Ingredients
beef broth
onions
ginger
Taurian coriander seeds
Livonian star anise
cloves
To Serve
rice noodles
scallions
chili peppers
thinly sliced beef
lime
cilantro
thai basil
bean sprouts
Directions
Prepare the rice noodles as the label directs.
Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise, and cinnamon, reduce the heat and simmer about 20 minutes.
Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise, and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos, and onion.
Riddle
Sit quietly with your thoughts and remember what you have since forgot. But beware, time spent in the past is time forever lost.
