Beef soup inspired by pho bo
Description
Hearty and aromatic soup. If you don't have all the required spices, don't worry. Just use what you have and adjust the spiciness to your taste. A multicooker is convenient for cooking the broth. The soup is ready to serve.
Instructions
- 1
Step 1
Place the broth to cook. Pour 3 liters of cold water over rinsed lean brisket. Add a well-rinsed onion with its skin, cut in half. Add thinly sliced celery stalks and 7-8 thin slices of ginger. Put in a mixture of whole peppercorns, half a star anise star, and cloves. Add Sichuan pepper, fenugreek, and chili pepper. Pour in 100 ml of soy sauce. Simmer at 95°C for 2.5–3 hours. I usually prepare this broth in a multicooker overnight—it's very convenient. Let it steep overnight.
- 2
Step 2
Strain the ready broth through a cloth into a saucepan. It is more convenient to continue cooking the soup on the stove. Slice the cooked brisket into wide pieces, removing the bones.
- 3
Step 3
While the broth is cooking, prepare the remaining ingredients. Cut the vegetables into thin strips. Slice the mushrooms.
- 4
Step 4
Finely slice the beef meat. It's more convenient to do this with slightly frozen meat.
- 5
Step 5
Boil the rice noodles. Rinse with cold water and drain in a colander.
- 6
Step 6
Place slices of boiled beef and noodles into deep bowls. Top with strips of fresh cucumber and chopped green onions. Add spicy pepper paste to taste.
- 7
Step 7
Bring the broth to a boil and add the sliced mushrooms. Once it comes to a boil, add the daikon, celery, chili rings, and sweet pepper. Cook for one minute.
- 8
Step 8
Drop the beef into the soup. Bring to a good boil and turn off the heat. Add the remaining soy sauce, a spoonful of oyster sauce, and sesame oil to the soup.
- 9
Step 9
Stir the soup well and pour it over the noodles and vegetables in bowls. Serve immediately.