Pho Soup with Rice Noodles – Pho T I

Pasta dishes are just always delicious!

Briefly rinse marrow bones and beef soup meat, dry with kitchen paper.

Remove the skin from the onions, cut them into slices and fry some of them in a little bit of oil.

Remove the peel from the ginger bulb and mash it.

Put the meat, onions and ginger in a saucepan, add the cold water and simmer on low heat for 24 hours. Skim off the fat layer from time to time.

Soak noodles in cold water for 4 hours, then in fresh water for about

10 minutes in fresh water. Pour pasta into a colander and rinse with cold water.

Rinse the beef fillet, dry it and cut it into very thin slices.

One hour before serving: Strain soup through a sieve, make in a saucepan with star anise, cinnamon sticks, cloves, crushed ginger and salt and pepper for about 20 min.

Crush young onions.

Rinse basil sprigs, dry and chop.

Leave noodles in colander and dunk repeatedly in boiling water, remove and drain.

Pour nuoc man sauce into a small bowl.

Dressing: Important: Do not begin until all guests are seated. In front of each guest, place a large soup bowl about 15 cm in diameter. Each is filled with: 50 g of noodles, 50 g of beef fillet and two crushed young onions. The boiling soup is poured over it. Garnish the soup with finely chopped basil and young onions.

Food: Zitro

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