Clean the vegetables and cut into thin slices. Roast the bones as if for the stock. Put everything from part 1 in a saucepan and fill up with 2 liters of water so that everything is covered. Bring it bubbling once, then downshift all the way. It's just supposed to pull gently. In no case remove the foam! This is generally a cardinal error! That clears the broth afterwards! Simmer for at least 4 hours. (I do this overnight at 80 ° C in the oven)
Prepare the inserts of part 2, boil the noodles, fill into bowls. The key is the fillet. It has to be cut open in a breath cut. Preferably frozen on the slicer (the day before?)
Pour the stock into another saucepan through a sieve and bring it to the boil again until it is really hot and bubbly. Now set the table, a saucer for the pot. Everything else around and enjoy immediately. The high temperatures are important because the beef has to be cooked in a flash. Everyone uses the ingredients, depending on their preferences.
Tips noticed in the margin :-): *) Birdeyes = bird's eye chilli = Thai chilli, are very hot! **) Cassia is the fake cinnamon (from China) and contains a poison! ***) Thai basil, because it tastes completely different, it should be, if you don't get it, take the Italian. Serving pot: divide large quantities and serve in the fondue pot. Well worth the effort, this soup is incomparable, really. Recipe from my friend Liu Tan / Vietnam 🙂