BROTH
4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
Coriander
2 star anise pods
1 teaspoon whole black peppercorns
TOPPINGS
1 pound sirloin tip, cut into thin
slices (I precook mine for about 5 mins in boiling water)
1/2 pound bean sprouts
1 cup fresh basil leaves
1 cup sweet peas cut in half
1 cup fresh mint leaves
1 cup sliced green onion
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into
rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
1/2 tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce
Directions
In a large soup pot, combine broth,
onion, ginger, lemon grass, anise, coriander cinnamon, and peppercorns. Bring
to a boil, reduce heat, and cover. Simmer for 1 hour.
Cook the noodles using the directions
on the package.
Serve broth with all the toppings (topping
portions above are for about 6 servings).
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