Vietnamese Beef Soup

I'll do the Vietnamese noodle soup beef. But I do not know how. Someone can make a Vietnamese noodle soup beef? what are the ingredients I need, please give me the Vietnamese noodle soup beef recipes! thank you very much!

Ingredients
Beef rib bones 1.3 kg or 1-Shin
1 large onion, halved with skin
3 cloves garlic, unpeeled
50g fresh ginger, unpeeled and halved
1 cinnamon stick, halved
2 cloves
1 stalk lemongrass, bruised, or the grated rind of half lemon
4 c. tablespoons fish sauce, plus a serving
1 tbsp tsp salt
1 tbsp Tea
200g medium rice noodles
2 heads of Chinese-style greens, bok choy is ideal, coarsely chopped
2 thick-cut sirloin steaks, trimmed
Bunch of spring onions, cut into chunks
150g beansprouts
2-3 small red chillies, sliced
2 limes, halved
small bunch fresh Thai basil or tarragon
small bunch fresh Vietnamese coriander, coriander or regular


1. First, take stock. Preheat oven to 200 ° C/fan180 ° C / gas mark 6. Put the bones, onion, garlic and ginger in a roasting pan and bake for 1 hour.

2. Transfer to a large saucepan and add 2.5 liters of cold water. Add cinnamon, cloves and lemon zest or bring to a boil on the plate. strain Bake 2 hours, then in a bowl, removing solids - you should have about 1 liter. Season with fish sauce, salt and sugar. Ideally, cool overnight, then fly over the fat from the top.

3. To make the final dish, cook the noodles in plenty of boiling water for 2 minutes, until tender. Drain, cool under cold water and divide the noodles between bowls.

4. Put the broth in a large wok or saucepan and heat until boiling. Add the greens Chinese. Thinly slice the steaks, add to the pan and remove from heat - this means that the steak is cooked right and very tender.

5. Divide soup among bowls of noodles, top with onions. The bean sprouts, chilies, limes and herbs are served at table, with fish sauce extra. Each lunch fades herbs and bean sprouts in broth, then tempered with lime juice, chilies and fish sauce.

Beef Noodle Soup Vietnamese

Ingredients

* 4 ounces dried rice noodles
* 6 cups cold water
* 3 (10.5 oz) cans condensed beef broth
* 1 teaspoon fresh ginger root
* 1 / 2 c. teaspoon kosher salt
* 1 Thai Chili, chopped
* 1 / 2 pounds boneless round steak, sliced very thin
* 1 / 4 pound of fresh basil
* 4 tablespoons chopped cilantro
* 1 / 4 pound mung bean sprouts
* 4 green onions, chopped
* 4 wedges lime
* Hot pepper sauce (optional)
* Oyster Sauce (optional)

Instructions

1. Soak noodles in cold water for 30 minutes. Drain. Bring water to boil in large saucepan. Add the noodles and boil 3-5 minutes - do not overcook. Drain and rinse with cold water. Set aside.
2. Meanwhile, combine beef broth, ginger, salt and pepper in a saucepan Thai. Bring to a boil and simmer for 15 minutes.
3. Place equal portions of noodles into 4 large soup bowls and raw beef on the site. Pour the hot broth over noodles and beef. Garnish with lime wedges, basil leaves, coriander, mung bean, and green onions and serve with chilli sauce and oyster sauce.