RECIPES
Vietnamese Beef Noodle Soup with Maitake
Soup
1 packet
Maitake mushroom
5-6 litres
water
1kg
short ribs
500g
beef cheek or shin
3x10cm
bones with marrow
6
shallots
6cm
old ginger, sliced
6
star anise
6
cloves
2
cardamoms
1 tbsp
coriander seeds
1 tbsp
peppercorns
1
cinnamon stick (5cm)
salt and fish sauce to taste
500g
rice noodles, cooked
400g
striploin or rump, sliced
1
onion, halved and sliced
bean sprouts
Garnishing
coriander leaves
sawtooth coriander
Thai basil
mint leaves
spring onion
lime, quartered
bird's eye chillies, sliced
hoisin sauce
chilli sauce
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To prepare the soupIn a stockpot, combine all the ingredients and simmer for 6-8 hours; skim occasionally. Strain stock; slice the meat.
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To serveArrange meat in the bowl. Top with noodles, striploin, maitake, onion, and sprouts. Pour the boiling hot soup over and garnish with the herbs. Serve with a wedge of lime, cut chilli, and hoisin and chilli sauce.
