Summary

Ingredients

• 1 soup chicken, .4 kg
• 500 g beef soup meat
• 4 star anise
• 1 cardamom, crushed
• 1 stick cinnamon, small
• 1 large onion (s), cut into cm thick slices
• 1 piece (s) ginger root, the size a thumb, sliced
• 1 piece (s) ginger root, thumb-sized, pressed
• 2 cubes broth (Pho-), if you like, if you like the taste, I`ll leave it out
• 3 tablespoon fish sauce
• salt
• Glutamate
• 1 packet ribbon noodles (Pho-), flat rice noodles, usually 500g - approx. 4-5 mm wide, white
• 1 bunch spring onion (s)
• 1 bunch coriander greens, alternatively mint
• 1 bunch basil (Thai)
• 300 g beef fillet (s)
• 2 lime (s) or lemons
• 2 chilli pepper (s)
• 1 bottle chili sauce
• Garlic vinegar

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Instructions

1. Broth:
2. It is important that the broth is clear.
3. Put the chicken and the meat in a saucepan, fill with water and bring to the boil. Then pour out the water and wash the meat with cold water.
4. Put the meat back into the pot, now fill with fresh hot water, bring to the boil and cook for 15 minutes over high heat. Grill the star anise, cardamom, cinnamon, onion and ginger slices on the stove until they are a little black and add to the broth. Add pho cubes, 2-3 tablespoons fish sauce, season with salt and glutamate. Then reduce the heat significantly and let it simmer for about 1 hour.
5. Vietnamese also eat the soup meat, preferably with fat, skin and tendons on it. When done, remove the bone from the meat and cut into small thin slices. Return the bones to the saucepan and continue cooking on low heat.
6. Cut the beef fillet as thinly as possible, marinate with ginger, salt and glutamate, chill.
7. Soak pho in warm water. Cook the pasta in hot water until soft enough.
8. Blanch the fillet pink
9. Chop the spring onions and herbs into small pieces
10. Pour into the soup bowls one after the other:
11. Noodle, soup meat, fillet, herbs and onions. Pour the boiling broth over it
12. The guests add lime, vinegar and chilli to their taste
13. I prefer to use 1/2 tablespoon lime, 1/2 tablespoon garlic vinegar and lots of chili.
14. Tip:
15. Make garlic vinegar yourself a week in advance:
16. Crush 1 clove of garlic and place in a jam jar with 5 chilli peppers and fill up with brandy vinegar.