Summary

Ingredients

• 2 liters vegetable stock
• 5 g iner, fresh, chopped
• 0.5 ½ stalk lemongrass
• 1.2 kg beef
• 800 g veetables (e.. Chinese cabbae, fennel, carrots, celery, bean sprouts)
• 200 g bamboo shoot (s)
• 300 g peas
• 1.2 kg glass noodles

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Instructions

1. Bring the vegetable stock to the boil in a fondue pot on the stove, season well with salt and pepper. Stir in the ginger. Place the pot on a rechaud and let the broth simmer gently.
2. Cut the lemongrass stalk into small pieces and add to the broth. Rinse the beef under cold water, pat dry and cut into small cubes. Clean the vegetables, wash them, cut into strips or small pieces, drain the soy and bamboo shoots and the peas.
3. Pre-cook the vegetables in salted water for 2-3 minutes, then drain. Pour boiling water over glass noodles.
4. Combine all ingredients in brass baskets as you like and hang them in the simmering broth for about two minutes. Take out, drain and turn onto the plate.
5. In addition, sauces and, if necessary, white bread are served.