Aromatic Beef Broth Noodles (Bun Pho)

The Noodle Shop Cookbook 150 Favorite Noodle Dishes from Seven Asian Cuisines, by Jacki Passmore

Cookbook 19, Recipe 2 (Total 41)

I wanted to use up the final batch of beef bones we purchased last fall. This cookbook has two beef stock recipes - one "aromatic" and one "good". I chose to add some elements from the aromatic to the good.

Did I like it? Yes - it was a very simple soup after eating too many scones today.

Recipe:
Stock:
Bring to a boil: 3 lbs beef bones, 6 green tops of scallions, 2 inches of peeled ginger, 1 tsp peppercorns, 1/2 orange peel, 2 star anise, 2 inch piece of cinnamon. Skim and reduce heat to a very low simmer for 3.5 hours - strain. Refrigerate. Discard fat.

Heat stock to a boil and add 3 T fish sauce (Nuoc Mam).

Boil Rice Vermicelli for 3 minutes - divide between two bowls.

Heat a wok on high heat with 1 T oil. Add very thinly sliced 6 oz sirloin and cook for about 1 minute. Remove to a bowl and cook 1 thinly sliced onion in wok.

Top noodles with beef and onion, add broth.

Serve with mint and sliced scallions.