Asian Fondue Recipe
Servings: 8
Ingredients
- 5 lb Beef bones with marrow cleaned, and soaked overnight
- 5 lb Oxtails cut small pcs Water to cover
- 2 x Onions unpeeled, halved, studded with cloves
- 3 x Shallots unpeeled
- 4 ounce Fresh ginger piece whole, unpeeled
- 8 x Star anise
- 5 x Garlic cloves
- 1 x Cinnamon stick
- 5 med Parsnips cut 2" chunks Salt to taste Freshly-grnd black pepper to taste
- 1 lb Tripe and tendons
- 1/2 lb Flank steak
- 1/2 lb Beef brisket
- 3 x Green onions sliced thinly on the bias
- 2 Tbsp. Cilantro chiffonade
- 2 med Onions julienned Salt to taste Freshly-grnd black pepper to taste
- 1 c. Fish sauce (nuoc mam)
- 1 lb Dry rice noodles, 1/4 " wide soaked in hot water 30 min, liquid removed
- 1 lb Beef sirloin sliced paper-thin Freshly-grnd black pepper
- 2 c. Fresh bean sprouts
- 3 x Fresh jalapeno peppers julienned
- 2 x Limes cut into wedges
- 1 bn Chinese basil cut chiffonade
- 8 x Pairs of chopsticks
Directions
- Place the beef bones and oxtails in a large stockpot, cover with water. Bring the liquid up to a boil and cook for 10 min. Remove from the heat and drain. Rinse the pot and bones. Return the bones to the pot and cover with 6 qts of water. Bring the liquid up to a boil and skim often to remove the foam. When the foam stops rising to the surface, add in 3 qts of water and return to a boil. Char the onions, shallots, and ginger, directly over a gas burner or possibly under the broiler, about 5 to 6 min. Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a dampened cheesecloth. Add in the spice bag and parsnips to the simmering broth. Season the broth with salt and pepper. Simmer the liquid for 1 hour. Add in the tripe and tendons to the broth and simmer uncovered for 5 hrs. Two hrs after adding the tripe, add in the flank steak and brisket.
- For the garnishes: In a small bowl, combine the green onions, cilantro and onions together. Season the vegetables with salt and pepper.
- When the broth is ready, remove and throw away the oxtails and bones. Reserve the tripe, flank steak, and brisket. Strain the broth into a clean pot through a strainer with a double layer of dampened cheesecloth. Add in the fish sauce to the broth. Bring to a boil and reduce to a simmer. Slice the tripe, flank steak, and brisket, into small pcs.
- In a pot of boiling water, drop in the liquid removed noodles and remove immediately and drain. Mound the noodles in the center of an oversized bowl. Bring the broth to a rolling boil and ladle the broth over the noodles. Arrange the remaining ingredients on small plates around the bowl of broth.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 8 servings | |
| Calories 500 | |
| Calories from Fat 118 | 24% |
| Total Fat 13.17g | 16% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.09g | |
| Cholesterol 117mg | 39% |
| Sodium 3004mg | 125% |
| Potassium 702mg | 20% |
| Total Carbs 59.72g | 16% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.25g | 4% |
| Protein 33.85g | 54% |
