Set out a scale and the equipment for Boat noodles. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh dry rice noodle, beef sirloin, low-sodium beef broth, fish sauce, palm sugar, star anise, cinnamon stick, mung bean sprouts, cilantro, garlic, kosher salt, neutral oil. Boat noodles is cooked in Central as its own plate, not as a copy of a restaurant menu. Simmer a dark beef broth with star anise and cinnamon, and ladle a small concentrated bowl over noodles and rare-to-cooked beef. Amounts are for 4 from foods this library can count.
