Rice Noodles and Beef Soup
Print This Recipe
INGREDIENTS 10 cups water
2 pounds beef spareribs or 3 pounds oxtail
1 pound tender beef, thinly sliced to have 1 cup beef pieces
1/2 pound onion
1/2 pound carrot
1 citronella, fresh or dried or 1 drop citronella essence*
1 star anise or 1/2 teaspoon anise powder
2 whole cloves
1 piece fresh gingerroot
2 tablespoons salt and 1 tablespoon fish sauce
1/2 teaspoon white or black pepper
2 cups Bibb lettuce or romaine, broken into pieces
1 tablespoon chopped green onion
1/2 cup onion rings, finely sliced
2 cups dried rice noodlesBring to a boil 10 cups of water. Burn the whole fresh onions over high heat until golden brown. Add beef spareribs or oxtail to the boiling water. Skim while cooking to make a clear broth.
Add browned onions and carrot after 1 hour of boiling. Cook another 1 hour. Remove meat and vegetables. Strain the bouillon, season it with spices, salt, fish sauce as indicated and keep boiling to serve a very hot soup. Add boiling water, if necessary, to have 6 to 8 cups of bouillon. (This broth is very spicy and a little salty).
Slice tender beef finely and cooked beef coarsely. Soak dry rice noodles in hot water for 10 minutes before cooking. Cook rice noodles separately until done, about 10 to 15 minutes. Drain in hot water to remove starch. Serve at once in soup bowls.
BEEF SOUP, RARE - 1/3 bowl cooked rice noodles, raw beef minced on top, pour over all ingredients 1 cup boiling bouillon. Add Bibb lettuce, green onion, and onion rings.
BEEF SOUP, DONE - Cooked rice noodles, cooked beef, Bibb lettuce, onion rings, green onion on top; pour over all ingredients 1 cup boiling bouillon.