Ingredients:
• 3 – large Onions
• 1 tbsp – Peanut oil
• 5 lb – Beef and Chicken bones (choose ones with Meat as well)
• 4 – Ginger slices (julienned)
• 2 – Carrots (julienned)
• 1 – small Cinnamon stick
• 1 – Star anise
• 1 tbsp – whole Black Peppercorn
• 2 – Garlic Cloves (crushed)
• 1/2 lb – Bean sprouts
• 1/2 lb – Beef sirloin (finely sliced)
• 1 – scallion (finely sliced)
• 1/4 cup – chopped Coriander leaves
• 4 – chillies (sliced)
• 2 – limes (cut into wedges)
• 8 oz – Rice sticks (soaked and drained)
• 3 tbsp – nuoc mam (Vietnamese fish sauce)
• black pepper to taste
• 2 – Cardamom
Method:
- Cut 2 onions into slices of 1/4 inch.
- Heat 1 tablespoon of oil in a frying pan and add the onions.
- Cook, stirring until the onions turn brown on the outside.
- 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 and bring to boil slowly.
- Reduce the heat and simmer uncovered (for a clear broth, skim off the foam).
- After 10-15 minutes, add the fried onion, ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to boil.
- Simmer the stock, partially covered, for 6 to 12 hours, skimming regularly. If necessary, add water to keep the bones covered.
- Strain the stock, skim off and discard any fat. To serve: Arrange the sliced beef on a platter.
- Garnish with reserved white and green onion.
- On another platter, arrange the bean sprouts, coriander, chillies and limes.
- Meanwhile, plunge the rice sticks in boiling water to heat and drain.
- Place equal portions in each soup bowl and cover to keep warm.
- Heat the beef stock to boiling point and 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 and ladles the hot stock over the meat, stirring to cook the meat.
- Add the bean sprouts, coriander, chillies and lime to taste.
Recipe courtesy of Sify Bawarchi