1/2 lb. tender cut of steak, thinly sliced in bite-size strips, set aside in refrigerator until use (optional)
1 1/2 lb of beef flank
8-10 beef meat balls, cut in half or leave whole (optional)
1/2 tsp. ground white pepper
4 cups fresh bean sprouts, Chinese Broccoli long sliced or fresh spinach
1 cup short cilantro sprigs
4 green onions thinly sliced
Fried garlic oil - 8 cloves of chopped garlic fried in 1/4 cup of peanut oil for topping
10 cups water
2 star anise or five spices
2 stalks lemongrass, cut in 2-inch segments and crushed
2-inch section fresh or frozen galangal, crushed (or use 6 dried pieces)
1 head garlic cloves, crushed whole for stock
1/2 cup cilantro roots
1/2 up Tbs. thick black soy sauce
1 tsp. sea salt
SIDE CONDIMENTS :
sliced hot pepper in vinegar
hot dried red pepper blended
How to make it
Place a whole beef flank and all the herbs, spices and flavor ingredients in a large pot. Add water and bring to a boil. Reduce heat to low and simmer covered for 3+ hours. Remove beef flank from broth. Slice into bite-size chunks and return to broth.
For noodle (If use fresh) separate the noodles as much as possible into single strands.
For dry, soak in hot sink water for 10 mintues, removed and drained.
When the soup is ready, Toss the beef meat balls into the pot and continue cooking for 15 minutes.
In a serving bowl, place noodle, bean sprouts and spoon a few pieces of stewed beef and broth over the noodles.
Next, blanch a few pieces of the sliced steak in the broth using the wire-mesh basket, just enough to cook to medium rare. Arrange beef slices over the noodles and spoon one or more pieces of meat balls into the bowl.
Sprinkle with green onions and cilantro, dust with white pepper and top with fried garlic oil .
Serve immediately with a side condiments if needed.