Life in Wassenaar
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By: Muna Mahdzar Fadaaq

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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

Directions:
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.

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

Directions:
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.

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


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