3 large onion
1 tbsp peanut oil
5 lb beef & chicken bones, meaty, combination
4 ginger slice, julienned
2 carrot, julienned
1 small cinnamon stick
1 star anise
2 cloves, whole
1 tsp peppercorn, black, whole
2 garlic clove, smashed
1/2 lb fresh bean sprouts
1/2 lb beef sirloin, sliced very thin across g
1 scallion, finely sliced
1/4 cup cilantro, chopped
4 chiles serranos, sliced (wimps only devein
2 lime, cut into wedges
8 oz rice sticks, soaked in hot
1 ; water for 30 minutes
1 ; drained
3 tbsp nuoc mam
1 fresh black pepper to taste
Directions
Slice 2 of the onions into 1/4 inch slices. Heat 1 Tbsp oil in a
frying pan. Add the sliced onion, and 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. 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.
At serving time, 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. Drain. Place equal portions in each
soup bowl. Cover to keep warm. Heat beef stock to boiling. 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. 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.
Optional: pass fresh basil leaves, coriander, additional chilies, fish
sauce and ground peanuts at the table.
From: kpatrucco@aol.com (KPatrucco)
Servings: 6 servings
Banh Pho Bo (Beef Noodle Soup) Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Soup
The History of Recipes
We are able to trace the history of meal recipes way back into distant history, in truth as far into history as the early Egyptians, and possibly even further. Interesting though that is, sadly, these ancient records were just very basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a series of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move on, there were two interesting recipe books from the 1300s - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the spicy food that is served today, but rather descriptions of the types of meals prepared for the nobility of the time. During the next few centuries, the upper-class families of Wesstern Europe tried to serve up the best banquets, and because of this cooks and their recipes were much in demand. However, it was during the 1800s the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing popular recipes of the day. The revolution that is television brings us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Banh Pho Bo (Beef Noodle Soup) recipe.
