John Myers
Ingredients for 4 servings:
- 1 kg beef bones
- 500 g beef (breast core, cross rib)
- 2 onions
- 1 piece(s) ginger, large
- 5 star anise
- 4 carnations
- 1 cinnamon stick(s)
- 1 tbsp peppercorns
- 1 tbsp coriander seeds
- 1 tsp cardamom
- 6 tbsp fish sauce
- 3 tbsp palm sugar or sugar
- 3 liters of water
- 300 g beef fillet(s) in very thin slices
- 200 g rice noodles (ribbon noodles), fresh or already cooked
- 200 g mung bean sprouts
- some spring onions, cut into fine rings
- 1 bunch of coriander leaves
- 1 bunch Thai basil
- 1 bunch mint or other Thai herbs
- 2 Thai chili peppers or more, sliced into thin rings
- 3 leaves of Chinese cabbage, cut into strips
- 1 lime(s), quartered
- chili sauce
- Soy sauce
- sesame oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes
with beef and lots of herbs
Halve the onions and slice the ginger. Roast the onions and ginger in a very large pot without fat, then add all the spices and roast until they begin to smell. Add the beef bones, broth, fish sauce, and sugar to the pot, cover the broth with water, and simmer for about 2 hours. Skim off any foam that forms occasionally to keep the broth clear. Season again with fish sauce and sugar and strain the soup through a fine sieve. The garnishes then consist of the very thinly sliced beef fillet, the flat rice noodles (soaked), the mung bean sprouts, a few spring onions, fresh chopped herbs such as coriander, mint, Thai basil (or regular basil or parsley), the Chinese cabbage leaves, and the chili peppers. Finishing: Place the various chopped vegetables and herbs, the rice noodles (softened briefly in hot water), and the thinly sliced beef fillet on plates and pour over the piping-hot broth. To serve, serve with chili sauce, soy sauce, and sesame oil. Add limes for a final acidity. Season to taste at the table.
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