Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 large onion

  3. 1 tablespoon peanut oil

  4. 5 pounds beef & chicken bones -- meaty; combination

  5. 4 ginger slice -- julienned

  6. 2 carrot -- julienned

  7. 1 small cinnamon stick

  8. 1 star anise

  9. 2 cloves -- whole

  10. 1 teaspoon peppercorn -- black; whole

  11. 2 garlic clove -- smashed

  12. 1/2 pound fresh bean sprouts

  13. 1/2 pound beef sirloin -- sliced very thin

  14. across grain -- bitesize

  15. 1 scallion -- finely sliced

  16. 1/4 cup cilantro -- chopped

  17. 4 chiles serranos -- sliced

  18. 2 lime -- cut into wedges

  19. 8 ounces rice sticks -- soaked in hot water

  20. for 30 minutes -- drained

  21. 3 tablespoons nuoc mam

  22. fresh black pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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