BEEF NOODLE SOUP – Phở bò

Ingredients:

- 2kg beef bones ( shank)
- 1 kg beef tender
- 0,5 kg beef fillet
- 300g onion
- 200g shallots
- 100g ginger
- 6 liters of fresh water
- 0.5 kg flat rice noodle
- chopped spring onion and coriander
- hoisin sauce + chilies  sauce
- mint leaf+ sweet basil+ bean sprout
- Mixture of lemon juice and fish sauce
- Spices (cinnamon, cardamon, star anise, cloves)
- 3 tablespoons salt
- 3 tablespoons sugar ( rock sugar)
- 2 tablespoons chicken powder (Knorr)

Preparation:

- Soak beef bone and beef meet in warm water with 2 tablespoons of salt or lemon juice from 15 – 20 minutes to clean the blood inside. Then clean them by cold water.
- Stew beef bone and meet in hot water from 4 – 6 hours with the low heat. Sometimes, skim off to clean the stock.
- Ginger, onion and shallot: grill them until they turn to golden brown, wash and clean it. Then add them into the stock.
- When the meat done, take it out and soak in cold water about 15 minutes and slice it.
- Cinnamon, star anise, cloves: stir them in a pan about 5 minutes with the low heat. Remove them from the heat and put into a material bag.

Practice:

- When the stock finish, season with salt, chicken powder and sugar, then add the spices bag into the stock and take it out after 15 minutes
- Slice white onion.
- Blanch rice noodle, bean sprouts in boiling water and put them into the bowl, add raw beef, sliced beef meet, white onion, chopped spring onion, coriander and a pinch of pepper on the surface. Then add stock into the bowl.
- Serve hot with sweet basil, lemon juice, soya paste and chili sauce.