Ingredient And Preparation

4 lb Beef shin with bones or 2-medium oxtails, cut up.
1 md Onion, unpeeled
5 Slices fresh ginger
1 Piece star anise
1 t Salt
2 1/2 tb Chinese fish sauce
1 Bundle medium Chinese-vermicelli
Boiling water
1/2 lb Leftover cooked sirloin-(or beef tenderloin or-eye chuck), thinly sliced
3 Scallions, chopped
Fresh cilantro sprigs
Pepper
Fresh chiles, sliced

Direction

Boil beef (with bones) or oxtails in 3 qts cold water.
Skim off foam and fat. Cover and simmer for 4 hours.
Broil onion until flesh is soft, turning often. Peel.
Add onion, ginger, anise, salt, and fish sauce to beef
broth just before it has finished simmering.
Also just before beef broth finishes simmering, drop
vermicelli into a pot of boiling water. Cook 8
minutes, remove from water, rinse in cold water, and
drain. Divide vermicelli into three equal portions and
place in 3 individual serving bowls.
Divide beef into 3 equal portions and place on top of
vermicelli in the bowls. Garnish each bowl with
scallions and 2 or 3 fresh cilantro sprigs.
Strain broth, reserving beef and flavorings. Pour one
cup broth over contents of each bowl. Sprinkle with
pepper and chiles. Serve immediately. Reserved beef,
flavorings, and extra broth can be eaten separately.

Ingredients:

3/4 cup sugar
1 lg. head cabbage — shredded/not chopped
2 lg red onions — thinly sliced
Hot Dressing — see below

Direction:

Stir sugar into cabbage. Place half of the cabbage in a large bowl.

Cover with onion slices. Top with the remaining cabbage. Pour boiling hot dressing over slowly. Do not stir. Cover and refrigerate at once.

Chill 24 hours. Stir well before serving.

HOT DRESSING

1 teaspoon celery seeds 1 1/2 teaspoons salt

1 teaspoon sugar 1 cup cider vinegar

1 teaspoon dry mustard 1 cup oil

Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.  Bring to a rolling boil. Add oil, stirring, and return to rolling boil. Makes about two cups.