This recipe is from The Essential Rice Cookbook, which was a gift from Kirk + Eva to Aaron a while back. It has some tasty recipes in it - here's one we've made several times (and tonight!):
13 oz. Rump steak
1/2 onion (chop into wedges)
1.5 tablespoon fish sauce
1 star anise (we've skipped these, as they are pricey and we didn't already have them - it's still delicious.)
1 cinnamon stick
pinch of ground white pepper
48 oz. beef stock
10 oz thin rice noodles
3 green onions, thinly sliced
1 small red chili, thinly sliced
Put the onion, fish sauce, anise, cinnamon, pepper, stock + 2 cups water in a large saucepan. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Discard the onion, star anise and cinnamon stick.
Meanwhile (back at the ranch) in a separate pot, add the rice noodles to boiling water and turn off the heat. Cook until tender, then drain and rinse with cold water.
Slice the meat across the grain and sear or saute.
To serve, put some noodles, beef, lemon, cilantro, pepper, and green onions in a bowl. Pour hot broth over it.
(Can you see the steam?)
This stuff rocks - and Aaron made it for me when I had strep throat - it was the best.
The kids kinda like it. The noodles are entertaining, anyway. (The youngest) mostly stirred his...(2nd born) had his noodles + meat (+ ketchup!) sans broth, as all the beef broth (at Smith's anyway) has MSG in it. And we like to be extra careful with that guy. So, gotta find a new way to get broth without that nice little additive.
It would be tasty without the meat, too!