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Broth -
8 cup beef broth
4 slices of ginger, about 1 inch across
1 inner stalk of lemongrass
4 large shallots, thinly sliced
1/2 cinnamon stick
2 tbsp fish sauce
12 oz beef steak
1/2 lb rice sticks, soaked 20 minutes in
warm water and drained
1 tbsp peanut oil
Garnishes -
2 red chilies, seeded and sliced (use
rubber gloves)
1/4 lb bean sprouts, trimmed
1/2 cup mint leaves
1/2 cup cilantro leaves
1/2 cup young spinach leaves, cut in thin
strips
1 lime cut in quarters
3 tbsp chili paste with garlic
3 tsp hoisin sauce |
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Method :
Simmer beef broth, ginger, lemongrass, 3
shallots, and cinnamon stick for one hour. Strain and discard solids.
Mix in fish sauce and set aside.
Partially freeze steak, then slice paper
thin. Toss with remaining shallot and refrigerate until 30 minutes
before ready to use. Arrange sliced chilies, bean sprouts, mint,
cilantro, spinach, and lime quarters attractively on a platter. Put
chili paste and hoisin sauce into two tiny serving bowls. Heat to a
rolling boil about 3 quarts of water in a large saucepan, and add peanut
oil. Drop rice sticks into boiling water, and as soon as water returns
to the boil, drain, and place in a heated bowl. Separate them with a
fork. Heat broth to boiling. Divide beef and shallots among four deep,
warmed soup bowls. Pour on boiling stock (beef will be cooked in
seconds). Divide rice sticks among the four bowls and serve immediately.
Each person then mixes vegetable garnishes and sauces into their soup.
Serves 4
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