Vietnamese-Style Noodle Soup
- For broth
- 1 onion
- 40 grams fresh ginger
- 500 grams Beef bone
- 250 grams Beef brisket (ready to cook)
- 150 grams narrow Wide rice noodle
- 2 Star anise
- 3 cloves
- ½ Cinnamon stick
- 3 tablespoons Fish sauce
Prepare broth. Peel and halve onion, Heat oil in a pan and cook onion, cut side down. Peel ginger and crush slightly. Rinse bones and meat and pat dry. Combine everything in a pot and add 1.5 liters (approximately 6 cups) of water, bring to a boil and simmer on medium heat for about 2 hours. Skim foam as necessary.
Soak noodles in cold water for 30 minutes. Remove beef from broth and set aside to cool. Add spices and fish sauce to the broth and simmer on low heat for 1 more hour. Season with salt. Strain broth.
Rinse and dry scallions and cut into narrow rings. Rinse herbs, shake dry and pluck off the leaves. Cut cooked beef into thin slices and cut into wide strips. Rinse beef fillet, pat dry and cut into strips.
Cook noodles in salted boiling water according to package instructions. Rinse and drain. Place noodles, cooked beef and beef fillet into bowls. Pour in broth. Sprinkle with scallions and herbs. Serve.