Vietnamese

Name: Vietnamese
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 907 grams beef chuck, cut into 2 pieces; 151 grams beef sirloin, slightly frozen, then sliced paper-thin across the grain; 59 milliliters fish sauce; 3 inches ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred; 454 grams dried 1/16 inch wide rice sticks, soaked, cooked and drained; 1 Tbsp sea salt; 10 whole star anise, lightly toasted in a dry pan; 85 grams rock sugar, or 3 tablespoons sugar; 2 kilograms beef marrow or knuckle bones; 2 yellow onions, peeled and charred

The recipe Vietnamese could satisfy your Vietnamese craving in around 2 hours and 20 minutes. For $5.61 per serving, you get a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 992 calories, 62g of protein, and 29g of fat per serving. If you have beef chuck, beef sirloin, ginger, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

In a large stockpot, bring 6 quarts water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked (this cleans the bones and meat and reduces the impurities that can cloud the broth). When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat.

Ingredients you will need

Broth

Water

Beef

Meat

Equipment you will use

Tongs

Pot

Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes.

Ingredients you will need

Fish Sauce

Ginger

Onion

Sugar

Beef

Remove 1 piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out.

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Water

Meat

Drain, then cut into thin slices, and set aside.

Let the other piece of beef chuck continue to cook in the simmering broth.

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Broth

Beef

When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag or piece of cheesecloth and add to the broth.

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Star Anise

Clove

Broth

Wrap

Equipment you will use

Cheesecloth

Let infuse until the broth is fragrant about 30 minutes.

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Broth

Remove and discard both the spice bag and onions.

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Onion

Add the salt and continue to simmer, skimming as necessary, until ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.

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Pasta

Broth

Salt

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Bowl

Pot

To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them cooling down the soup.)

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Pasta

Water

Dip

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Microwave

Bowl

Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly.

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Pasta

Porterhouse Steak

Broth

Beef

Equipment you will use

Ladle

Bowl

Garnish with yellow onions, scallions, and cilantro.

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Yellow Onion

Green Onions

Cilantro

Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chiles, lime juice, and black pepper.

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Bean Sprouts

Black Pepper

Lime Juice

Chili Pepper

Herbs

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

907grams

beef chuck, cut into 2 pieces 151grams

beef sirloin, slightly frozen, then sliced paper-thin across the grain 59milliliters

fish sauce 3inches

ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred 454grams

dried 1/16 inch wide rice sticks, soaked, cooked and drained 1Tbsp

sea salt 10

whole star anise, lightly toasted in a dry pan 85grams

rock sugar, or 3 tablespoons sugar 2kilograms

beef marrow or knuckle bones 2

yellow onions, peeled and charred

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.