INGREDIENTS:

 

BROTH:

2kgs Beef marrow or knuckle bones

300g  Beef Tenderloin, sukiyaki cut

2 (3-inch) pieces  Ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred

3 liters  Water

2 large pieces Red/white onion, quartered, peeled and charred

1/4 cup  Fish sauce

3 tablespoons  Sugar

3pcs Star anise, toasted

3 whole Cloves, toasted

1 tbsp Sea salt

1-2pcs Beef broth cubes

 

 

GARNISHES:

300g KOMEYA Sotanghon, soaked in water

¼ cup Shallots, sliced very thin

¼ cup Spring onions, chopped

½ cup Cilantro, chopped

¼ cup Leeks, sliced thinly

100g Bean sprouts

80g Thai basil

2-3 pcs Red chili, sliced thinly

1 pc Lime, cut into 6 thin wedges

Freshly ground black pepper

 

 

PROCEDURE:

 

  1. In a stock pot, bring 3 liters of water to a boil; add the beef bones, ginger, onion, spices and seasoning. Boil for 1-2 hours. Strain and set aside beef stock.

  2. Cook the Sotanghon in boiling water for 2-3 minutes. Strain and set aside Sotanghon.

  3. To assemble: bring the beef stock in a rolling boil, assemble the noodles, beef tenderloin and other garnishes in a preheated bowl. Pour in the hot stock in the bowl, serve hot.