South-east Asian Broth
9,4 / 10
ready in 3 h. 40 min.
- For the soup
- 1 onion (halved)
- 3 tablespoons fresh ginger (peeled and gently crushed)
- 3 cups Beef bone
- 9 ounces Beef brisket (ready-to-cook)
- 5 ounces thin Rice noodles
- 2 Star anise
- 3 cloves
- ½ Cinnamon stick
- 3 tablespoons Fish sauce
Place the onion in a large pot with the cut side down. Add the ginger, bones and the meat. Fill up with 1.5 litres water, bring to the boil and simmer on a medium heat for around 2 hours. Scoop off the foam occasionally.
Soften the noodles in cold water for 30 min.
Remove the meat from the soup and leave to cool. Add the spices, fish sauce and some salt to the soup and simmer on a low heat for another 60 min.
Cut the brisket into thin slices and then into strips. Cook the noodles in boiling salt water for 3 min and then drain well.
Sieve the soup and divide the noodles, brisket and the fillet between four bowls. Pour the soup into the bowls and serve garnished with the spring onions and the herbs.