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 cl Garlic; - thin sliced lengthwise 2 c Water; divided 4 ts Salt; divided 1 c White vinegar 1 Thai chiles; up to 2 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 Fresh ginger; peeled, - sliced lengthwise 2 lg White onions; left whole, - skin on 3 oz Fresh ginger; 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 (optional) 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 md Limes; cut in wedges 3 Green onions; sliced 8 Thai chiles; minced MMMMM-----------------GARNISHES (SOUTHERN STYLE---------------------- Fresh mung bean sprouts Hoisin sauce Sriracha Lime wedges Thai chiles Fresh Thai basil; chopped Fresh coriander; chopped Fresh mint; chopped Fresh cilantro; chopped 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 ts 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 ts salt and chiles. Cover and let stand at room temperature overnight. In a large saucepan, cover beef bones with 2 liters water. Add 2 tb salt and cider vinegar. In another large saucepan, cover boneless beef with remaining 1 liter water, remaining 2 tb 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 @ 425°F/218°C. 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 to 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 to 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 to 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 Recipe FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM