Beef and Rice Noodle Soup 1 Large Onion, Unpeeled
3 1/2 lb Beef Shank Bone, Cut into several Large Pieces
Water to Cover Beef
11 c Water
1 Gingerroot Piece (1 in.), sliced
1 Cinnamon Stick (1 in.)
1 tb Salt
1/4 ts Black Peppercorns
1/4 lb Rice Stick Noodles
3/4 lb Beef Eye of Round, Partially Frozen
1 Jalapeno Chili, Sliced Crosswise
1/2 lb Bean Sprouts
1 Lemon, Cut into 4 Wedges
4 tb Hoisin Sauce
Fish Sauce, if Desired
1 Small Onion, Quartered, Thinly Sliced
1/4 c Chopped Green Onions, Including Some of the Tops
Preheat oven to 350 degrees F (175C). Place unpeeled onion in a pie pan. Bake 45 min. Place beef bones in a 6-quart Dutch oven. Cover with water; bring to a full boil. Pour off water. Rinse pan and bones. Return bones to pan. Add the 11 cups water, the roasted onion, gingerroot, cinnamon stick, salt and pepper- corns. Bring to a boil. Reduce heat and simmer, uncovered 3 hours. Remove bones. Strain broth. There should be about 6 cups; if not, add water to make 6 cups. Place in a large jar or bowl, cover and refrigerate overnight. The next day, remove solid layer of fat at the top. About 1 hour before serving, saok rice sticks in cold water to cover about 30 minutes or until soft. Cut beef across the grain into paper-thin slices; set aside. Arrange bean sprouts, chilies and lemon wedges on a serving plate. Pour hoisin sauce into a small bowl. Just before serving, bring 2 quarts water to a boil in a large saucepan. Add rice sticks, boil 2 minutes and drain. Divide among 4 heated large soup bowls; bowls should hold at least 3 cups. Meanwhile, bring chilled broth to a boil in a large saucepan. Add beef and sliced onion; boil until beef is no longer pink, 1-1/2 to 2 minutes. Divide broth, beef and onion among soup bowls. Sprinkle 1 tablespoon chopped green onion over each serving. At the table, add bean sprouts and chili slices as desired. Squeeze in lemon juice; add 1 tablespoon hoisin sauce. Serve with soup spoons for the broth and chopsticks to pick out the meat, vegetables and noodles. Beef and Rice Noodle Soup printer friendly version located here. (Just the recipe. Nothing else.)
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