Thread: Soup Recipes
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Old June 25th, 2008, 04:58 PM   #31
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Location: California
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PHO (VIETNAMESE BEEF SOUP)
4 LBS BEEF SHIN WITH BONES OR 2 MED OXTAILS, CUT UP
1 MED ONION, UNPEELED
5 SLICES FRESH GINGER
1 PIECE STAR ANISE
1 TSP SALT
2 TBSP BOTTLED CHINESE
FISH SAUCE
1 BUNDLE MEDIUM CHINESE VERMICELLI
BOILING WATER
LB LEFTOVER COOKED
SIRLOIN (OR BEEF TENDERLOIN OR EYE CHUCK), THINLY SLICED
3 SCALLIONS, CHOPPED
FRESH CORINADER SPRIGS
PEPPER
FRESH CHILIES, SLICED

1.Boil beef (with bones) or oxtails in 3 qrts cold water. Skim off foam and fat. Cover and simmer for 4 hours.
2. Broil onion until flesh is soft, turning often. Peel.
3. Add onion, ginger, anise, salt and fish sauce to beef broth just before it has finished simmering.
4. Also just before beef broth finishes simmering, drop vermicelli into a pot of boiling water. Cook 8 minutes, remove from the water, rinse in cold water, and drain.
5.Divide vermicelli into 3 equal portions and place in 3 individual serving bowls.
6. Divide beef into 3 equal portions and place on top vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3 fresh coriander sprigs.
7. Strain broth, reserving beef and flavorings. Pour 1 c broth over contents of each bowl. Sprinkle with pepper and chilies. Serve immediately. Reserved beef, flavorings, and extra broth can be eaten separately.

3 servings
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