Beef Noodle Soup

Recipe Ingredients

1		Onion - coarsely chopped (small)
1		Ginger root - (2" long) - peeled
2 lbs	908g / 32oz	Beef bones - rinsed
6		Star anise
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
1		Dry flat rice noodles (pho) - (16 oz)
1 lb	454g / 16oz	Boneless lean tender beef (preferably
		Sirloin or filet mignon) - sliced as thinly
		As possible
3		Scallions - thinly sliced
1		Onion - thinly sliced (large)
20 sections		Cilantro
1 cup	160g / 5.6oz	Bean sprouts
10 sections		Basil
		Fresh red or green chili pepper - thinly sliced
1		Lime or lemon - quartered
		Fish sauce - to taste
		Hoisin sauce
		Hot chili sauce

Recipe Instructions

Preheat the broiler.

Broil the onion and ginger, turning so all sides are charred. Remove from the heat. Using the back of a cleaver or the side of a chef's knife, smash the ginger; set aside.

Meanwhile, place the bones in a large stock pot and add enough water to cover. Bring the mixture to a boil; immediately pour off and discard the water. Add 12 cups fresh water and bring to a boil, skimming any foam that forms. Stir in the broiled onion and ginger along with the star anise, salt and sugar. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.

In a medium bowl, soak the noodles in cold water to cover; set aside for 10 minutes. Drain and set aside.

Meanwhile, in large stock pot bring 2 quarts water to a boil. Add the drained noodles and cook, stirring occasionally, until the noodles are tender, about 7 minutes. Drain the noodles and rinse under cold running water; set aside.

Strain the beef broth, discarding the bones, vegetables and seasonings. Return the broth to the pot and bring to a boil.

To serve, divide the noodles evenly among large individual serving bowls. Arrange the thinly sliced raw beef, scallions, onion and the minced leaves from 10 cilantro sprigs on top of the noodles. Pour enough boiling hot broth over the noodles to cover. Set aside for a few minutes until the broth has cooked the thinly sliced beef.

Sprinkle the soup with the bean sprouts, basil leaves, remaining cilantro sprigs and chili pepper. Serve immediately with lime and lemon quarters, fish sauce, hoisin sauce and hot chili sauce on the side.

This recipe yields 4 to 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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