Banh Pho Bo Beef Noodle Soup

Ingredients

3 large onion 1 tbsp peanut oil 5 lb beef & chicken bones, meaty, combination 4 ginger slice, julienned 2 carrot, julienned 1 small cinnamon stick 1 star anise 2 cloves, whole 1 tsp peppercorn, black, whole 2 garlic clove, smashed 1/2 lb fresh bean sprouts 1/2 lb beef sirloin, sliced very thin across g 1 scallion, finely sliced 1/4 cup cilantro, chopped 4 chiles serranos, sliced (wimps only devein 2 lime, cut into wedges 8 oz rice sticks, soaked in hot 1 ; water for 30 minutes 1 ; drained 3 tbsp nuoc mam 1 fresh black pepper to taste

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Preparation
 
Slice 2 of the onions into 1/4 inch slices. Heat 1 Tbsp oil in a
frying pan. Add the sliced onion, and cook, stirring, until the
outside has browned. Remove and drain. Slice the remaining onion into
paper-thin slices and set aside.

Rinse the bones and place in a stockpot. Cover with cold water. Bring
slowly to a boil. Reduce heat and simmer, uncovered. For a clear
broth skim off foam. After 10 - 15 minutes, add browned onion and
ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and
peppercorns. Bring to a boil. Simmer the stock, partially covered for
6 to 12 hours, skimming regularly. If necessary add more water to
keep the bones covered. Strain the stock, skim off, and discard any
fat.

At serving time, arrange the sliced beef on a platter. Garnish with
reserved white and green onion. On another platter, arrange the bean
sprouts, coriander, chiles and limes. Meanwhile, plunge the rice
sticks in boiling water to heat. Drain. Place equal portions in each
soup bowl. Cover to keep warm. Heat beef stock to boiling. Season
with fish sauce and pepper. Pour into a soup tureen or chafing dish.
At the table, place the soup on a portable warmer to keep hot. Offer
each guest a bowl of warm rice noodles. Each diner adds some beef and
onion to a bowl. Ladle the hot stock over the meat, stirring to cook
the meat. Add the bean sprouts, coriander, chiles, and lime to taste.
Enjoy with chopsticks and a soup spoon.

Optional: pass fresh basil leaves, coriander, additional chilies, fish
sauce and ground peanuts at the table.

From: [email protected] (KPatrucco)

 

 
Servings: 6

 

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