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Asian - Hanoi Beef Noodles Post by :multiin4 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2802

Click below to download : Asian - Hanoi Beef Noodles (Format : PDF)

Asian - Hanoi Beef Noodles

3 1/4 lb beef bones (shinbones & oxtails) -- with meat & marrow
16 cups water
4 shallots -- thinly sliced
6 slices ginger -- size of a quarter
4 star anise
2 cinnamon sticks

1/4 cup fish sauce
1/4 tsp freshly ground black pepper
6 oz thin flat rice stick noodles -- * see pre-cook info
1 lime -- cut in 6 wedges
1 hot red chile pepper -- thinly sliced/rings
1/2 lb boneless beef sirloin -- ** see note
2 cups bean sprouts -- rinsed & drained

1/4 cup scallion greens -- minced
1/4 cup cilantro -- minced
1 cup thai basil or sweet basil leaves -- shredded

In a large pot, combine the beef stock ingredients and bring to a boil.

Turn down the heat to low and simmer, uncovered, for 1-1/2 hours, skimmiing any impurities and fat from the surface.

Strain the broth into another large pot. Remove any meat from the bones and cut into thin slices; discard bones and stock seasonings.

Skim any fat from the surface of the stock.

Add the fish sauce and black pepper and keep warm over low heat.

Divide the noodles among six soup bowls.

Put the lime wedges on a small plate and put the chile pepper in a small bowl.

Add the cooked sliced beef, the sirloin, and bean sprouts to the hot soup, bring to a boil, and cook until the sirloin loses its pink color, 1-1/2 to 2 minutes. Skim the surface to remove any impurities.

Ladle the beef, bean sprouts, and broth over the noodles. Sprinkle the scallions, cilantro and basil on top.

Serve with the lime slices and chile pepper for seasoning.

NOTES : * To pre-cook rice sticks, soften in hot water for 15 minutes, cook for 45 seconds in hot wok (or pan) and rinse under cold water, drain.

** Beef should be trimmed of fat and gristle and cut into paper-thin slices about 1-1/2 inches square.
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