Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

[Recommend this Fotopage] | [Share this Fotopage]
View complete fotopage

Friday, 20-Apr-2007 12:00 Email | Share | Bookmark
Vietnamese Beef Noodle Soup

Vietnamese Beef Noodle Soup

Beef Broth:
1 kg beef bones (ask your butcher to cut them into managable pieces)
500g beef brisket
16 c water (4 quarts)
1 large onion, peeled and quartered
2 large pieces ginger, split horizontally
8 whole star anise
6-8 whole cloves
1 cinnamon stick
2 tbs salt
1/4 c fish sauce
2 tbs sugar
Thinly sliced raw sirloin beef, if desired

Bring water to a simmer, add bones and beef, simmer with onion, ginger, fish sauce and sugar for 1.5 to 2 hours. Strain foam and fat frequently, but be careful to not stir too much as you don't want to cloud the broth.

Remove brisket/short ribs, shred meat and set aside for service. Add anise, cloves and cinnamon stick in a cheesecloth or spice bag.

Simmer broth with spices for another 30-45 minutes. Remove spice bag, onion and ginger. Strain broth well, keep boiling hot.

1 lb rice noodles (I'm using beehon)
Ample boiling water

Cook noodles in boiling water just until soft (about 45-60 seconds). Remove from water, place in bowl. Top with cooked beef, thin slices of rare beef, cilantro and green onions if desired.

Bean sprouts
Choppped green onion
Fresh cilantro leaves
Slices of green chillies (to taste)
Thai basil leaves
Lime wedges

View complete fotopage

© Pidgin Technologies Ltd. 2016