Ingredients
Yield: 6 servings
Stock
·
2 pounds oxtail, cut into 2- to
3-inch pieces (ask your butcher to do this)
·
2 pounds beef shank bones, cut into
2- to 3-inch pieces (ask your butcher to do this)
·
2 pounds pork neck bones
·
2 pounds beef marrowbones, cut into
2- to 3-inch pieces (ask your butcher to do this)
·
1 pound beef brisket
·
8 lemon grass stalks
Soup
· 1 1/2 teaspoons red pepper flakes
· 1 1/2 teaspoons red pepper flakes
·
1 teaspoon annatto seeds, ground
·
1/4 cup plus 2 tablespoons canola
oil
·
1 cup sliced shallots (2 extra-large
shallots)
·
1 teaspoon minced garlic
·
1/4 cup finely chopped lemon grass
·
2 teaspoons shrimp paste
·
2 teaspoons kosher salt
·
2 teaspoons sugar
·
1 (14-ounce) package dried round
rice noodles, cooked according to package directions, or 3 pounds fresh rice noodles
Garnishes
·
Thai basil sprigs
·
Perilla leaves
·
Thinly sliced green or red cabbage
·
Lemon wedges
·
Lime wedges
·
Thinly sliced yellow onion
Preparation
1. Make the stock: to ensure the pot
is large enough to blanch the bones without boiling over, put the bones in the
pot and add water to cover by 1 inch. Then remove the bones and set aside.
2. Bring the water to a boil. When
it is at a rolling boil, add the oxtails, beef shank, and pork bones. Return
the water to a boil and boil for 3 minutes. Drain the bones into a colander and
rinse under cold running water. Rinse the pot and return the rinsed oxtails,
neck bones, and shanks to the pot. Add the marrowbones and brisket.
3. Cut off the pale, fleshy part
(the bottom 4 inches) of each lemon grass stalk and discard the leafy tops.
Crush the lemon grass with the side of a cleaver or the bottom of a heavy pan and add it to the pot. Add 8 quarts fresh water and bring to a boil over high
heat. Lower the heat so the liquid is at a simmer and skim off any scum that
rises to the surface.
4. After 45 minutes, ready an
ice-water bath, then check the brisket for doneness by using the chopstick
test: transfer the brisket to a plate and poke it with a chopstick; the juices
should run clear. If they do not, return the brisket to the pot and continue
cooking, checking again in 10 minutes. When the brisket is done, remove it from
the pot (reserving the cooking liquid) and immediately submerge it in the
ice-water bath, which will stop the cooking and give the meat a firmer texture.
When the brisket is completely cool, remove from the water, pat dry, and
refrigerate.
5. Continue to simmer the stock for
another 2 hours, skimming as needed to remove any scum that forms on the
surface. Remove from the heat and remove and discard the large solids. Strain
through a fine-mesh sieve into a large saucepan. Skim most of the fat from the
surface of the stock (leave some, as it gives the stock a better flavour and mouth
feel). Return the stock to a simmer over medium heat.
6. In a spice grinder or mortar and
pestle, grind the red pepper flakes and annatto seeds into a coarse powder. In
a frying pan, heat the oil over medium heat. Add the ground red pepper flakes
and annatto seeds and cook, stirring, for 10 seconds. Add the shallots, garlic,
lemon grass, and shrimp paste and cook, stirring, for 2 minutes more, until the
mixture is aromatic and the shallots are just beginning to soften.
7. Add the contents of the frying
pan to the simmering stock along with the salt and sugar and simmer for 20
minutes. Taste and adjust the seasoning with salt and sugar.
8. To ready the garnishes, arrange the basil, perilla,
cabbage, lemon and lime wedges, and onion slices on a platter and place on the
table. Thinly slice the brisket against the grain. Divide the cooked noodles
among warmed soup bowls, and then divide the brisket slices evenly among the
bowls, placing them on top of the noodles. Ladle the hot stock over the noodles
and beef and serve immediately, accompanied with the platter of garnishes.
Epicurious. Conde, Sept. 2012. Web. 30 Dec. 2013.
http://www.epicurious.com/recipes/food/views/Bun-Bo-Hue-51115000
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