From Jason Gift Enevoldsen
- 2 boxes beef broth
- ¼ lb salmon (fresh or smoked, not lox)
- 2 lbs steak
- ginger (cut in thin coins)
- 5 pearl onions
- 2 Tbsp Maggi [1]* (or soy sauce, or wheat-free soy sauce)
Bits to add
- rice stick noodles
- cilantro, shredded
- red basil or thai basil – leaves picked off stems
- scallions, small pieces
- lime wedges
- broccoli stems, cut thin (like for a slaw, we buy them precut)
- Sriracha [2]* (red hot sauce)
Directions:
Add onions, ginger, steak, salmon (whole), Maggi, and beef broth. Bring to a boil, simmer 1 ½-2 hours until steak is tender and cooked through. KEEP COVERED, you’re not boiling it down. (Salmon will have disintegrated completely, but that doesn’t matter).
Soak rice noodles in hot water 10-15 minutes. Boil noodles for 1 minute, strain and rinse in cool water immediately.
After broth is done, cut steak in very thin strips – crossgrain if possible.
(Sriracha [3] ingredients: Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfate As Preservatives, and Xanthan Gum.)
(Maggi [4] ingredients: Water, salt, wheat gluten, wheat, and less than 2% of wheat bran, sugar, acetic acid, artificial flavor, disodium inosinate, disodium guanylate, dextrose, caramel color)
Related posts: my standard Asian-food cooking substitutes [5].