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(Northern style)
Ingredients: (makes 4 bowls)
600 g bun (round rice noodles)
300 g beef shank
100 g bamboo shoots
1 shallot, finely chopped
50 ml cooking oil
20 g Asian basil, green onion
Fish sauce, pepper, and msg to taste
Preparation:
1. Cut beef across the grain into large, thick pieces (1x2x4 cm) and marinate for 5 minutes with fish sauce, salt, and pepper.
2. Cut bamboo shoots into pieces about the same size as beef but half as thick. Boil until cooked through, remove, rinse and drain (discard the water used for boiling).
3. Rinse and dice Asian basil and green onions.
Cooking:
1. Heat cooking oil, stir-fry shallot until fragrant, add beef and stir it for 2 minutes, and when beef begins to warp from the heat, add bamboo shoots. Add fish sauce and salt to taste and enough water so that the beef and bamboo shoots are covered (about 2.5 liters). Cover and reduce heat to a simmer.
2. After 35-40 minutes, the beef should be tender and the bamboo shoots should be well cooked. Add diced Asian basil, green onion, and msg to taste.
3. When serving, place bun into a bamboo or mesh sieve, dip in hot water (50-60°C), stir to separate noodles, and remove. Distribute equally among four large bowls and top with beef and bamboo shoots. Add boiling broth so that it covers all the ingredients. Serve hot.
Each person may add fish sauce and pepper to taste individually.
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