Serves: 6
Stock
1 TBS oil
2-3 lb. meaty beef bones
1/2 lb. boneless beef shank, well trimmed
3 slices ginger root
1 large onion, sliced, 2 carrots, peeled and sliced
2 tsp. soy sauce
3 star anise
4 quarts water
Combine all the ingredients in a large soup kettle and
bring to a boil. Skim off the froth. Simmer uncovered for at least 3 hours. Add
more water if much of it boils away. Strain and measure
stock. Adjust yield to 6 cups. Refrigerate overnight. When chilled,
discard layer of fat that congeals on the surface. Remove the cooked meat from
the bones and discard all fat. Cut into bite-sized pieces and refrigerate.
1/2 lb. rice sticks
3 cups bean sprouts, trimmed
6 scallions, chopped
1 onion, quartered and thinly sliced
1/2 lb. lean beef, sliced thin against the grain.
Chopped scallions and fresh cilantro
2 lemons or limes, quartered
Fresh chili peppers, seeded, chopped, and cut into very
thin slices, or hot red pepper or cayenne pepper, to taste Bring skimmed stock
to a boil. Add cut cooked beef reserved from night before. Soak rice sticks in
hot water for 10-15 minutes to soften. Drain, rinse with cold water, and set
aside. Arrange bean sprouts, scallions, onion, and beef slices in separate
mounds.
To Serve: You will need 1 or 2 wire strainers with
handles, and large soup bowls.
Place soaked noodles in wire strainer and submerge in boiling broth or 1 to 2
minutes, or until hot and tender. Divide among bowls. Put vegetables in wire
strainer and submerge in broth for a few seconds. Place some on top of noodles
in soup bowls. Place slices of raw meat in strainer. Submerge and cook until
meat changes color. Add a few pieces to each bowl. Now ladle some simmering
broth and reserved cooked meat in each bowl. Garnish with chopped scallions and
cilantro leaves. Serve with ground black pepper, chilies, onion slices and
lemon wedges for each person to add according to taste.