Friday, May 25, 2012

Vietnam - Beef Noodle Soup (Banh Pho Bo)


Beef Noodle Soup 
(Banh Pho Bo)



Ingredients

-       3 large onions
-       1 tbs peanut oil
-       5 lb beef & chicken bones (choose ones with meat as well)
-       4 ginger slices - julienned
-       2 carrots -julienned
-       1 small cinnamon stick
-       1 star anise
-       1 tbs whole black peppercorn
-       2 garlic clove - crushed
-       1/2 lb bean sprouts
-       1/2 lb beef sirloin - finely sliced
-       1 scallion - finely sliced
-       1/4 cup chopped cilantro
-       4 chillies - sliced
-       2 limes (cut into wedges)
-       8 oz rice sticks - soaked in hot and drained
-       3 tbs Nuoc mam (Vietnamese fish sauce)
-       Black pepper to taste

Directions

-       Slice 2 of the onions into 1/4 inch slices. Heat 1 tbs oil in a frying pan and add the sliced onions
-       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 and 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.
-       To serve: 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 and drain.
-       Place equal portions in each soup bowl and cover to keep warm .
-       Heat beef stock to boiling and 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 and 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

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