-
1
Bring 9 cups of water to a boil.
-
2
Add oxtail and chuck.
-
3
Return to boil for 10 minutes, removing scum.
-
4
Impale the ginger on a fork and hold it over a flame until it is blackened.
-
5
Do the same with shallots.
-
6
Add both to broth, together with star anise and cinnamon.
-
7
Cover and simmer gently for 3 hours.
-
8
While soup is simmering, chop coriander and scallions and combine.
-
9
Set aside.
-
10
Slice onion paper thin and set aside.
-
11
Blanch bean sprouts in boiling water for 30 seconds.
-
12
Remove and drain.
-
13
Slice round or shoulder roast into paper-thin slices.
-
14
This will be easier to do if the meat has first been slightly frozen.
-
15
About 20 minutes before serving, bring 3 quarts of water to a boil and add rice noodles.
-
16
Boil 5 minutes, then drain, run cold water over them and set aside.
-
17
When broth is done and chuck and oxtail are tender, remove meats from broth.
-
18
Slice chuck and remove meat from oxtail bones.
-
19
Remove ginger, shallots, anise and cinnamon from the broth.
-
20
Add nuoc mam to broth.
-
21
To assemble and serve the soup, set out a bowl for each guest.
-
22
Distribute noodles, cooked meat, and raw meat slices among the bowls.
-
23
Add a few sliced onions, a few bean sprouts, and sprinkle with the combined scallion and coriander.
-
24
Immediately before serving, pour boiling beef broth over the contents of each bowl.
-
25
This will slightly cook the raw beef.
-
26
Serve accompanied by a platter with the remaining bean sprouts and onion rings, the lemon wedges and the hot pepper slices.
-
27
Serve additional nuoc mam for those who prefer a saltier taste.
