2 pounds beef bones
1 small onion, grilled
2" ginger, grilled
12 cups water
6 whole star anise
1 tablespoon salt
1 tablespoon sugar
1 package beef balls or thinly sliced tender beef

Boil the soup bone for an hour removing the scum that rises to the top. If you are fat conscious like me, use beef shanks (less fat) or you can use beef bones but make the broth one day ahead. After boiling, keep overnight in the refrigerator to solidify the fat. Scoop the fat out the next day when you are ready to make your soup. 

Reheat soup until boiling hot. Add the beef balls and cook for 5 minutes more. If your using the sliced beef, Just put on top of the very hot broth with the noodles.

1 package dried Shahe flat rice noodles ( 7 ounces), makes 4 servings

Cook the four 1/4 part of the dried noodle in boiling pot of water for five minutes. Lower the heat to medium. Scoop some noodles with a big spoon strainer and put into individual serving bowls. 

1/2 small onion, thinly sliced
2 stalks green onions, sliced 1/4"
1 packaged bean sprouts 
2 limes or lemons, cut into 6ths

How to Serve
Pour the beef stock over the noodles with the beef balls or the sliced beef.
Garnish with green onions, cilantro, basil, bean sprouts, and limes and lemons

Add some Hoisin sauce, chili sauce, and fish sauce according to your taste.

*Serve Immediately.

Makes 4 servings
Kitchen Tested October 16, 2007


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