• Homemade Asian - 50 (END

    From Dave Drum@1:396/45 to All on Sat Jun 7 16:59:16 2025
    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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