[CH] Dinner Last Night
RST G (synapse7@home.com)
Fri, 12 Mar 1999 11:51:37 -0500
Now, of course, you could up the quantity of chiles that you sprinkle on
top of this, I used a mystery pepper I picked up at the oriental market
the other day. It is a very pale green-ish yellow and has a nice bite.
Not jalapeno. Hmmm...don't know what it is and there was no sign. It was
in with a pile of other peppers - all recognizable - habaneros (3
colors), thai bird peppers, cayennes, but this one, who knows? It is
tasty though and added nice heat to this:
* Exported from MasterCook *
Hanoi Beef Noodles
Recipe By : Adapted from Asian Noodles by Nina Simonds
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BEEF STOCK
3 1/4 lb beef bones (shinbones & oxtails) -- with meat &
marrow
16 cups water
4 shallots -- thinly sliced
6 slices ginger -- size of a quarter
4 star anise
2 cinnamon sticks
SOUP INGREDIENTS
1/4 cup fish sauce
1/4 tsp freshly ground black pepper
6 oz thin flat rice stick noodles -- * see pre-cook
info
1 lime -- cut in 6 wedges
1 hot red chile pepper -- thinly sliced/rings
1/2 lb boneless beef sirloin -- ** see note
2 cups bean sprouts -- rinsed & drained
GARNISHES
1/4 cup scallion greens -- minced
1/4 cup cilantro -- minced
1 cup thai basil or sweet basil leaves -- shredded
In a large pot, combine the beef stock ingredients and bring to a boil.
Turn down the heat to low and simmer, uncovered, for 1-1/2 hours,
skimmiing any impurities and fat from the surface.
Strain the broth into another large pot. Remove any meat from the bones
and cut into thin slices; discard bones and stock seasonings. Skim any
fat from the surface of the stock. Add the fish sauce and black pepper
and keep warm over low heat.
Divide the noodles among six soup bowls. Put the lime wedges on a small
plate and put the chile pepper in a small bowl.
Add the cooked sliced beef, the sirloin, and bean sprouts to the hot
soup, bring to a boil, and cook until the sirloin loses its pink color,
1-1/2 to 2 minutes. Skim the surface to remove any impurities.
Ladle the beef, bean sprouts, and broth over the noodles. Sprinkle the
scallions, cilantro and basil on top. Serve with the lime slices and
chile pepper for seasoning.
- - - - - - - - - - - - - - - - - -
NOTES : * To pre-cook rice sticks, soften in hot water for 15 minutes,
cook for 45 seconds in hot wok (or pan) and rinse under cold water,
drain.
** Beef should be trimmed of fat and gristle and cut into paper-thin
slices about 1-1/2 inches square.
My notes: FIRST, I MADE 1/3 OF THE RECIPE. I made enough for 2. Second,
I didn't have any beef bones (and the bones usually make me kind of ill
- the old vegetarian in me) so I used enough Better Than Bouillon Beef
Base for 4 cups of stock and used the other stock ingredients - star
anise, cinnamon, shallots and ginger. I simmered it for 1-1/2 hours like
the recipe said. Then I continued.
BOY WAS THIS GOOD.
RisaG