Pho Bac (Hanoi Beef & Rice-Noodle Soup)
Ingredients 5 pound bones, beef, with marrow 5 pound oxtails 2 pound short rib plate 2 each onions, halved 3 each shallot, unpeeled 2 oz ginger, unpeeled, fresh 8 each star anise
Ingredients
- onion, approx
- garlic, approx
- beef, approx
- salt, approx
- oil, approx
- cheese, approx
- rice, approx
- water, approx
Directions
- 1
Ingredients 5 pound bones, beef, with marrow 5 pound oxtails 2 pound short rib plate 2 each onions, halved 3 each shallot, unpeeled 2 oz gin
- 2
In order to cut the beef into paper-thin slices, freeze the pieces of meat for 30 minutes before slicing
- 3
The night before, clean the bones under cold running water and soak overnight in a pot with water to cover at room temperature
- 4
This will help loosen the impurities inside the bones
- 5
When heat is applied, these impurities are released and come to the top much faster and can be removed, therefore, producing a clear broth.)
- 6
Add water to cover and bring to a boil
- 7
Cook for 10 minutes
- 8
Rinse the pot and the bones