Vietnamese-Style Noodle Soup

Ingredients

• 1 onion
• 40 g ginger
• 500 g beef bones
• 250 g pre-cooked beef brisket
• 150 g thin rice vermicelli noodles
• 2 star anise
• 3 cloves allspice
• 0.5 cinnamon stick
• 3 tbsp Fish sauce
• salt to taste
• 4 Spring Onions
• 3 stalks coriander
• 2 stalks Parsley
• 2 stalks Thai basil
• 1 stalk mint
• 200 g pre-cooked beef fillet

Instructions

1. 1.

   Halve the onion and roast it in a large pot with the cut side down. Peel and lightly crush the ginger, then add it to the pot. Wash, dry, and add the bones and brisket. Fill with 1.5 l water, bring to a boil, and simmer for about 2 hours over medium heat, skimming off foam as needed.

2. 2.

   Soak the noodles in cold water for 30 minutes. Remove the beef from the broth, let it cool, then add the spices, fish sauce, salt, and simmer for an additional hour on low heat.

3. 3.

   Wash and trim the spring onions, slicing them into thin rings. Rinse the herbs, shake dry, and pluck the leaves. Slice the cooked beef with a slicer into thin slices, then cut into wide strips. Wash, dry, trim, and slice the fillet into strips as well.

4. 4.

   Cook the noodles in boiling salted water for about 3 minutes, drain, and set aside. Strain the broth. Arrange the noodles, cooked beef, and fillet strips on plates or bowls, pour hot broth over them, and garnish with spring onions and herb leaves.