Beef tendon and bone marrow noodle soup
For a truly rich and indulgent noodle soup, choose part of the shank that had been cut from the lower portion of the leg. There will be quite little meat but plenty of tendon surrounding the bone.
Ingredients
- 3 beef shanks
- 1 whole onion
- 1 whole garlic
- ½ teaspoon peppercorns
- fish sauce
- wide rice noodles for three prepared according to package directions
- ¾ lime cut into three equal portions
- cilantro
- sliced scallions
Instructions
- Place the shanks in a pot. Boil for 10 minutes until the scum rises.
- Throw out the water; rinse the beef and the pot.
- Return the shanks to the pot, refill with water, add the onion, garlic and peppercorns, season with about four tablespoons of fish sauce and simmer for at least two hours. Taste occasionally and add more fish sauce, if needed.
- Drop the noodles into three bowls.
- Place a beef shank in each bowl and ladle in hot broth.
- Squeeze the juice from a quarter of a lime over everything in each bowl, garnish with cilantro and scallions, and serve at once.