*  Exported from  MasterCook II  *
 
                                  Soup Pho
 
 Recipe By     : cshenton@wasabi.nsi.nasa.gov (Chris Shenton)
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Oriental                         Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      Lb            Beef Bones
    1      In            Fresh Ginger Root
    5      Sm            Shallots
    2                    Star Anise Seeds
    1 1/2  Gal           Water
    1      Pkg           Rice Noodles (Banh Pho)
    1      Tsp           Salt
                         Nuoc Mam (Fish Sauce)
                         Rock Sugar -- (see note 1)
                         Fresh Basil Leaves
                         Green Onions -- chopped
                         Fresh Cilantro -- chopped
                         Fresh Bean Sprouts -- (optional)
                         Fresh Lemon -- (optional)
                         Fresh Jalapeno -- (optional)
 
 For the Broth:
 Submerge the bones in hot tap water and bring to
 boil, then discard this first “broth” so that the “pho” final broth would
 be nice and “clear” and not muddy looking.  Now for the real broth, add
 1.5 gallons of water and 1 tsp. salt and bring to boil. While waiting for
 boiling point, add these:
 
 Lightly charbroil the ginger root and shallots over open flames on your
 stove.  For the ginger, roast until you can easily peel the skin, about 3
 min.  Peel off the out skin. Add to the broth.  For the onions, charbroil
 until the outer skin layer are burnt, but don't over do it, about 3 min.
 Lightly roast the auiseeds for about 1-2 min. in a pan.  Add all of these
 to the broth. Add the sugar (optional). When the water boils, lower the
 heat and simmer for about 6 hrs.
 
 When you are ready to eat:
 
 For the rice noodles preparation, boil some water in a pot.  Put the
 amount of rice noodles you want in a strainer (the kind with a handle, and
 small enough to fit in the pot you're using.) and submerge it in the
 boiling water for a few seconds and quickly take it out!!  The timing is
 important for a good rice noodle.  You don't want to overcook the rice
 noodle for too long ( even 15 sec. can be too long!!) and have soggy
 noodles!  Just dip the noodles in the boiling water and lift it out (about
 5 sec., or just done) quickly and put it in your bowl.
 
 If you have a lot of broth and only wants to make one or two servings,
 take out enough broth you want and bring it to a boil in another pot.  Dip
 in the amount of sliced beef you want, just enough to cook the meat,
 depends on how well done you want it.  Put the cooked meat into your bowl
 of rice noodle and add enough broth to submerge them.  Then add the green
 onions & cilantro to garnish.  Add fish sauce to taste, if needed.
 Usually the broth is good w/out any extra salt or fish sauce.  Then
 garnish with fresh basil leaves and/or bean sprouts (a handful)if you
 like.  I love to squeeze a slice of fresh lemon and a bit of red hot
 pepper (or jalapeno) to taste. This is optional. If you're using hot red
 pepper, becareful! It can too very hot, depending your your taste buds
 tolerance!!
 
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 NOTES : Note 1: One toe sized lump of rock sugar (available in Vietnamese
 market.  OR use 1 tsp. table sugar.  This is optional