Herb Beef And Noodle Soup Food

BRAISED BEEF NOODLE SOUP (红烧牛肉面)

Steps:

• First place the aromatics in a piece of cheesecloth tied tightly with kitchen string or disposable/fillable tea filter bags. That's the cinnamon, black cardamom, fennel seeds, star anise, cloves, tangerine peel, bay leaves, white peppercorns, licorice slices, sand ginger, and amomum white cardamon. Phew. It'll be worth it. Trust me.
• Next, rinse off the beef under cold running water. In a soup pot, add 16 cups of water, the ginger, and beef. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. Skim the foam off. You don't want these impurities from the beef making your soup cloudy. Turn off the heat, fish out the pieces of beef, and strain the resulting broth through a fine-meshed strainer, into a heatproof bowl or other pot. Set aside, along with the ginger pieces.
• In another large, thick-bottomed soup pot, heat the oil over medium heat. Add the rock sugar, the white parts of the scallion, and the garlic. Cook for a few minutes until the scallions are lightly seared. Add the beef, turn up the heat, and mix everything well.
• Cook for about 5 minutes, and stir once or twice in between. Now add the Shaoxing wine, dark soy sauce, and light soy sauce, and stir everything together well so that the beef is coated in the soy sauce.
• Now add the aromatics, plus the daikon, and the broth and ginger pieces that you boiled the beef in. Bring everything to a boil and immediately turn the heat down to medium. Simmer for 90 minutes. The broth should be steadily simmering where you can see water moving in the pot, but not at a rolling boil.
• After 90 minutes, turn off the heat and let it stand (with the lid on) for another hour. Now your soup base is ready. Reheat, remove the aromatics, and add salt to taste before serving. Just remember, adding salt too early will dry out the beef.
• Cook the noodles according to the package instructions, strain, and transfer to a large serving bowl. Blanch a handful of your leafy greens of choice in the noodle water, and add it to the noodles. Then, ladle in the beef and the soup. Top with the chopped green parts of the scallions you set aside earlier and some chopped cilantro (optional). And if you really can't resist a bit of spice, add a spoonful of chili oil. Wink! Wink!
• Enjoy!

HERB BEEF AND NOODLE SOUP

Steps:

• In a large stock pot, bring at least 4 quarts of salted water to a boil. Add pasta and stir gently a few seconds. Maintain a rolling boil and cook to your preferred texture. Drain and rinse.
• Brown ground beef and drain.
• Heat oil on medium in a large skillet or dutch oven. Add onion, bell pepper, and green beans and saute until softened, about 8 minutes.
• Add garlic to skillet and saute another minute.
• Add salt, parsley, basil, pepper, and water to skillet and stir to incorporate.
• Stir cooked and drained ground beef into onion mixture.
• Bring mixture to a boil, then reduce heat to medium-low, cover and simmer for 5-10 minutes.
• Serve, a helping of noodles in the bottom of each of your bowls, spooning the meat mixture on top with a decent amount of broth.
• If you wish, sprinkle grated cheese on top of each serving and melt under broiler or in microwave.

VIETNAMESE RICE NOODLE SOUP WITH BEEF AND FRESH HERBS (PHO)

Steps:

• Position an oven rack 4 to 6 inches from the broiler and preheat. Double a very large piece of heavy foil. Scatter the onion, garlic, ginger, cloves, anise and 5 grinds of pepper on the foil. Broil for 5 minutes, turning the pieces once. You want the onion to have some toasted edges and the spices should be fragrant. Scrape everything into a 6-quart pot. Be sure to get all the anise seed if that's what you used.
• Add the broth, sugar and fish sauce and bring to a gentle bubble. Cover tightly and simmer for 20 minutes.
• Meanwhile, put the rice noodles in a large bowl and cover them with very hot tap water. (To keep them hot, cover the bowl with a plate.) Soak the noodles for 10 to 15 minutes or until they are tender but with a little more firmness than you want. Stir a few times. When they are ready, drain and rinse well with cold water. Divide the noodles between two large soup bowls.
• While the broth is simmering and the noodles are soaking, arranging the table salad on a platter and set out the sauces.
• To serve, divide the beef between the soup bowls. Ladle the bubbling broth into the bowls. Top each serving with selections from the table salad.

SATAY BEEF AND NOODLE SOUP

Steps:

• Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
• Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
• Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
• Stock can be prepared to this stage, 3 days ahead.
• On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
• Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
• When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
• Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
• Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
• Ladle over enough boiling stock to cover the noodles and meat.
• Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
• Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.