red chillies, in slices; soybean sprouts; fresh purple basil leaves; spring onions, chopped; small wedges of lime, for garrison
150 g of beef hip, cut into thin strips
3 spring onions, fine lyanes
1 medium onion, cut into very thin slices
1/4 Cup (7 g) fresh coriander leaves, Optional
chili sauce and hoísín sauce, Optional
Cook the bones with the flesh, the ginger, salt and water in a large pot with plenty of water. When break to a boil, reduce heat to a minimum and let it cook for 3 1/2 hours. Remove any foam that has formed on the surface; add the peppercorns, cinnamon, those nails, coriander and fish sauce; let it cook for others 40 minutes Remove the meat and let it cool. Strain the broth, set ablocks and spices; put the broth back in the pot. When the meat is cold enough not to burn, cut it off on very thin slices. Book it.
Shortly before serving, pour the noodles in a casserole with boiling water; leave them only a few 10 seconds, otherwise they will soften up and undo. Drain them well and fix them in four large hot bowls.
Put the garrison in a fountain in the center of the table. Bring the broth to boil over a heavy heat. Put some slices of cooked meat over the noodles in each bowl and then others of raw hip meat. Pour the boiling broth over and put a few pieces of spring onions, and a few slices of onion and coriander if you wish, and serve it immediately. Let diners serve the garnish to their liking. It may also offer some sauce (hoisim sauce and/or chilli sauce, for example) to add to the bowl.
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