Recipe: Minh's Pho (Vietnamese soup)

Minh's Pho (Vietnamese soup)
alt.food.asian/John Droge

I learned this from a lady named Minh who taught adult cooking classes here in Colorado. In each class I took someone would always ask her about origins and she would always say "It's too complicated". I love Pho and have had it in many Vietnamese restaurants and her's is as good as the best and better than most. Some minor variations of my own added

Broth
10 lb beef bones (1/2 neck and 1/2 marrow)
2 lb beef brisket
4 oz chunk of ginger (don't bother to peel)
2 LARGE yellow onions
briefly broil or charcoal grill (best) onions and ginger to brown and soften
1/4 oz five star (anise)
3 oz rock sugar
1 cup fish sauce
1 tsp cloves

cover bones and brisket in water in a large pot
bring to a boil
boil for 10 min
rinse and drain

boil 2 1/2 gal water in a large pot add bones, brisket and other broth items after bringing back to boil reduce heat to medium.

After about 1 1/2 hours remove brisket, rinse in cold water, drain and save.

Cook bones and other broth items about 6 hours skimming often and adding water so that you maintain original 2 1/2 gallons (if the flavor is not strong enough at the end for you--you can always cook it down).

Strain the broth through multiple layers of cloth to clear (the meat off the neck bones-needs salt-- and the marrow are considered cooks treat in our house).

The rest now assumes you have a lot of people to feed (10 or more), otherwise freeze most of your broth and brisket for later meals.

2 lb eye of round beef*
3 lb fresh rice noodles
2 bundles green onions
2 yellow onions
1 bundle of cilantro (or more)
1 lb mung bean sprouts
4 jalapenos (we use more)
4 Asian limes cut in wedges (big light green--almost a small orange)
Bunch fresh basil
Hoisin
fish sauce
Chili/garlic sauce

Slice the brisket (from above) thin (cross grain).

*Either have you butcher slice the eye of round into thin-- 1/16-inch slices or partially freeze it and cut it yourself (Korean butchers usually have it already cut and packaged this way).

Chop jalapenos, green and yellow onions and place in bowls.

Rinse and put sprouts, cilantro, basil and lime wedges in bowls.

Cook the rice noodles about 10 min in boiling water and drain.

In serving bowls place some brisket, noodles and eye of round (yes uncooked-- the broth will cook it).

Add BOILING broth to cover.

The diners can then add veggies, sauces and squeeze the lime on top as they like (the lime REALLY makes it).