MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pho Bo (Beef Noodle Soup)
 Categories: Soups, Vietnamese
      Yield: 1 Batch

      3 lg Onions
      1 tb Peanut oil
      5 lb Beef & chicken bones; choose
           -ones with meat as well
      4    Ginger slices; julienned
      2    Carrots; julienned
      1 sm Cinnamon stick
      1    Star anise
      1 tb Whole black peppercorn
      2 cl Garlic; crushed
    1/2 lb Bean sprouts
    1/2 lb Beef sirloin; finely sliced
      1    Scallion; finely sliced
    1/4 c  Cilantro; chopped
      4    Chilies; sliced
      2    Limes; cut into wedges
      8 oz Rice sticks; soaked in hot
           -and drained
      3 tb Nuoc mam (Vietnamese fish
           -sauce)
           Black pepper; to taste

  Slice 2 of the onions into 1/4" slices.

  Heat 1 tb oil in a frying pan and add the sliced onions.

  Cook, stirring, until the outside has browned.

  Remove and drain.

  Slice the remaining onion into paper-thin slices and set aside.

  Rinse the bones and place in a stockpot.

  Cover with cold water and bring slowly to a boil.

  Reduce heat and simmer, uncovered. (For a clear broth skim off foam.

  After 10 to 15 minutes, add browned onion and ginger, carrots,
  cinnamon, cardamom, star anise, cloves, garlic, and peppercorns.

  Bring to a boil.

  Simmer the stock, partially covered for 6 to 12 hours, skimming
  regularly.

  If necessary add more water to keep the bones covered.

  Strain the stock, skim off, and discard any fat.

  Arrange the sliced beef on a platter.

  Garnish with reserved white and green onion.

  On another platter, arrange the bean sprouts, coriander, chiles, and
  limes.

  Meanwhile, plunge the rice sticks in boiling water to heat and drain.

  Place equal portions in each soup bowl and cover to keep warm.

  Heat beef stock to boil and season with fish sauce and pepper.

  Each diner adds some beef and onion to a bowl and ladle the hot stock
  over the meat, stirring to cook the meat.

  Add bean sprouts, coriander, chiles, and lime to taste.

  Enjoy with chopsticks and a soup spoon.

  Recipe FROM: 

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