This is an excellent, beef noodle soup that pleases your family, young and old. Great for rainy and cool days and for all those of you who loves soupy foods.
1 litre of beef stock (beef cubes would do fine if you don’t have time to make the real thing)
500g of beef (you can use a variety of cuts, but I recommend brisket as the fat gives the soup a rich flavour)
3 cloves of garlic, finely chopped
3 coriander (aka cilantro) roots, finely chopped (don’t drop this from the recipe, its what gives it the unique taste and smell)
2 cinnamon sticks
4 star anise
30ml (2tbsp) light soy sauce
30ml (2tbsp) Thai fish sauce (if not available, double the soy sauce)
1 tsp sugar
200g bean sprouts
200g mustard greens
coriander leaves, sliced red onion, mint leaves to garnish
1. Pour the stock into a heavy pan, add beef, garlic, chopped coriander roots, cinnamon sticks and star anise.
2. Then bring to boil (if you don’t want to slave over the soup, use a pressure cooker and leave the mix to boil for 45 min) then reduce heat to simmer for 1 – 1.5 hours until the meat is soft. Skim off any form that rises to the surface of the soup
3. Blanch the rice noodles, bean sprouts and mustard greens in hot water then divide into serving bowls.
4. Ladle the soup and meat into the bowls then garnish