The Very Best of Emeril

layer of dampened cheesecloth. Add the fish sauce to the broth. Bring to a

boil and reduce to a simmer. Slice the tripe, flank steak, and brisket, into

small pieces. In a pot of boiling water, drop in the drained 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.

Asian Fondue

The Very Best Of Emeril