NGUYEN LIEN NAU PHO. YEAH SURE YOU BETCHA DAN

“AUTHENTIC SOUTH VIETNAMESE STYLE PHO” by CHEF DAN:


Serves 20

INGREDIENTS:

15 pounds bone-in beef knuckles with meat

6 pounds beef oxtail

6 onions, chopped

3 ( daikon) radish, sliced

12 star anise pods

2 cinnamon sticks

7 slices fresh ginger

8 whole cloves

1 tablespoon black peppercorns

1/4 cup of rock sugar or 3 tablespoons white sugar

1/4 cup fish sauce

2 tablespoons salt

6 packages dried rice noodles

3 pounds frozen beef sirloin

DIRECTIONS:

1. Warm oven to 200 degrees. Place all the beef knuckle bones in flat pan and bake 20 minutes to seal meat.

2. Place the bones in a very large ( 9 quart or more) pot. Season with salt, and fill 2 to 3 gallons of water. Bring to a boil, and cook about 2 hours.

3. Skim off the fat from the surface of the soup, and add the oxtail, radish, and onions.

4. Tie the anise pods, cinnamon sticks, ginger, cloves, and peppercorns in a cheese cloth or place in a spice bag; add to the soup. stir in salt, sugar, and fish sauce.

5. Simmer over medium-low heat for about 4 hours even more is better.

6. Strain broth, and discard spices and bones. put in the refrigerator and store overnight. Skim off fat and bring the broth to a boil.

7. Bring a pot of lightly salted water to a boil. Soak the rice noodles in the boiling water for about 30 minutes. Slice the frosen beef paper thin. The meat must be thin enough to cook instantly.

8. Place some noodles in each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and the noodles in the bowl.

TOPPINGS:

Set out on the table for individuals to add to toppings of there liking.

Siracha hot pepper sauce.

Hosin sauce.

Thinly sliced green onions.

Fresh cilantro, chopped.

Bean sprouts.

Sweet Thai basil.

Limes quartered.

ENJOY DAN: hallelujah