Hanoi Beef and Rice-Noodel Soup (Pho Bac)
5 lb Beef bones with marrow 5 lb Oxtails 2 lb Short rib plate, or 1 lb -flank steak 2 lg Onions, unpeeled, halved -and studded with 8 whole -cloves 3 Shallots, unpeeled 2 oz Fresh ...
Ingredients
- 5lbbeef bones with marrow
- 5lboxtails
- 2lbshort rib plate, or 1 lb
- 2ozfresh ginger root, unpeeled
- 1cinnamon stick
- 4medium parsnips, cut into 2-inch
- 1lbbeef sirloin
- 2scallions, thinly sliced
Directions
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5 lb Beef bones with marrow 5 lb Oxtails 2 lb Short rib plate, or 1 lb -flank steak 2 lg Onions, unpeeled, halved -and studded with 8 whole
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She always made the beef stock in large quantities++enough for at least 3 meals++and froze it in batches until needed." In order to cut the
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The night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature
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This will help loosen the impurities inside the bones
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When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth.)
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Add water to cover and bring to a boil
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Cook for 10 minutes
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Rinse the pot and the bones