Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oxtail	4	lb	cut trimmed	1613.8703	0.0	359.0408	9.0667
gingerroot	1	piece	unpeeled	1613.8703	0.0	359.0408	9.0667
onion	1		halved unpeeled	60.0	14.01	1.65	0.15
nuoc nam	1/3	cup		1613.8703	0.0	359.0408	9.0667
star anise	8			1613.8703	0.0	359.0408	9.0667
clove	5			28.77	6.8806	0.6268	1.365
cinnamon	3	inches		-	-	-	-
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
bay leaf	3			-	-	-	-
rice noodle	1	lb		1659.8438	365.6216	27.1321	2.5536
scallion	2	bunches	sliced	-	-	-	-
cilantro leaf	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768
mung bean sprout	1 1/2	1/2		1613.8703	0.0	359.0408	9.0667
lime	3		cut sliced	-	-	-	-
filet mignon	3/4	lb	trimmed sliced	1613.8703	0.0	359.0408	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.