Serves 8
Prep time:active, about an hour...simmering and over night...allow
2 days
1 3-inch piece ginger, unpeeled
1 medium onion, unpeeled
4-5 pounds beef bones
2 pounds shank bones with meat
2 pounds chuck roast
5 star anise
2 cinnamon sticks
Over an open flame, place the ginger and onion on a gas burner. Turn occasionally
until blackened on all sides. In a large stock pot, place the ginger and
onion, beef bones and shank bones. Cover with cold water. Bring to a boil.
Skim off the foam that forms on top. Lower the heat and simmer for 4-5
hours. Strain into a large container and cool to room temperature. Cover
and refrigerate over night. The fat will congeal on top and can be removed.
The next day pour the rich stock back into the clean stockpot. Add the
chuck roast, star anise and cinnamon sticks. Simmer for 2 hours, or until
tender. Remove the meat and slice thinly. Keep the broth on a low simmer
until serving.
In the mean time prepare the rest of the ingredients.
Assembly
1 pound rice noodles, softened in boiling water
3 scallions, thinly sliced on the diagonal
2 carrots, shredded
2 cups bean sprouts, rinsed, crisped with ice water, drained, and dried
on a towel
1 small head Napa cabbage, sliced
1 large bunch basil
1 large bunch mint
1 large bunch cilantro
2 jalapenos, thinly sliced
2 cucumbers, sliced
Condiments:
Fish sauce
Soy sauce
Hot sauce
Hoisin sauce
When read to serve, dish up a portion of rice noodles, top with some
beef and ladle on the hot broth. Garnish with sliced scallions. Serve
at the table with a big platter of vegetables, herbs and condiments for
each guest to add to their own bowl.
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