Vietnamese Pho soup with buffalo meat steaks

Delicious! The already delicious pho soup from Vietnam gets that certain something thanks to our wafer-thin buffalo fillet steaks.

INGREDIENTS

For 6 PORTIONS:

FOR THE SOUP APPROACH:

• 1.5 kg of meat and bone, e.g. Leg disc
• 3 Sternanis
• 7 cinnamon sticks
• 2 cloves
• 1 Large onion
• 2,5cm Ingwer
• Salt
• Pfeffer
• Fish Sauce
  

INTO THE SOUP:

• 300gBuffalo Fillet Steaks
• 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

1. First, a broth is prepared. To do this, wash the 1.5 kg of meat and bones and in a large saucepan (approx. 3 liters) with water bring to a boil.
2. Peel the ginger and onion as a whole and briefly roast in a pan without fat and then add to the broth.
3. Simmer the broth over medium heat for at least 2 hours.
4. Then simmer the star anise, the cinnamon sticks and the cloves for another 1 hour.
5. After a total of about 3 to 4 hours, remove the meat, bones, spices and vegetables. Dissolve the soup meat and set aside. Season the stock to taste and season with salt, pepper and a few teaspoons of fish sauce.
6. Cut the fillet into very fine strips with a sharp knife and set aside. Our buffalo fillet steaks, on the other hand, no longer have to be cut.
7. Cook the pasta in salted water in a large saucepan according to the instructions.
8. In the meantime, wash the mint, coriander and Thai basil and shake dry. Puck the leaves from the stem and chop them small. Cut the spring onions and chilli pepper into small rings. Wash off the lime hot and cut into the eighth. Wash the sprouts.
9. Now put the rice ribbon noodles, the sprouts and the cooked soup meat in a large bowl or a deep plate. Spread the herbs and spring onions on top.
10. Then add the thin, raw fillet slices and pour everything over with the hot broth. So cook the meat in the soup and becomes very tender and pink. Refine with lime pieces and the chilli rings.

Good Appetit!

Many thanks to Tobias Oehlke for the recipe and photography.