Asian Spicy Recipes - Pho Tai (Pho Noodle Soup with Beef)

If you are looking forward to spice up your life........then you have come to the right place!

RECIPES OF VIETNAM
Pho Tai (Pho Noodle Soup with Beef) Ingredients :
5 lb 2 lb 2 pieces 3 1/4 cup 3 oz 10 whole 6 1 tbsp 24 cups 1 lb 1/3 lb	Beef marrow bones (or similar) Beef flank (or chuck cut into pieces) Ginger “3 inch” (cut in half lengthwise, bruised) Yellow onions (peeled and charred lightly over a flame) Fish sauce Rock sugar (or 3 tbsp brown sugar) Star anise (lightly dry roasted in a skillet) Cloves (lightly dry roasted in a skillet) Salt Water (for stock) Dried rice stick noodles (smaller size) Beef sirloin
Garnishes :
1/2 3 1/3 cup 1 lb 10 sprigs 6 1	Yellow onion (sliced paper thin) Green onions (cut into thin rings) Cilantro (chopped) Bean sprouts Thai Basil Thai Bird’s eye red chillies (or 1 Serrano) (cut into rings) Lime (cut into 6 wedges) Freshly ground black pepper Hoisin sauce and Chilli sauce for dipping meat into
Method : Smashed ginger with a pestle (or flat of a knife) and lightly char over a flame Soaked noodles in cold water for 30 minutes and drain Slightly freeze beef sirloin, then slice paper thin across the grain Add beef bones and beef flank to a stockpot and cover with water and bring to a boil for 5 minutes Meanwhile in a separate large stockpot, bring to a boil 24 cups of water Transfer the bones to this second stockpot after completion of boiling and discard the water from the first pot (This process cleans the bones and reduces excess solids that will cloud the broth) When the water in the second stockpot with the bones comes to a boil, reduce to a simmer Skim off any excess solids or fat Meanwhile, peel and discard the charred outer skins of the ginger and onions and then rinse them off Add charred ginger, charred onions, fish sauce and sugar Continue to simmer for approximately 1 1/2 hours Add star anise and cloves wrapped in a piece of cheese cloth to infuse the broth for about 40 minutes Remove and discard the star anise, cloves charred onions, charred ginger and bones Add salt and continue to simmer and bring to a boil just before serving Prepare separate pot with boiling water to cook noodles Immerse individual servings of noodles one at a time in a sieve into the boiling water for about 15 - 20 seconds (They should be soft but still chewy) Transfer to individual bowls Place a few slices of raw beef on top of the noodles and pour over boiling soup stock, about 2 -3 cups per portion (The broth will cook the raw beef instantly) Add garnish of yellow onion, green onion and cilantro Serve immediately allowing individuals to add their own bean sprouts, thai basil, chillies, lime and black pepper. In side dipping dishes, individuals can mix Hoisin sauce and chilli sauce to their own liking to dip their beef pieces in