Banh pho bo (beef noodle soup)
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Banh pho bo (beef noodle soup)
  Beef    Soups    Noodles  
Last updated 6/12/2012 1:06:55 AM. Recipe ID 32640. Report a problem with this recipe.
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      Title: Banh pho bo (beef noodle soup)
 Categories: Soups, Meats
      Yield: 6 Servings
 
      3 lg Onion
      1 tb Peanut oil
      5 lb Beef & chicken bones, meaty;
           -combination
      4    Ginger slice; julienned
      2    Carrot; julienned
      1 sm Cinnamon stick
      1    Star anise
      2    Cloves, whole
      1 ts Peppercorn, black; whole
      2    Garlic clove; smashed
    1/2 lb Fresh bean sprouts
    1/2 lb Beef sirloin; sliced very
           -thin across grain, bitesize
      1    Scallion; finely sliced
    1/4 c  Cilantro; chopped
      4    Chiles serranos; sliced
           -(wimps only devein them)
      2    Lime; cut into wedges
      8 oz Rice sticks, soaked in hot
           ;water for 30 minutes
           ;drained
      3 tb Nuoc mam
           Fresh black pepper to taste
 
  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: kpatrucco@aol.com (KPatrucco)
  




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Recipe ID 32640 (Apr 03, 2005)

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