Absolutely delicious! Our wafer-thin buffalo fillet steaks give this already delicious Vietnamese Pho soup an extra special touch.
INGREDIENTS
For 6 PORTIONS:
FOR THE SOUP BASE:
- 1.5 kg of meat and bone, e.g. Leg disc
- 3 star anise
- 7 cinnamon sticks
- 2 cloves
- 1 Large onion
- 2.5cm ginger
- Salt
- Pfeffer
- Fish Sauce
INTO THE SOUP:
- 300g Büffel Filetsteaks
- 500g rice ribbon noodles, 5mm width
- 5 stems Thai basil
- 5 stems mint
- 5 stems of coriander
- Mung sprouts
- 1 Chili Chote
- 1 Untreated lime
- 1 bunch of spring onions
preparation
- First, make a broth. Wash the 1.5 kg of meat and bones and bring them to a boil in a large pot (approx. 3 liters) with water.
- Peel the ginger and onion as a whole and briefly roast in a pan without fat and then add to the broth.
- Simmer the broth over medium heat for at least 2 hours.
- Then simmer the star anise, the cinnamon sticks and the cloves for another 1 hour.
- After approximately 3 to 4 hours, remove the meat, bones, spices, and vegetables. Remove the broth and set aside. Season the broth with salt, pepper, and a few teaspoons of fish sauce.
- Cut the fillet into very fine strips with a sharp knife and set aside. Our buffalo fillet steaks, however, don't require any further cutting.
- Cook the pasta in salted water in a large saucepan according to the instructions of the package.
- Meanwhile, wash the mint, coriander, and Thai basil and shake dry. Pluck the leaves from the stems and chop finely. Slice the spring onions and chili pepper into small rings. Wash the lime in hot water and cut it into eighths. Wash the sprouts.
- Now place the rice noodles, sprouts, and cooked broth into a large bowl or deep plate. Sprinkle with herbs and spring onions.
- Then add the thin, raw fillet slices and pour the hot broth over everything. This will cook the meat in the soup until it becomes tender and pink. Garnish with lime segments and chili rings.
Enjoy your food!
Many thanks to Tobias Oehlke for the recipe and photography.
