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Ingredients
- 4 pounds of beef shin with bones or 2 - medium oxtails, cut up.
- 1 medium onion, unpeeled
- 5 slices fresh ginger
- 1 piece star anise
- 1 teaspoon Salt
- 2 1/2 tablespoons of Chinese fish sauce
- 1 bundle medium Chinese Vermicelli
- Boiling water
- 1/2 pound leftover cooked sirloin (or beef tenderloin or eye chuck), thinly sliced
- 3 scallions, chopped
- Fresh cilantro sprigs
- Pepper
- Fresh chiles, sliced
Directions
- Boil beef (with bones) or oxtails in 3 quarts cold water. Skim off foam and fat. Cover and simmer for 4 hours.
- Broil onion until flesh is soft, turning often. Peel. Add onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering.
- Also just before beef broth finishes simmering, drop vermicelli into a pot of boiling water. Cook 8 minutes, remove from water, rinse in cold water, and drain. Divide vermicelli into three equal portions and place in 3 individual serving bowls.
- Divide beef into 3 equal portions and place on top of vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3 fresh cilantro sprigs.
- Strain broth, reserving beef and flavorings. Pour one cup broth over contents of each bowl. Sprinkle with pepper and chiles. Serve immediately.
- Reserved beef, flavourings, and extra broth can be eaten separately.
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