Pho-bo

Vietnamese beef soup

Ingredients

• 400 g beef
• 1/2 onion
• 1.5 tbsp. l. fish sauce (or soy)
• anise (star anise)
• 1 cinnamon stick
• a pinch of ground white pepper
• 300 g rice noodles
• 1.5 l beef broth
• green onions
• mint leaves
• 90 g legumes
• 1 chili pepper
• 1 lemon
• 1 white onion

Directions

1. Leave the meat in a plastic bag in the freezer for 40 minutes.
2. Pour stock and 500 ml water into a large saucepan. Add onions, fish sauce, anise, cinnamon, pepper. Bring to a boil, then reduce heat and simmer for another 20 minutes. Remove the onion, anise, and a cinnamon stick from the broth.
3. Put the rice noodles in boiling water, cook for 2-3 minutes, stir. Then drain and rinse the noodles with cold water.
4. Remove the meat from the freezer. Cut the flesh into thin slices.
5. Divide the cooked noodles and chopped green onions into 4 bowls. Then spread out the meat, mint, sprouts, sliced ​​white onions and chopped chili. Pour the hot broth and add the lemon wedges.
6. Ke