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Ingredientes
- 4 lb Beef shin with bones or possibly 2 medium oxtails, cut up.
- 1 med Onion, unpeeled
- 5 slc fresh ginger
- 1 piece star anise
- 1 tsp Salt
- 2Â 1/2 Tbsp. Chinese fish sauce
- 1 bn medium Chinese vermicelli
- Â Â Boiling water
- 1/2 lb Leftover cooked sirloin (or possibly beef tenderloin or possibly eye chuck), thinly sliced
- 3 x Scallions, minced
- Â Â Fresh cilantro sprigs
- Â Â Pepper
- Â Â Fresh chiles, sliced
Direcciones
- Boil beef (with bones) or possibly oxtails in 3 quarts cool water. Skim off foam and fat. Cover and simmer for 4 hrs. Broil onion till flesh is soft, turning often. Peel. Add in onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering. Also just before beef broth finishes simmering, drop vermicelli into a pot of boiling water. Cook 8 min, remove from water, rinse in cool water, and drain. Divide vermicelli into three equal portions and place in 3 individual serving bowls. Divide beef into 3 equal portions and place on top of vermicelli in the bowls. Garnish each bowl with scallions and 2 or possibly 3 fresh cilantro sprigs. Strain broth, reserving beef and flavorings. Pour one c. broth over contents of each bowl. Sprinkle with pepper and chiles. Serve immediately. Reserved beef, flavorings, and extra broth can be eaten separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 3 servings | |
| Calories 376 | |
| Calories from Fat 23 | 6% |
| Total Fat 2.63g | 3% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 1984mg | 83% |
| Potassium 506mg | 14% |
| Total Carbs 64.2g | 17% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.45g | 3% |
| Protein 22.28g | 36% |
