This article first appeared in the November 2019 issue of Lifelines, the Life West student magazine.
- 10L water (for 20 bowls)
- 4 lbs. of beef bone (except for cervical bone)
- 2 lbs. of beef muscle
- 2 lbs. of beef belly
- 2 lbs. of beef loin
- 1 lbs. of beef tripe
- 1 lbs. of beef tendon
- 150g of yellow rock sugar
- 75g Kosher salt
- 35g chicken powder
- 50g ginger
- 1 big brown onion
- Dried herbs: 6 pieces of five star, one teaspoon of clove, and 5g of dried cinnamon stick
- Fresh herbs: basil, cilantro, and mint
- Bean sprouts
- Rice noodles
- Put beef bone into the pot with 10L of water and boil for four hours (boil for the first hour at high heat, and skim the dark foam that accumulates on top of the broth). After the broth becomes clear, add beef muscle and belly and continue to cook at medium-high heat for another three hours. Add dried herbs, grilled ginger, onion, and other seasonings to the pot and continue to cook for about half an hour before turning off the heat.
- Boil tendon and tripe in a separate pot for three hours.
- Place noodles in boiling water for 30 seconds to one minute, drain and put into bowl, then top with thin slices of cooked belly, muscle, tripe, tendon, and raw thin slices of loin, chives and black pepper. Pour broth into bowl and serve.