Recipe - Finishing Pho

1 pound Beef sirloin,; cut or sliced up
paperthin
3 Green onions, cut or sliced up ; thinly
on the bias
2 tablespoon Chiffonade of cilantro
2 Medium onions,; julienned
1 cup Fish sauce; (nuoc mam)
1 pound 1/4inch wide dried rice
noodles, soaked in warm
water for 30 minutes and;
drained
Fresh ground black pepper
2 cup Fresh bean sprouts
3 Fresh jalapeno pepper,;
julienned
2 Limes,; cut into wedges
1 Bun
Chinese basil,; chiffonade

In a small bowl, combine the green onions, cilantro and onions together.
Season the vegetables with salt and pepper. When the broth is ready, remove
and discard the oxtails and bones. Reserve the tripe, flank steak, and
brisket. Strain the broth into a clean pot through a strainer with a double
layer of dampened cheesecloth. Add the fish sauce to the broth. Bring to a
boil and reduce to a simmer. Slice the tripe, flank steak, and brisket,
into small pieces. In a pot of boiling water, drop in the drained noodles
and remove immediately and drain. Mound the noodles in the center of an
oversized bowl. Arrange the meats on top of the noodles. Bring the broth to
a rolling boil and ladle the broth over the meat. Garnish the soup with the
green onions/cilantro/onion mixture. Serve the remaining ingredients along
the side of the soup.
Recipe By :ESSENCE OF EMERIL SHOW #EE2447

Posted to MCRecipe Digest V1 #302

Date: Thu, 14 Nov 1996 22:27:19 0500

From: Meg Antczak meginny@frontiernet.net