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INGREDIENTS
- 1 kg beef (osso bucco)
- 400 g veal leg fillet
- 4 pcs (approx. 600 g) red onion
- 1 head garlic
- 1 cinnamon stick
- 2 pcs star anise
- 1 tablespoon coriander seeds
- 100 g ginger
- A small bunch of fresh coriander
- A small bunch of spring onion
- 1 package rice noodles
- 1 fresh chili pepper
- Whole peppercorns
- 2 tablespoons fish sauce
- 2 tablespoons light soy sauce
- 1 tablespoon chili sauce
- 2 pcs lime
PREPARATION
- 1Place the bone-in beef shank (osso bucco) into boiling water and boil for 5 minutes to ensure a clear soup later.
- 2Then, remove it, rinse, and place it in 3 liters of cold water to cook. After one hour, add the whole veal leg as well.
- 3Meanwhile, in a dry pan, toast the spices in order, then the halved ginger, halved onion, and a halved head of garlic until nicely dark brown.
- 4Add the spices and vegetables to the soup, skimming off foam continuously.
- 5Pour in the fish sauce and soy sauce, then check the saltiness and adjust if necessary. Add one tablespoon of brown sugar.
- 6Once the meats are cooked, it's best to let them cool slightly in the soup before straining, to prevent the hot meat from drying out when removed from the soup. The final liquid volume should be at least two liters for four servings; replenish during cooking if necessary.
- 7Slice the cooled meats thinly.
- 8Prepare the rice noodles according to the package instructions.
- 9Chop the spring onion and coriander, and cut the lime into wedges.
- 10Place hot rice noodles at the bottom of the bowl, top with sliced meats, then pour over the hot soup. Garnish with fresh coriander, spring onion, possibly bean sprouts, and mint.
- 11A lime wedge, chili sauce, and thinly sliced garlic marinated in chili vinegar are traditional accompaniments.
Tip
Traditionally, the soup is cooked overnight from beef bones and beef, so locals in Vietnam consume it from morning. You can also try adding hair-thin slices of raw beef sirloin to the bowl, which will cook from the hot soup. Instead of beef, the soup can also be made from pork, chicken, or even duck, or a mixture of these. The key is slow simmering.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!