Thai Beef Noodle Soup Gwaytio Nuea Nam Recipes

Steps:

• Wrap ginger, anise, shallots and cinnamon in two layers of cheesecloth; tie with heavy cotton string.
• In a 10 qt pan, combine beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Cover and bring to a boil over high heat. Uncover, reduce heat and simmer until beef is tender when pierced (1 1/2 to 1 3/4 hours).
• With a slotted spoon, transfer meat to a freezer container and freeze overnight. Cool soup and then refridgerate overnight.
• The next day, take frozen beef chuck and thinly slice across the grain into 2 to 3 inch slices.
• Skim and discard fat from broth. Add 1/8 tsp salt and 2 tbsp Nouc Mam sauce. Bring broth back to boil.
• Arrange bean sprouts, chiles, basil, cilantro, and limes on a platter.
• Once broth boils, reduce to simmer. Immerse sliced sirloin in simmering broth (use wire strainer or skimmer) and cook just until brown on the outside but still pink in the center (30 seconds to 1 min). Lift out and set aside.
• Mound hot cooked rice noodles equally in deep bowls (at least 3 cup capacity). Top equally with beef chuck, sirloin, yellow onion and green onions.
• Ladle broth over noodles to cover generously.
• Serve Pho Bo with platter of condiments, hoisin sauce and chili paste adding to taste.

Steps:

• Boil the beef in 3 cups of water with bouillon, garlic and onion. When the broth starts to boil, turn down to medium and cook for 20 minutes. After 20 minutes, turn down to low, and simmer for another 30 minutes. The longer you cook this soup, basically, the better, so if you have time, let it continue to simmer.
• Meanwhile, peel the daikon (a potato peeler works well) and chop off the ends. Chop the daikon into thin, narrow strips about as long as your finger. Soak the chopped daikon strips in water with 1 teaspoon of salt. Soak for a few minutes, swishing around with your hand. Rinse well, several times, to get rid of salt and bitterness. Set aside.
• To prepare the dough, slowly add water to the flour and stir to incorporate and form a ball. Knead the ball a few minutes. Rub the ball between your hands to make a thick tube. Divide it into four pieces. Starting with one piece, roll it between your hands to make a long thin rope of dough. Flour your work surface and place the rope on the flour to keep it from sticking. Repeat with the other three pieces of dough until you have four long ropes of dough.
• To make the bhaksa, pinch off a piece of the rope of dough the size of the tip of your finger. Rub the dough with one finger in the palm of your hand to cause the little piece of dough to curl up. These little scooped pieces of dough are your bhatsa. Place them back on the floured work surface, adding more flour if necessary to keep them from sticking. Repeat until all the dough ropes have been used to make the bhatsa.
• When the beef has simmered for a sufficient period of time, add another 3 cups of water to the beef and bring it to a boil. When boiling, add the daikon strips and boil 2 - 3 minutes. Add the bhatsa and boil for 5 minutes. When the bhatsa is ready, it will rise to the top.
• Just before serving, add chopped spinach, cilantro, green onion, and tomato. These final ingredients should be fresh and not cooked through when served.

Steps:

• Prepare noodles according to package directions. Some rice noodles you soak in cold water, others in hot water, others you boil briefly.
• Heat a wok or large saute pan on high with 2 tsp of canola oil. Saute ginger, onion, chiles, lemon grass and lime leaves until soft, about 3 minutes.
• Add carrots and cabbage and cook 2 more minutes. Add shiitakes and cook an additional minute.
• Add fish sauce and chicken broth. Simmer about 15 minutes, to let liquid reduce a bit.
• In the last 5 minutes of cook time, heat a small skillet on medium with 1 tsp of canola oil. Dry and season scallops with a light sprinkle of salt and chile powder. Pan sear approximately 3 minutes per side.
• Add lime juice and white pepper to broth and check for seasoning. Be careful not to add too much white pepper, as it is pretty potent. Add noodles and scallions to broth and heat.
• Serve noodles topped with scallops and basil.

Steps:

• In a 6 quart stockpot, combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns (tie the seasonings loosely in cheesecloth for easier removal). Bring to a boil, reduce heat, cover, and simmer for 1 hour.
• Meanwhile, prepare rice noodles and garnishes.
• Arrange bean sprouts, basil, cilantro, chilies, and limes on a large platter.
• To prepare rice noodles, bring 4-6 quarts of water to a boil. Add rice noodles and stir to separate. Cook until just barely tender, about 2-3 minutes. Drain well. If not quite ready to serve, rinse noodles and drain again.
• To serve, remove seasonings (except onions) from broth; keep broth hot.
• Place ½ cup rice noodles in each of 6 large, deep bowls.
• Arrange thinly sliced beef over noodles, fanning out to increase surface area. Ladle very hot broth over beef and stir to cook.
• Serve immediately. Pass garnish platter, hoisin sauce, fish sauce, and sambal oelek or sriracha sauce for people to add as desired.

Steps:

• Put beef in a pot, cover with cold water and bring to a boil. Drain beef and transfer to a clean pot with wine, peppercorns, garlic, tomatoes, star anise, onions, chiles, and ginger.
• Add water to cover ingredients by 1/2 inch. Bring to a boil. Reduce heat to medium and simmer for 1 hour. Remove from heat and let sit covered for 1 hour. Transfer beef to a cutting board. Skim fat, strain and reserve broth, Discard solids.
• Add vinegar and season with soy sauce, salt, and sugar. Pull beef from bones, cut into large chunks and add to broth.
• Bring a pot of salted water to a boil. Add bok choy and cook until just tender (2 minutes). Transfer bok choy to bowls. Boil noodles until softened then drain.
• Divide broth, beef and noodles among bowls. Garnish with greens.