Preparation Time: 60 min.
Difficulty: Expert
Total Calories: 485 kcal
Ingredients:
- 300g of beef brisket
- 100g of rice noodles
- 2L of beef broth
- 1 onion, halved
- 5 cloves of garlic, smashed
- 1 ginger root, 5cm, sliced
- 2 star anise
- 1 cinnamon stick
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- Salt to taste
- Fresh basil leaves, for garnish
- Bean sprouts, for garnish
- Sliced chili, for garnish
- Lime wedges, for serving
Kitchen Tools Needed:
- Large pot
- Strainer
- Knife
- Cutting board
- Measuring cups
- Ladle
- Soup bowls
Instructions:
- In a large pot, combine beef broth, onion, garlic, ginger, star anise, cinnamon stick, fish sauce, sugar, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes to infuse flavors.
- In the meantime, cook the rice noodles according to package instructions, then strain and set aside.
- After simmering, remove and discard the onion, ginger, and spices from the broth for a clear soup.
- Add the beef brisket to the broth and cook for about 10-15 minutes until tender.
- To serve, place a portion of cooked rice noodles in a bowl, pour the hot broth over the noodles, and add slices of cooked beef on top.
- Garnish with fresh basil leaves, bean sprouts, sliced chili, and serve with lime wedges on the side.
Macros:
- Total Calories: 485kcal
- Carbs: 60g
- Proteins: 35g
- Fats: 15g
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