Soup Cookbook

Directions

• Slice 2 of the onions into 1/4 inch slices.
• Heat 1 Tbsp oil in a frying pan.
• Add the sliced onion, and cook, stirring, until the outside has browned.
• Remove and drain.
• Slice the remaining onion into paper-thin slices and set aside.
• Rinse the bones and place in a stockpot.
• Cover with cold water.
• Bring slowly to a boil.
• Reduce heat and simmer, uncovered.
• For a clear broth skim off foam.
• After 10 – 15 minutes, add browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns.
• Bring to a boil.
• Simmer the stock, partially covered for 6 to 12 hours, skimming regularly.
• If necessary add more water to keep the bones covered.
• Strain the stock, skim off, and discard any fat.
• At serving time, arrange the sliced beef on a platter.
• Garnish with reserved white and green onion.
• On another platter, arrange the bean sprouts, coriander, chiles and limes.
• Meanwhile, plunge the rice sticks in boiling water to heat.
• Drain.
• Place equal portions in each soup bowl.
• Cover to keep warm.
• Heat beef stock to boiling.
• Season with fish sauce and pepper.
• Pour into a soup tureen or chafing dish.
• At the table, place the soup on a portable warmer to keep hot.
• Offer each guest a bowl of warm rice noodles.
• Each diner adds some beef and onion to a bowl.
• Ladle the hot stock over the meat, stirring to cook the meat.
• Add the bean sprouts, coriander, chiles, and lime to taste.
• Enjoy with chopsticks and a soup spoon.
• Optional: pass fresh basil leaves, coriander, additional chilies, fish sauce and ground peanuts at the table.
• From: kpatrucco@aol.com (KPatrucco) From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini