Ingredients:
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4-5 lbs beef knuckle/soup bones
1 onion, peeled and cut in half
1 white daikon radish, sliced
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2-1/2 table spoons fish sauce
4 quarts of water
8 oz – dried flat rice noodles
1-1/2 pounds beef tip sirloin—sliced paper thin
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Toppings:
½ cup cilantro
1 tablespoon chopped green onion
1-1/2 cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce (optional)
¼ cup chile-garlic sauce (like Siracha)(optional)
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Prep and Cook Time:
Broth from scratch: 8hrs
Just meal: 1hr 15min
How to Make it: *If using a pre-made stock, skip steps 1-4.
Step1: Preheat oven to 425 degrees F
Step 2: Place soup bones on baking sheet into preheated oven and bake about an hour
Step 3: Put onions on baking sheet and roast in preheated oven for about 45 minutes until soft and blackened
Step 4: Fill large stock pot with 4 quarts of water, add roasted bones, onion, ginger, salt, star anise, radish, and fish sauce. Cover, bring to a boil, reduce heat to low and simmer 8 hours. Strain broth and set aside.
Step 5: Place noodles into a large bowl, fill with room temperature water and soak for an hour. Fill a large pot of water to a boil and then place the soaked noodles into the boiling water for 1-minute.
Step 6: Bring stock to a simmer
Step 7: Divide noodles into 4 serving bowls, top with the thinly sliced sirloin, cilantro and green onion. Pour hot stock over the top. Stir and let it until the beef is no longer pink – about 2 minutes.
Step 8: Serve with bean sprouts, basil, lime, hoisin sauce, chili-garlic sauce, green onion, on side.
