Updated: Nov 14, 2020
Well my take on it
(A re-post from Jan 24, 2016), from my old Blog
I do not have a lot of step by step pictures due to this is very simple to make and I did not see the need for pictures.
15 or 5 lbs of beef short ribs
3 inches of fresh ginger, cut lengthwise then into 1/2 inch pieces
2 medium yellow onions quartered
1/3 cup Fish sauce
4 tablespoons raw sugar
12 whole Star Anise
8 whole Cloves
1/4 teaspoon red chili flakes
1/4 teaspoons ground Cumin
1/4 teaspoon ground Seeds of Paradise
Salt to taste
(the great stuff in the soup)
1 lb beef sirloin, thinly sliced
(freeze beef then slice on Mandolin)
1 lb of Rice sticks, prepared as per-directions on package
Bunch of Scallions cut into rings, white and green parts
1 lb Mung Bean Sprouts
4 baby Bok Choy, sliced
1-pint sliced mushrooms of choice
2 Poblano Peppers, sliced into rings
and anything else you would like to add
When making stock from red meat bones it is best to pre-boil them first before placing them in the final stockpot. By doing this it removes impurities and cleans the bones (less scum on the stock surface). Place the short ribs in a pot, cover with water, bring to a boil, and boil for 5 minutes.
While you are cleaning the bones, place 8 quarts of water in a large stockpot and bring to a boil.
After you have cleaned the short ribs, remove with tongs and place in the large stockpot, discard the water. When the water returns to a boil in the stockpot, reduce hit and simmer for 20 minutes. Skim any foam or fat that is on the surface of the water. Now place the onions, ginger, fish sauce, and sugar in the stockpot and simmer for 40 to 50 minutes or until the falls off the bone. Remove ribs a few at a time and place them in a bath of warm water. Once cool enough to handle, remove most of the meat, return bones to the stockpot, and repeat with the balance of the ribs. Shred meat and set aside.
When the broth has simmered for about 2 hours add the balance of the spices. I place the Anise and Cloves in a cheesecloth bag so that they can be easily removed at the end. Simmer for another hour to an hour and a half. At almost the end of this time, prepare the Rice sticks and place the shredded meat back into the broth.
Remove spice bag and onions from the broth.
Now I place the garnish in small bowls and let the guests add what they want to their bowls. It is best to add the raw sirloin first then place the other garnishes on top, followed by the cooked rice sticks then the hot broth. Let stand for a few minutes, stir and eat.
You will have extra broth leftover, what I do is place the balance of the garnishes left into mason jars, add broth, and can. I also just can the broth by itself as well.