Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg meaty beef bone
- 0.5 kg beef shank
- 3-4 pieces star anise
- 10-15 pieces black peppercorns
- 2 sticks cinnamon
- 20 pieces coriander seeds
- 1 kg red onion
- 0.2 kg ginger
- 3 stalks lemongrass
- A bunch of fresh coriander greens
- 1 piece fresh chili
- 100 ml fish sauce
- 1 piece lime
- 500 g rice noodles
- A bunch of spring onion
PREPARATION
- 1Roast the red onion and ginger strongly in a dry, hot pan.
- 2Roast the meaty bone in a 200-degree oven until golden brown.
- 3Place the roasted ginger, onion, bone, and meat into a pot. Lemongrass and galangal can also be added.
- 4Add cold water to the pot.
- 5Season the soup with fish sauce, a little salt, and a tiny bit of sugar.
- 6Skim the soup continuously during the first hour of cooking.
- 7Simmer the soup slowly for at least 5 hours.
- 8Toast the star anise, black peppercorns, cinnamon, and coriander seeds in a dry pan.
- 9Add the toasted spices to the soup during the last hour of cooking.
- 10Strain the finished soup through a fine sieve.
- 11Shred the butter-soft meat into bite-sized pieces.
- 12Place cooked rice noodles and cooked meat at the bottom of the bowl.
- 13Add thinly sliced spring onion, chili, fresh coriander, and bean sprouts to the soup.
- 14Fresh lime can make the soup even more refreshing.
- 15Eat it hot with chopsticks, slurping a lot, and enjoy your meal!
