- Water3 Liter(s)
- Salt1 Tablespoon(s)
- Fish2 Tablespoon(s)Nuom-mam
- Onion1 Piece(s)
- Ginger1 Piece(s)3 to 5 cm
- Beef Shank1 Kilogram(s)or beef breast
- Cloves10 Piece(s)
- Star anise5 Piece(s)
- Coriander10 seed(s)
- Noodles400 Gram(s)
- Steak200 Gram(s)
- Onion1 Piece(s)Sliced thinly
Today we give you the famous Tonkinese soup. It is the typical Vietnamese dish. This is a beef broth flavored with nuoc-mâm (famous fermented fish sauce) grated ginger, onion simmered with beef. Warmth and comfort assured.
Prepare ingredients and noodles
Grill the ginger and onion for 15 minutes, then scrape the ginger bark. Grate and reserve.
Boil the water in a large saucepan and cook the dried noodles for 5 minutes (if fresh, 1 minute). Rinse with cold water several times and reserve.
For more soup recipes click here.
Cooking the beef
Place the hock or breast of beef, salt in a saucepan and cover with water.
Bring to a boil and cook for a few minutes. Rinse with cold water and drain well before putting back in the pan adding 3 liters of water. Boil and lower the heat, simmering until the liquid reduces by one third.
Seasoning Tonkinese Soup
Add onion, ginger, star anise , cloves, coriander seeds and fish sauce.
Dividing decorating and serving Tonkinese Soup
Simmer another 1 hour, then pass the broth. To serve, heat the noodles in boiling water and divide in 4 large bowls cover with slices of beef and onions.
Cover with hot broth and serve immediately adding to its taste: fish sauce, lime, bean sprouts , coriander, chilli or paste.
Tonkinoise soup is a Vietnamese specialty that I love. I have to eat at least twice a month. I know, my recipe is long to go, but I assure you it's worth it.