Kansi with Vemicelli

INGREDIENTS:

1 pack KOMEYA Sotanghon
2 pounds Beef shanks
2 stalks Lemongrass
1 tbs Oil
4 – 5 cloves Garlic, peeled and minced
8 cups Water
1 thumb-size Ginger, peeled, sliced and pounded1 pc Onion, peeled and quartered
1 tbsp Annatto powder
1 pack (1.41 ounces) Tamarind Soup Base
2 pc Thai chili peppers salt and pepper to taste

PROCEDURE:

  1. Wash beef shanks well to remove any blood or impurities. Drain well.
  2. Peel the outer layer of the lemongrass stalks until you reach the pale central core. Cut into 3 to 4-inch lengths and with the back of the knife, lightly pound each piece. Set aside.
  3. In a deep pot over medium heat, heat oil. Add garlic and cook, stirring regularly, until limp.
  4. Add beef shanks and cook, turning as needed, until lightly seared. Make sure not to burn the garlic.
  5. Add water and bring to a boil, skimming scum that floats on top. When the broth clears, add onion. Lower heat, cover, and simmer for about 1½ to 2 hours or until meat is fork-tender.
  6. In a small bowl, combine annatto powder with about ½ cup of the broth. Stir until annatto powder is dissolved and return broth to pot. Add tamarind soup base. Stir to disperse.
  7.  Add lemon grass,rice noodles, and chili peppers. Continue to cook for about 5 to 8minutes. Season with salt and pepper to taste. Serve hot.