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You may perhaps feel that
this recipe along with a salad tend to be a strange combination when
served together, however do not miss out on this national dish by
becoming too mindful. Instead just like the moh hin gha of Burma, the
strong stock is actually mixed with various other ingredients to produce
a meal in a bowl. Serve it right while dining, retaining the stock hot
in an electric appliance and adding some other components to every bowl. Ingredients :
500 g Gravy beef
3
kg
Beef rib bones
500 g Rump steak
2 Onions, sliced
1 teaspoon Whole black peppercorns
500 g Fresh rice noodles
500 g Fresh bean sprouts
6 Scallions
4 Firm ripe tomatoes
2 White onions
3 cm piece of fresh ginger
Stick of cinnamon
Salt to taste
Fish sauce
Lemon wedges
Fresh red or green chilies, chopped
Chopped fresh coriander leaves
Method :
Make the stock by adding a large pan with
cold water to cover the bones, gravy beef, sliced onions, ginger,
cinnamon stick and whole peppercorns. Bring to the boil and turn down
the heat to very low. Cover and simmer for 6 hours. Add salt to taste Slice the
noodles into 1 cm strips and pour boiling water
over, then drain, or steam in a colander for 5 minutes. Prepare salad
ingredients. Scald bean
sprouts by pouring boiling water over them in a colander. Run cold
water over. If necessary,
pinch off any straggly brown tails. Slice scallions thinly. Cut tomatoes
in half lengthways, then slice each half. Peel and
slice onions thinly. Slice steak
paper thin in bite-size pieces. Arrange all
on a serving plate.
When serving, put a ladle of noodles and a ladle of bean sprouts in each large soup
bowl. Put a few slices of beef, tomato and onion in a large ladle,
immerse in the boiling stock until beef begins to lose its redness. Beef
should be pale pink. Pour contents of the ladle over the noodles and
bean sprouts. Guests add fish sauce, lemon juice, chilies and fresh
coriander to taste.
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