Vietnamese Beef Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 6 hrs |
| Total Time | 9 hrs 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g marrow bone
- g 1,000 bone, (soup bones)
- 500 g beef soup meat
- 2 onion (s), cut into thick rings
- 3 cm ginger root, peeled
- 0.5 stick ½ cinnamon
- some nutmeg
- salt
- 4 star anise
- 1 teaspoon black peppercorns
- 250 g noodles, (rice noodles)
- 400 g beef fillet (s)
- 1 bunch spring onion (s), cut into fine rings
- 2 onion (s), white, cut into thin rings
- 8 tomato (s), (bottle tomatoes), halved, thinly sliced
- 2 large chilli pepper (s), pitted, cut into fine rings
- 500 g beans - sprouts
- 1 lemon (s), cut into wedges
- 1 bunch basil or handful coriander greens
- some fish sauce
- 3 liters water
Print Recipe
Pin Recipe Instructions
- Place the bones and soup meat with the onions, ginger and all the spices in a saucepan with 3 liters of cold water, bring to the boil and simmer gently for at least 6 hours. Skim off every now and then.
- Soak the rice noodles for about 2 hours in lukewarm water, then boil them in boiling water until soft, drain and rinse with cold water.
- Freeze the beef fillet for about 30 minutes and then cut into wafer-thin slices.
- Arrange the beef fillet slices, spring onions, white onions, tomatoes, chillies, bean sprouts, rice noodles, lemon wedges, basil or coriander greens on a platter decoratively.
- Pour the soup through a sieve lined with a cloth. Heat again and add salt if necessary.
- Each guest now takes noodles, vegetables and meat in a soup bowl or cup, scoops hot soup over it and spices it up with herbs, chilli, lemon juice and fish sauce according to their own taste.
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