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

Title: Pho (Vietnamese Noodle Soup)
Categories: Beef, Vegetables, Herbs, Pasta
Yield: 12 servings

MMMMM----------------DAM TOI (PICKLED GARLIC VINE---------------------
10 md Garlic cloves; thin sliced
- lengthwise
2 c Water; divided
4 ts Salt; divided
1 c White vinegar
1 (or 2) Thai chiles
1 tb Sugar

MMMMM---------------------------BROTH--------------------------------
3 1/2 lb Beef leg or knuckle bones;
3 l Water; divided
4 tb Salt; divided
2 tb Cider vinegar
2 1/2 lb Top sirloin steak
2 1/2 lb Fresh beef brisket
1/4 c Dry white wine
3 oz Piece fresh gingerroot; -
- peeled, sliced lengthwise
2 lg White onions; left whole,
- skin on
3 oz Piece fresh gingerroot; left
- whole, skin on
2 Cinnamon sticks (2 1/2" ea)
3 Whole star anise
2 lg Cardamom pods
1 ts Coriander seeds
4 1/2 ts Salt
1 1/2 ts MSG; opt
1 ts Rock or granulated sugar

MMMMM--------------------------TO SERVE-------------------------------
28 oz Banh Pho rice noodles

MMMMM-----------------GARNISHES (NORTHERN STYLE----------------------
Prepared Dam Toi
1 lg Onion halved, sliced in
- strips soaked in ice water
4 Wedged medium limes
3 Sliced green onions
8 Minced Thai chiles

MMMMM-----------------GARNISHES (SOUTHERN STYLE----------------------
Fresh mung bean sprouts
Hoisin sauce
Sriracha
Lime wedges
Thai chiles
Chopped fresh Thai basil,
- coriander, mint & Culantro

For Dam Toi, which is used as a garnish for northern style pho, in a
small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt.
Cover and refrigerate overnight; drain. In a small jar, combine sliced
garlic and vinegar. Heat remaining 1 cup water until hot; add to jar.
Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let
stand at room temperature overnight.

In a large saucepan, cover beef bones with 2 liters water. Add 2
tablespoons salt and cider vinegar. In another large saucepan, cover
boneless beef with remaining 1 liter water, remaining 2 tablespoons
salt, wine and sliced ginger. Cover both saucepans and refrigerate 2
hours; drain (discarding ginger from boneless meat). Add enough cold
water to each saucepan to cover bones and meat. Bring to a boil over
medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones
and and boneless beef.

Set oven @ 425ºF/218ºC. In a stockpot, cover bones and boneless beef
with enough cold water to cover completely (about 5 liters). Bring to
a boil over medium-high heat. Reduce heat; simmer, uncovered,
skimming and discarding foam occasionally. Simmer until foam starts
to collect more slowly, about 30 minutes.

Meanwhile, arrange whole onion and whole ginger on an ungreased baking
sheet. Roast until slightly charred, 10-15 minutes, turning
occasionally. Remove and discard charred skins; set aside.

In a dry small skillet, toast cinnamon sticks, anise, cardamom pods
and coriander over medium heat until aromatic, 1-2 minutes, stirring
frequently. Cool. Place spices on a double thickness of cheesecloth.
Gather corners of cloth to enclose spices; tie securely with string.

Once foam is no longer collecting on surface of broth, add onion and
ginger and spice bag. Stir in salt, MSG if desired and rock sugar.
Simmer, uncovered, until beef is tender, about 1-1/2 hours. With
tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly
in foil and refrigerate.

Continue simmering broth, uncovered, until broth is light golden brown
and fragrant, 2-5 hours, stirring occasionally and removing any foam
that collects on the surface.

Remove beef from refrigerator and thinly slice against the grain. For
each serving, in a small colander, add an individual portion of
noodles and beef. Lower colander into simmering broth until beef and
noodles are heated through. Add beef and noodles to a serving bowl.
Top with additional broth, about 1 cup. Serve with garnishes as
desired.

Taste of Home Test Kitchen

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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