Ingredients for 4 servings
Broth
- 1 medium onion
- 1 kg (2 1/4 lb.) beef bones
- 400 g (14 oz.) stewing beef, in large pieces
- 3 liters (12 cups) water
- 2.5 cm (1") piece of ginger, cut into 4 slices
- 2.5 cm (1") piece cinnamon stick
- 2 star anise
- 3 cloves
- 6 black peppercorns
- 1 tsp. salt
- 2 tbsp. nuoc mam (fish sauce)
Soup ingredients
- 125 g (4 oz.) Beef tenderloin or sirloin steak, very thinly sliced
- 175 g (6 oz.) dry rice noodles (banh pho)
- Raw onion, thinly sliced
- 3-4 scallions, thinly sliced
- 60 ml (1/4 cup) fresh cilantro leaves
Garnishes
- Sprigs of fresh mint, Thai basil and cilantro
- 125 g (4 oz.) bean sprouts
- Red chilies, thinly sliced
- Lime wedges
Directions
Broth
To make the broth, place the quartered onion (unpeeled), stewing beef
and beef bones into an oiled roasting pan.
Roast in a 230° C (450° F) oven for about 30 minutes, stirring occasionally,
until well browned.
Transfer the onion, stewing beef and bones to a large pot.
Pour some of the water into the roasting pan, scraping the pan well to dissolve
all the browned juices and add to the pot with the remaining water, the ginger,
cinnamon, star anise, cloves, peppercorns, salt and fish sauce.
Bring to a boil, reduce the heat and simmer, skimming the surface as necessary.
After an hour, remove the stewing beef and set aside.
Continue simmering the broth for 1-2 hours longer, adding more water if required.
Strain, correct the seasoning and keep hot.
Serving
About 15 minutes before serving, soak the rice noodles in hot water for about
15 minutes until tender but not mushy. Place some of the noodles into
each serving bowl. Top with some of the sliced cooked stewing beef,
some thin slices of raw steak, a little sliced raw onion, scallion and cilantro.
Return the beef broth to a boil. Ladle the boiling broth over the ingredients
in each bowl. Serve immediately, passing a platter with the fresh herbs,
bean sprouts, chilies and lime, so that guests can garnish their bowls as desired.
To make the broth, place the quartered onion (unpeeled), stewing beef
and beef bones into an oiled roasting pan.
Roast in a 230° C (450° F) oven for about 30 minutes, stirring occasionally,
until well browned.
Transfer the onion, stewing beef and bones to a large pot.
Pour some of the water into the roasting pan, scraping the pan well to dissolve
all the browned juices and add to the pot with the remaining water, the ginger,
cinnamon, star anise, cloves, peppercorns, salt and fish sauce.
Bring to a boil, reduce the heat and simmer, skimming the surface as necessary.
After an hour, remove the stewing beef and set aside.
Continue simmering the broth for 1-2 hours longer, adding more water if required.
Strain, correct the seasoning and keep hot.
Serving
About 15 minutes before serving, soak the rice noodles in hot water for about
15 minutes until tender but not mushy. Place some of the noodles into
each serving bowl. Top with some of the sliced cooked stewing beef,
some thin slices of raw steak, a little sliced raw onion, scallion and cilantro.
Return the beef broth to a boil. Ladle the boiling broth over the ingredients
in each bowl. Serve immediately, passing a platter with the fresh herbs,
bean sprouts, chilies and lime, so that guests can garnish their bowls as desired.
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