Banh Pho Bo(Beef Noodle Soup)
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Description: Combines peanut oil, ginger, herbs, chiles, lime, and vegetables. Six servings.
RecipeSource: Banh Pho Bo (Beef Noodle Soup) RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * BANH PHO BO (BEEF NOODLE SOUP) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 t 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 pe
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