Ingredients :
1 kg (2 lb) Beef shin bones
350g Gravy beef
6 cm Thinly sliced fresh ginger
1 teaspoon Salt or to taste
2.5 liters Water
2 tablespoons Fish sauce
400g Thick fresh rice noodles
150g Rump steak, thinly sliced
3 Spring onions, finely chopped
1 medium Onion, very thinly sliced
Herbs & Spices
6 Peppercorns
1 Cinnamon stick
4 Cloves
6 Coriander seeds
Toppings
Chopped red chilli, bean sprouts, fresh purple basil leaves, chopped spring onion, thin lime wedges, fresh coriander leaves.
Method :
Place the bones, gravy beef, ginger, salt and water in a large pan.
*Bring to the boil, reduce the heat to low and simmer very gently, uncovered, for 3 1/2 hours.
*Skim off any scum that forms on the surface.
*Add in the herbs & spices like peppercorns, cinnamon, cloves, coriander seeds and fish sauce. Then cook for another 40 minutes.
*Remove the gravy beef and set it aside to cool.
*Drain the stock, reserving all the liquid and discarding the bones and spices; return the liquid to the pan.
*When the gravy beef is cool enough to handle, cut it against the grain into very fine slices. Set aside.
*Close to serving time, plunge the noodles into a pan of boiling water and cook them for about 10 seconds only, otherwise they will soften and fall apart.
*Drain the noodles well and divide them among large individual soup bowl.
*Arrange the toppings on a platter in the center of the table.
*Bring the beef stock to a rapid boil. Place some slices of the cooked meat as well as a few slices of the raw steak into each bowl of noodles.
*Ladle the boiling stock over the top, sprinkle over the spring onion, and onion slices and serve.
*Each diner chooses their own toppings and can also add sauces such as sweet chili sauce and hoisin sauce to their dish.
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