Vietnamesebeefwraps Recipes

Steps:

• Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
• Set a rack in the upper third of the oven and preheat the broiler.
• Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
• Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
• Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
• Season the brisket liberally with salt and add it to the stockpot.
• Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
• Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
• Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
• Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
• Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
• Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
• Enjoy!

Steps:

• Heat the pork in a large nonstick skillet over high heat. Season with the salt and pepper. Cook until the meat is no longer pink, about 5 minutes, stirring frequently. Transfer pork to a paper towel-lined plate using a slotted spoon. Let cool. Mix the hoisin sauce and water chestnuts together in a small bowl. Add the pork and mix well. Refrigerate while preparing the rice papers. ASSEMBLY: Fill a pie plate or other wide, shallow container with lukewarm water(do not use cold water or hot water). Place 2 rice papers in the water. Let sit until somewhat soft, about 45 seconds. Remove 1 paper at a time and place on a paper towel. Cover with an additional paper towel. Repeat the process until there are 12 layers of rice paper. The rice paper will become pliable 1 to 2 minutes after being stacked. Invert the stack and use the rice papers in the order in which they were removed from the water. Place 3 rice papers at a time on a clean work surface. Sprinkle each rice paper with 1/8 teaspoon of the sesame seeds. Place 1 basil leaf on the bottom third of each rice paper. Top with 1 tablespoon of the pork mixture. Cover with one mint leaf. Fold the right and left edges toward the center of the filling, pressing firmly. Fold the bottom edge of the rice paper toward the center and gently but firmly roll until the top edge is reached and a rectangle 11/2 by 2 inches is formed. Repeat until the first 12 rice paper rolls are complete. Cover assembled wraps with a very damp towel and cover with plastic wrap. Soak remaining rice paper wraps and assemble until remaining ingredients have been used. Cover the wraps as directed. These rolls can be left at room temperature for up to 3 hours. Do not refrigerate or the rice paper will harden.