Beef Noodle Soup

Most chicken noodle soup shops changed their businesses to beef noodle soup due to the bird flu problem, though in the last week chicken has re-appeared at some places. Making a bowl of noodle soup doesn't seem difficult when you look at the shopkeepers doing it, but the process before it is served is long. The most difficult part of this dish is making the stock. The right ingredients must be chosen and cooked for a long time and then you can enjoy a superb bowl of soup which will make you smile.

I am going to give you the recipe for beef noodle soup from Wild Rice, my workplace.

Ingredients: Beef Sirloin: 30g
Fresh Rice Noddle: 100g Soup.
Seasoning: to your taste.
Chicken powder.
Beef Broth.
Spring onion.
Coriander.
Almond.
Cinnamon.
Anise.
Fresh ginger.

How to make: To make the broth with the special taste of Hanoi “Pho”, firstly you have to grill almonds, cinnamon, anise and fresh ginger for about 2 minutes then add it to beef broth (water and beef or pork bones) and bring it to the boil, then simmer for a few hours. The beef sirloin is boiled in the stock, too, until it is done.

Before putting fresh rice noodles into a bowl, you have to dunk them in fresh boiling water slightly stir them up for a few seconds to separate them, then strain.

To serve: Put prepared fresh rice noodle in to a large bowl, put thinly sliced beef on top, followed by some spring onions & herbs, pour over the hot beef broth.

For Vietnamese tastes, we normally add some vinegar, lime and chili sauce when having “Pho Bo”.

A different dish, a different taste and if you want to experience this dish at Wild Rice, please order it in advance. Otherwise, it can be had at hundreds of stalls all over the city.