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Ingredientes
- 1 lb Beef sirloin,, sliced paper-thin
- 3 x Green onions, sliced, thinly on the bias
- 2 Tbsp. Chiffonade of cilantro
- 2 med onions,, julienned
- 1 c. Fish sauce, (nuoc mam)
- 1 lb 1/4-inch wide dry rice noodles, soaked in hot water for 30 min and liquid removed Fresh grnd black pepper
- 2 c. Fresh bean sprouts
- 3 x Fresh jalapeno pepper,, julienned
- 2 x Limes,, cut into wedges
- 1 x Bun Chinese basil,, chiffonade
Direcciones
- In a small bowl, combine the green onions, cilantro and onions together.
- Season the vegetables with salt and pepper. When the broth is ready, remove and throw away the oxtails and bones. Reserve the tripe, flank steak, and brisket. Strain the broth into a clean pot through a strainer with a double layer of dampened cheesecloth. Add in the fish sauce to the broth. Bring to a boil and reduce to a simmer. Slice the tripe, flank steak, and brisket, into small pcs. In a pot of boiling water, drop in the liquid removed noodles and remove immediately and drain. Mound the noodles in the center of an oversized bowl. Arrange the meats on top of the noodles. Bring the broth to a rolling boil and ladle the broth over the meat. Garnish the soup with the green onions/cilantro/onion mix. Serve the remaining ingredients along the side of the soup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1349g | |
| Calories 1271 | |
| Calories from Fat 527 | 41% |
| Total Fat 58.52g | 73% |
| Saturated Fat 23.04g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 22573mg | 941% |
| Potassium 3163mg | 90% |
| Total Carbs 76.08g | 20% |
| Dietary Fiber 13.2g | 44% |
| Sugars 34.02g | 23% |
| Protein 115.69g | 185% |
