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🍲 Vietnamese Beef Soup

346 kcal · 30 min · 4 servings

Ingredients

• 2 kg beef shank
• 5 onions (2 brown, 3 red)
• 60 g ginger (1 piece)
• 3 star anise
• 1 stick cinnamon
• 2 cloves
• 1 tbsp white peppercorns
• 225 g flat rice noodles
• salt
• 1 tbsp sesame oil
• 300 g beef fillet
• 0.5 bunch Thai basil
• 0.5 bunch cilantro
• 0.5 bunch mint
• 200 g bean sprouts
• 2 chili peppers
• 1 lime
• Thai fish sauce (to taste)

Instructions

1. 1. Place the beef pieces in a pot.
2. 2. Cover the meat with cold water.
3. 3. Bring the water to a boil.
4. 4. Let the meat cook for five minutes.
5. 5. Drain the cooking water.
6. 6. Rinse the meat thoroughly under cold water.
7. 7. Halve the brown onions.
8. 8. Line a pan with aluminum foil.
9. 9. Place the onion halves in the pan with the cut side down.
10. 10. Brown the onions vigorously over high heat on the stove.
11. 11. Slice the unpeeled ginger.
12. 12. Put star anise, cinnamon, cloves, and peppercorns into a tea strainer.
13. 13. Alternatively, place the spices in a small piece of muslin cloth.
14. 14. Return the prepared meat pieces to the pot.
15. 15. Cover the meat with three liters of water.
16. 16. Add the fried onions and the ginger slices.
17. 17. Add the spice packet (strainer or bag) to the broth.
18. 18. Bring everything to a boil.
19. 19. Let the soup simmer for two hours and thirty minutes over medium heat.
20. 20. Skim off the forming foam occasionally with a skimmer.
21. 21. Add up to one liter of water if necessary, if too much has evaporated.
22. 22. Soak the rice noodles in cold water for thirty minutes meanwhile.
23. 23. Drain the soaked rice noodles.
24. 24. Cook the noodles for one minute in plenty of salted water.
25. 25. Drain the noodles again.
26. 26. Rinse the noodles with cold water to stop the cooking.
27. 27. Mix the noodles with sesame oil.
28. 28. Slice the beef fillet as thinly as possible.
29. 29. Peel the red onions.
30. 30. Slice the red onions into very thin slices.
31. 31. Wash the fresh herbs.
32. 32. Shake the herbs dry.
33. 33. Pluck the leaves from the stems.
34. 34. Rinse the mung bean sprouts in a sieve.
35. 35. Let the sprains drain.
36. 36. Wash the chili peppers.
37. 37. Slice the chili peppers into rings.
38. 38. Cut the lime into eighths.
39. 39. Chill all prepared ingredients.
40. 40. Remove the meat pieces from the broth after two and a half hours.
41. 41. Separate the meat from the bones.
42. 42. Cut the meat into small cubes.
43. 43. Strain the broth through a fine sieve.
44. 44. Defat the broth.
45. 45. Bring the broth to a boil again in a pot.
46. 46. Return the meat cubes to the broth.
47. 47. Season the soup with salt.
48. 48. Season the soup with fish sauce.
49. 49. Bring the prepared ingredients to room temperature.
50. 50. Arrange the ingredients decoratively.
51. 51. Place the noodles and toppings in bowls.
52. 52. Pour boiling hot broth over the bowls.

Nutrition per serving

• kcal: 346
• Protein: 45 g · Fett/Fat: 6 g · Carbs: 25 g