4 pounds oxtails or beef bones
water, as needed
1 onion
1 3-inch piece fresh ginger
salt, to taste
3 fluid ounces fish sauce
SACHET:
8 star anise, whole
5 whole cloves
1 cinnamon stick
3 bay leaves
GARNISHES:
onions, sliced thin, as needed
fresh herbs: mint, cilantro, basil, as needed
lime wedges, as needed
fish sauce, as needed
fresh chiles, minced, as needed
chile sauce, as needed
1 pound cooked rice vermicelli
6 ounces beef tenderloin, raw, sliced thin
Servings: 4
1. Place the oxtails in a stockpot and add enough water to cover them by approximately 4 inches (10 centimeters). Bring it to a boil and then reduce to a simmer, skimming the surface as necessary.
2. Halve and char the onion for an onion brûlée. Split the ginger lengthwise and char its surface. Add the onion brûlée, charred ginger, salt, fish sauce and sachet to the stockpot.
3. Simmer the broth for 4 to 5 hours. Remove the sachet and strain the broth through a chinois. Adjust the seasonings and maintain the broth at a simmer.
4. Put the garnishes in bowls or trays and place them on each table.
5. Reheat the vermicelli by dropping them into boiling water for a few seconds. Divide the reheated vermicelli noodles into six warm bowls. Place several pieces of raw beef tenderloin on top of each portion of vermicelli. Pour very hot broth into each bowl.
6. Serve the hot broth to the diners, allowing them to garnish their portions with onions, mung beans, herbs, lime wedges, fish sauce, chiles and chile sauce as desired.
Yield: 1 quart
water, as needed
1 onion
1 3-inch piece fresh ginger
salt, to taste
3 fluid ounces fish sauce
SACHET:
8 star anise, whole
5 whole cloves
1 cinnamon stick
3 bay leaves
GARNISHES:
onions, sliced thin, as needed
fresh herbs: mint, cilantro, basil, as needed
lime wedges, as needed
fish sauce, as needed
fresh chiles, minced, as needed
chile sauce, as needed
1 pound cooked rice vermicelli
6 ounces beef tenderloin, raw, sliced thin
Servings: 4
1. Place the oxtails in a stockpot and add enough water to cover them by approximately 4 inches (10 centimeters). Bring it to a boil and then reduce to a simmer, skimming the surface as necessary.
2. Halve and char the onion for an onion brûlée. Split the ginger lengthwise and char its surface. Add the onion brûlée, charred ginger, salt, fish sauce and sachet to the stockpot.
3. Simmer the broth for 4 to 5 hours. Remove the sachet and strain the broth through a chinois. Adjust the seasonings and maintain the broth at a simmer.
4. Put the garnishes in bowls or trays and place them on each table.
5. Reheat the vermicelli by dropping them into boiling water for a few seconds. Divide the reheated vermicelli noodles into six warm bowls. Place several pieces of raw beef tenderloin on top of each portion of vermicelli. Pour very hot broth into each bowl.
6. Serve the hot broth to the diners, allowing them to garnish their portions with onions, mung beans, herbs, lime wedges, fish sauce, chiles and chile sauce as desired.
Yield: 1 quart
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