| 1 | Recipe by: cshenton@wasabi.nsi.nasa.gov |
| 2 | Now for the real broth, add 1.5 gallons of water and 1 tsp. salt and bring to boil. |
| 3 | While waiting for boiling point, add these: lightly charbroil the ginger root and shallots over open flames on your stove. |
| 4 | For the ginger, roast until you can easily peel the skin, about 3 min. peel off the out skin. |
| 5 | Add to the broth. |
| 6 | For the onions, charbroil until the outer skin layer are burnt, but don"t over do it, about 3 min. lightly roast the auiseeds for about 1-2 min. in a pan. |
| 7 | Add all of these to the broth. |
| 8 | Add the sugar (optional). |
| 9 | When the water boils, lower the heat and simmer for about 6 hrs. |
| 10 | When you are ready to eat: for the rice noodles preparation, boil some water in a pot. |
| 11 | Put the amount of rice noodles you want in a strainer (the kind with a handle, and small enough to fit in the pot you"re using). |
| 12 | And submerge it in the boiling water for a few seconds and quickly take it out!! the timing is important for a good rice noodle. |
| 13 | You don"t want to overcook the rice noodle for too long ( even 15 sec. |
| 14 | Can be too long!!) and have soggy noodles! just dip the noodles in the boiling water and lift it out (about 5 sec., or just done) quickly and put it in your bowl. |
| 15 | If you have a lot of broth and only wants to make one or two servings, take out enough broth you want and bring it to a boil in another pot. |
| 16 | Dip in the amount of sliced beef you want, just enough to cook the meat, depends on how well done you want it. |
| 17 | Put the cooked meat into your bowl of rice noodle and add enough broth to submerge them. |
| 18 | Then add the green onions & cilantro to garnish. |
| 19 | Add fish sauce to taste, if needed. |
| 20 | Usually the broth is good w/out any extra salt or fish sauce. |
| 21 | Then garnish with fresh basil leaves and/or bean sprouts (a handful)if you like. |
| 22 | I love to squeeze a slice of fresh lemon and a bit of red hot pepper (or jalapeno) to taste. |
| 23 | This is optional. |
| 24 | If you"re using hot red pepper, becareful! it can too very hot, depending your your taste buds tolerance! |
