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Categories:
beef bones onion cinnamon sticks star anise cloves ginger black peppercorns noodles peanut oil tenderloin bean sprouts fish sauce lime juice plus lime wedges thai basil cilantro Red Chili Peppers
Viewed: 81 - Published at: 6 years agoIngredients
- 4 1/2 pounds beef bones
- 1 onion halved
- 2 cinnamon sticks
- 4 whole star anise
- 6 whole cloves
- 1 1/2 inches ginger peeled and sliced
- 15 whole black peppercorns
- 12 ounces thin rice stick noodles
- 1 tablespoon peanut oil
- 1 pound beef tenderloin thinly sliced
- 1 1/2 cups bean sprouts
- 1/4 cup fish sauce plus additional, to serve, optional
- 1/4 cup lime juice plus lime wedges, to serve
- 1 cup thai basil leaves fresh
- 1 cup cilantro leaves fresh
- 3 red chili peppers long, sliced diagonally
Method
- For the beef stock, place all ingredients into a large stock pot and add 3 quarts cold water. Bring to a boil on high heat. Reduce heat to low and simmer for 1 1/2 hours, occasionally skimming scum from surface. Cool stock in pot and strain into a large bowl. Cover and refrigerate overnight.
- Scrape fat from surface of stock and discard. Place stock in a large saucepan. Bring to a boil on high heat. Reduce heat to low to keep warm.
- Place noodles in a large heatproof bowl. Add boiling water to cover and let stand for 5 mins, until softened. Drain and cut into 5-inch lengths.
- Heat oil in a wok or large skillet on high heat. Stir-fry beef for 1-2 mins, until seared.
- Divide noodles, beef and bean sprouts among serving bowls. Stir fish sauce and lime juice into stock. Ladle stock into bowls. Top with basil, cilantro and chili pepper. Serve with lime wedges and additional fish sauce, if desired.
