Ingredients
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1 whole fresh Ginger
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1 large Onion
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10 cups (2½ liters) Water
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2 lbs (1 kg) Beef Bones
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1 lb (500 g) Beef
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1 teaspoon Salt
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3 Star Anise
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1 Cinnamon
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1 tablespoon Fish Sauce
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1 teaspoon Sugar
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1 teaspoon Salt
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1 teaspoon ground White Pepper
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8 oz (250 g) dried Rice Vermicelli
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1 cup (50 g) Bean Sprouts
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1 medium Onion
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8 oz (250 g) Beef
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Ground White Pepper
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1 Green Onion
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½ cup (20 g) minced Asian Basil
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Bottled Chili Sauce
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Yellow Bean Sauce
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Accompaniments
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2 finger-length Red Chili Pepper
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2 Lime
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Sprigs of Mint
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Sprigs of Coriander
Directions
You’ll find this soup everywhere in Vietnam—from street stalls to fancy restaurants and it is now served in restaurants all over the world. It is practically Vietnam’s national dish.
Steps
|
1
Done
|
Grill the ginger and onion under the broiler, turning several times or in a skillet until slightly burnt on all sides, about 5 minutes. Remove and set aside. |
|
2
Done
|
In a pot, bring the water, beef bones and brisket to a boil, skimming off any foam that floats to the surface. Add the grilled ginger and onion, followed by the salt, star anise and cinnamon. Reduce heat to medium and simmer for about 1 hour until the beef is tender. Remove from the heat. |
|
3
Done
|
Remove the beef from the stock. Slice the beef into thin slices and set aside. Strain the stock and return the clear soup to the pot. Season with the fish sauce, sugar, salt and pepper, and keep the soup hot over very low heat. |
|
4
Done
|
Bring a separate pot of water to a boil. Add the rice noodles and boil until soft, 5 to 7 minutes or longer as needed. Remove and rinse with cold water, then drain. |
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5
Done
|
Place the rice noodles into individual serving bowls and top with the bean sprouts, onion, cooked and raw beef slices. Pour the hot soup into each bowl (the raw beef will partially cook in the boiling soup), sprinkle with pepper and garnish with green onion and saw-leaf herb leaves. |
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6
Done
|
Serve hot with the Accompaniments, and bowls of chili sauce and Yellow Bean Sauce on the side. |
