Vietnamese Soup In A Teapot Recipes

Steps:

• Prepare the rice noodles as the label directs.
• Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
• Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
• Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

Steps:

• Make the broth: Fill a large stockpot with water and bring to a boil over high heat. Add bones, oxtail, and brisket to boiling water and cook for 5 minutes. Drain and return to stockpot.
• Meanwhile, place cloves, star anise, cinnamon, cardamom, peppercorns, coriander seeds, and fennel seeds in a medium skillet and toast over medium high heat until fragrant, 2 to 3 minutes. Transfer spices to a plate to cool; set aside.
• Preheat broiler. Place onions, shallots, and ginger on a baking sheet and place under broiler until blistered and charred. Alternatively, using tongs, hold onions, shallots, and ginger individually over an open flame; transfer onions, shallots, ginger, and spices to stockpot with bones and meat.
• Add enough water to stockpot to cover bones, meat, onions, shallots, and ginger (32 to 40 cups). Place stockpot over medium-high heat and bring to a simmer. Let simmer 6 to 8 hours, skimming impurities from the top as necessary.
• Remove brisket from stockpot and transfer to refrigerator; chill until firm before thinly slicing. Remove bones, oxtail, and large pieces of onions and ginger from stockpot and discard. Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Stir in fish sauce and yellow rock sugar. Skim any remaining fat from surface (refrigerating broth overnight will make this easier) and discard.
• To serve: Place noodles in a large bowl and add enough water to cover; let soak 30 minutes and drain.
• Bring broth to a simmer over medium-high heat. Bring a large pot of water to a boil over high heat; add soaked noodles and cook, swishing noodles to release starch and prevent clumping. Immediately divide noodles evenly between 8 to 10 serving bowls. Top with sliced onions, scallions, and eye of the round and brisket sliced. Ladle over hot broth and serve immediately with cilantro, Thai basil, lime wedges, bean sprouts, chile, chile sauce, and hoisin sauce.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
• Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
• Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
• Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Steps:

• Soak rice noodles in hot water to cover.
• Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
• Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
• Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
• Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.