Pho Bo Ha Noi (Hanoi Beef Soup)
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Ingredients
| 9 cups | water | | 3 qt. | water | | 1-1/2 lb. | oxtail, chopped into 2-inch pieces or | | 2 lbs. | beef bones | | 1 lb. | beef chuck, whole | | 1 piece | fresh ginger | | 2 | star anise | | 1 | finger-size stick of cinnamon (optional) | | 1/4 cup | fresh cilantro, chopped | | 1/4 cup | scallion greens, chopped | | 1 | lg. onion, sliced paper thin | | 4 | bean sprouts | | 1/2 lb. | beef shoulder roast or | | round, sliced paper thin | | 1/2 lb. | rice sticks (banh pho) | | 1/4 cup | fish sauce (nuoc mam) | | 1 tsp. | salt | | 1 dash | MSG (optional) | | 1/2 | fresh lime, sliced in four wedges | | 1/2 | fresh hot red pepper, sliced horizontally in thin rings | | 3 | shallots |
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Instructions
Bring the nine cups of water to a boil. Drop in the oxtail and chuck. Return to the boil for 10 minutes, removing the scum several times.
Meanwhile, impale the chunk of ginger on a fork and hold it over a flame until it is blackened. Do the same with the shallots. Add both to the broth, together with the Star anise and cinnamon, and cover. Simmer for 1-1/2 hours. Blanch the bean sprouts in boiling water for 30 seconds. Remove from the pan. About 20 minutes before serving, bring the three quarts of water to a boil and add the rice sticks. Boil for five minutes. Drain in a colander and run cold water over. Set aside the noodles until you are ready to assemble the soup. After the soup has cooked for about 1-1/2 hours, remove the chuck and oxtail, making certain they are tender. If they are not quite ready, return to the soup and cook a little longer. After you have removed the meat from the soup, add the fish sauce, salt and MSG to the soup.
To assemble and serve the soup:
Distribute the noodles among the bowls, 1 bowl for each guest. Slice the cooked chuck. Remove the meat from the oxtail bones. Distribute the cooked chuck and oxtail meat over the noodles. Then distribute the raw beef slices among the bowls. Add half of the onion slices, a few of the bean sprouts, and sprinkle with the combined parsley and scallion greens. Immediately prior to serving add boiling broth to cover the ingredients in each bowl. This will cook the raw beef. At the table serve a platter consisting of the remaining bean sprouts, onion rings, lime wedges and the hot red pepper rings. Serve additional fish sauce for those who prefer a saltier taste. A squeeze of lime can be added to the soup; as well as additional vegetables from the platter when desired.
Author's Comments
Soups are hands-down favorites of North and South Vietnam and more likely to show up at breakfast than any other meal of the day. The beefy Pho of North Vietnam reflects the influence of Mongol invaders with their love of beef. This favorite breakfast may also be found on lunch and evening menus. In the U.S. you will find it at any Vietnamese restaurant.
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