Pho By Mean Chef (vietnamese Beef & Rice-noodle Soup)

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 lbs oxtails, cut into 1 1/2 to 2 inch pieces and trimmed of fat
• 1 piece gingerroot, unpeeled (3 inch)
• 1 large onion, halved and unpeeled
• 1/3 cup nuoc nam (fish sauce)
• 8 whole star anise
• 5 whole cloves
• 3 inches cinnamon sticks
• 1 teaspoon fennel seed
• 3 bay leaves
• 1 lb rice noodles (1/4 inch)
• 2 bunches scallions, sliced thin
• 1/2 cup tightly packed fresh cilantro leaves, roughly chopped
• 1/2 cup parsley, roughly chopped
• 1/2 cup basil, whole fresh plants
• 1 1/2 cups mung bean sprouts
• 3 large limes, cut into wedges and red chile paste (optional) or 3 large sliced fresh hot chili peppers (optional)
• 3/4 lb filet mignon, trimmed of fat and sliced very thin

Recipe

• 1 put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 1 1/2 gallons). this will reduce to about 3 quarts when you are done.
• 2 bring to a full boil and then lower the heat to a rapid simmer.
• 3 skim the scum that rises to the surface.
• 4 meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes.
• 5 turn them over halfway through cooking.
• 6 when cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface.
• 7 cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
• 8 put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat.
• 9 turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma.
• 10 put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine.
• 11 add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
• 12 let the broth simmer slowly, uncovered, skimming occasionally.
• 13 after 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard.
• 14 remove the oxtails from the pot and set aside.
• 15 let the broth continue to simmer.
• 16 when the meat is cool enough to handle, pull the meat from the bones.
• 17 set the meat aside and return the bones to the broth.
• 18 continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. at this point you should cool the broth in the refrigerator overnight and then defat.
• 19 heat the broth and taste to determine if you need to add more salt or fish sauce as needed.
• 20 meanwhile, soak the rice noodles in cold water for at least 20 minutes.
• 21 arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
• 22 bring a large pot of water to a boil and add the drained rice noodles.
• 23 give the noodles a quick stir and cook until tender but firm, about 1 minute.
• 24 rice noodles can quickly become gummy, so don't let them overcook.
• 25 drain the noodles.
• 26 warm 4 large bowls by rinsing them with hot water and divide the noodles among the bowls.
• 27 just before serving, return the broth to a full boil.
• 28 arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl.
• 29 carefully ladle the boiling broth over all; the raw beef should be submerged in the broth.
• 30 serve immediately, along with the platters of garnish.
• 31 yield: 3 quarts of broth; serves 4 as a main course.