Beef Noodle Soup

Arrange a rack 4" from broiler and heat. Put 4 large unpeeled shallots and 4" unpeeled ginger on an aluminum foil-lined baking sheet and broil, turning often, until blackened, about 15-20 min. Let cool. Scrape peels off of shallots and ginger. Halve ginger lengthwise and press each piece with the side of a knife to flatten, set aside with shallots. Heat 1 t fennel seeds, 5 star anise, 3" stick of cinnamon, and 1 crushed pod of black cardamom in a small skillet over medium heat and toast, swirling pan, until fragrant, about 3 min. Transfer spices to a small bowl and set aside.

Cut 5 lb beef leg bones into 2-3" pieces and place into 12qt pot and cover by cold water by 1". Bring to a boil and cook for 3 min. Drain and rinse bones. Clean pot and return bones to pot along with reserved shallots and ginger, 1 1/2 lb boneless beef chuck (trimmed and cut into 4x2x1 1/2" thick pieces) and 6qt cold water. Bring to a boil, and then reduce heat to medium-low. Add reserved spices, 1/2 oz dried scallops, and 2 T kosher salt. Cook, skimming surfcae, until beef is tender, about 1 1/2 hrs.

Using tongs, transfer beef to a bowl of ice water and cool for 10 min. Drain beef and thinly slice crosswise. Transfer to a plate, cover, and refrigerate. Continue cooking broth for 1 1/2 hrs more, remove from heat, and pour through a cheesecloth-lined fine strainer over a clean 6qt pot. Discard solids and skim fat from surface. Stir in 1/4 c fish sauce and white parts of 8 scallions (reserve green parts for serving). Combine 1 1/2 t unseasoned rice vinegar and 2 thinly sliced serrano chiles in a small bowl and set aside. Thinly slice 1 medium yellow onion and soak in cold water for 30 min. Cut 8 oz beef sirloin across grain into 1/16" thick slices.

Pour boiling water over 2 lb small flat rice noodles in a medium bowl and let soak until al dente, about 10 min. Rinse noodles in cold water, drain, and divide between 8 serving bowls. Top each with chilled beef and raw sirloin. Top with onions, thinly sliced scallion greens and cilantro. Season to taste with freshly ground black pepper and ladle hot broth over each bowl, placing one white scallion piece in each bowl. Serve chiles on the side.

The recipe, cut in 1/3, still yeiled more than enough for 4... we will be eating this for lunch tomorrow! :)

My bowl of noodles :)

Substitution Confessions: I cut the recipe in 1/3, and did not use the chiles because my family cannot tolerate any spiciness. I did not have flat rice noodles, so instead used round egg noodles. I also did not have a cardamom pod, and substituted ground cardamom. Since I cut down the ingredients, I also cut down the cooking time - my broth cooked for about 1 hr total. I already had chuck steak on hand but not the sirloin, so I used extra chuck steak to compensate.