Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes. | 2. Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top. | 3. Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect. | 4. Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed. The package that I purchased (above) - needed about 45 seconds in boiling water. | 5. Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. | 6. Guests can garnish their own bowls as they wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2	halved		-	-	-	-
ginger	4	inches		-	-	-	-
beef	5 -6	lb	bone	0.0	0.0	0.0	0.0
beef	1		cut brisket	0.0	0.0	0.0	0.0
water	6	quarts		-	-	-	-
cinnamon	1			-	-	-	-
coriander seed	1	tablespoon		14.9	2.7495	0.6185	0.8885
fennel seed	1	tablespoon		20.01	3.0328	0.9164	0.8625
star anise	5			-	-	-	-
cardamom pod	1	cardamom		-	-	-	-
clove	6			34.524	8.2568	0.7522	1.6380000000000001
kosher salt	1 1/2	1/2		-	-	-	-
fish sauce	1/4	cup		25.2	2.6208	3.6432	0.0072
sugar				-	-	-	-
rice noodle	2	lb		3319.6875	731.2433	54.2641	5.1072
steak	1/2	lb	sliced	278.8006	0.0	49.0508	7.684
mint	1	bunch		-	-	-	-
cilantro	1	bunch		-	-	-	-
thai basil	1	bunch		-	-	-	-
lime	2		cut	-	-	-	-
chili pepper	2 -3		sliced	0.0	0.0	0.0	0.0
bean sprout				-	-	-	-
hoisin sauce				-	-	-	-
sriracha sauce				-	-	-	-

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