• 5 to 6 pounds of beef knuckles or leg bones
• 6 quarts cold water
• 2 medium onions, quartered
• 4-inch piece of fresh ginger, halved lengthwise
• 2 TB spoons soy sauce
• 1 TB spoon sugar
• 1 teaspoon Chinese Five Spices
• 1/2 lb dried rice noodles
• 1/2 pound raw sirloin steak, thinly sliced across the grain
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped cilantro leaves (optional)
For The Table:
• Sprigs of Asian/Thai basil
• Bean sprouts
• Thinly sliced red chilies
• Lime wedges
• Fish sauce
• Hoisin sauce
• Add beef bones to a large pot.
• Cover bones with cold water.
• Place pot onto high heat and bring to a boil.
• Lower to a gentle simmer.
• Meanwhile, move an oven rack to a high position then turn broiler to high.
• Line a baking sheet with aluminum foil.
• Place quartered onions and halved ginger onto baking sheet then broil for 10 to 15 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides.lower to a gentle simmer.
• Add charred onion and ginger as well as the bag or sachet of Chinese Five Stars.
• Add 2 tablespoons of soy sauce and 1 tablespoon of sugar.
• Continue to simmer broth, covered, for 1.5 hours. If at any time foam or scum rises to the surface, use a spoon to remove it.
• Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer.
• Add soy sauce if needed ( the broth should be on the verge of being over-salted but not over salted, the raw meet and the noodles will take the extra salt out of the broth).
• Bring the broth to a gentle simmer over medium heat.
• Place noodles into a bowl, cover with hot water and soak for 10 to 15 minutes until soft.
• Drain noodles then divide between bowls. (I like to fill each bowl by 1/4 with noodles).
• Arrange slices of raw meat into bowls, and then top with the hot broth.
• Finish broth with onion slices and cilantro (if using).
• Serve bowls with a plate of optional garnishes listed above.