Pho

* Exported from MasterCook *

PHO

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----STOCK-----
2-3 pounds oxtails
6 qt Water
2-3 stars star anise
1 ea Big onion
5-6 cloves garlic
1 tb (a small soupspoon) black
-peppercorns

Several squirts of nuoc mam (fish sauce) (2-3
tablespoons) Roast the onion and garlic or skewer over
a flame until it starts to blacken. Combine all the
ingredients and simmer for hours, the stock should be
fragrant and about the color density of fine tea, if
it is very dark it is too thick, add some more water.
Solids: pho noodles, flat rice sticks, we have been
known to use Japanese udon before the real thing was
widely available (precooked) Very thin sliced beef
Garnish: chopped green onions (include green part)
chopped fresh mint Cilantro sliced lemons (they used
to slice by cutting through "equator" putting flat
surface down on cutting board, and making a series of
parallel vertical cuts. This way doesn't squirt in
your eyes!) Original method: put noodles in bowl, top
with single layer of sliced beef, pour on boiling
broth which cooks beef, garnish to taste, add fresh
cayenne pepper (ot), black pepper, and nuoc mam to
taste, eat. (soupspoon in left hand for broth,
chopsticks in right) Americanized: put a small serving
of sliced beef in a ladle, dip in boiling broth to
cook beef, pour cooked beef and broth onto noodles,
garnish and eat. Substitute _small_ quantities of soy
sauce for nuoc mam. The broth is not supposed to be
dark brown! Pho



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