Vietnamese Coffee |
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Pho (Viet Beef Soup)
| Ingredients: |
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PHO (VIET BEEF SOUP)
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Beef
Amount Measure Ingredient -- Preparation Method
--- -- --
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 t 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, chopped
Fresh cilantro sprigs
Pepper
Fresh chiles, sliced
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Pho (Viet Beef Soup)
Directions:
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.
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Asian & Pacific Island