Yield: 6 servings
|3¼ pounds||Beef bones (shinbones & oxtails); with meat & marrow|
|4 \N||Shallots; thinly sliced|
|6 slices||Ginger; size of a quarter|
|4 \N||Star anise|
|2 \N||Cinnamon sticks|
|¼ cup||Fish sauce|
|¼ teaspoon||Freshly ground black pepper|
|6 ounces||Thin flat rice stick noodles; * see pre-cook info|
|1 \N||Lime; cut in 6 wedges|
|1 \N||Hot red chile pepper; thinly sliced/rings|
|½ pounds||Boneless beef sirloin; ** see note|
|2 cups||Bean sprouts; rinsed & drained|
|¼ cup||Scallion greens; minced|
|¼ cup||Cilantro; minced|
|1 cup||Thai basil or sweet basil leaves; shredded|
In a large pot, combine the beef stock ingredients and bring to a boil.
Turn down the heat to low and simmer, uncovered, for 1-½ hours, skimmiing any impurities and fat from the surface.
Strain the broth into another large pot. Remove any meat from the bones and cut into thin slices; discard bones and stock seasonings. Skim any fat from the surface of the stock. Add the fish sauce and black pepper and keep warm over low heat.
Divide the noodles among six soup bowls. Put the lime wedges on a small plate and put the chile pepper in a small bowl.
Add the cooked sliced beef, the sirloin, and bean sprouts to the hot soup, bring to a boil, and cook until the sirloin loses its pink color, 1-½ to 2 minutes. Skim the surface to remove any impurities.
Ladle the beef, bean sprouts, and broth over the noodles. Sprinkle the scallions, cilantro and basil on top. Serve with the lime slices and chile pepper for seasoning.
NOTES : * To pre-cook rice sticks, soften in hot water for 15 minutes, cook for 45 seconds in hot wok (or pan) and rinse under cold water, drain.
** Beef should be trimmed of fat and gristle and cut into paper-thin slices about 1-½ inches square.
My notes: FIRST, I MADE ⅓ OF THE RECIPE. I made enough for 2. Second, I didn't have any beef bones (and the bones usually make me kind of ill - - the old vegetarian in me) so I used enough Better Than Bouillon Beef Base for 4 cups of stock and used the other stock ingredients - star anise, cinnamon, shallots and ginger. I simmered it for 1-½ hours like the recipe said. Then I continued.
Recipe by: Adapted from Asian Noodles by Nina Simonds Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Mar 12, 1999, converted by MM_Buster v2.0l.