This simple beef soup with warming spices is perfect for cold winter nights.
Spiced Beef Soup Vietnamese Style
Inspired by Charmaine Solomon’s recipe for Pho (Vietnamese Beef and Rice Noodle Soup)
Ingredients
1 litre of homemade beef broth
10 whole black peppercorns
2 star anise
3 cardamon pods
3 cloves
1 sprig of celery leaves
1 cinnamon quill
1/2 onion
thumb size ginger, cut into thick slices
1 tbs fish sauce
2 cups of mixed asian greens, kale or spinach
200 grams beef fillet, thinly sliced
fresh mint, chopped
coriander, chopped
sliced chillies
lime wedges
Method
In a large saucepan put the beef broth, whole spices, onion, celery leaves, ginger and fish sauce and bring to the boil, then turn the heat to very low, cover the pan and simmer for a couple of hours until the spices are fully infused. Strain the stock and add salt to taste.
To serve, bring stock to the boil, add the greens. Put slices of beef in a large ladle and dip into the boiling stock. When the beef is pale pink, remove from the stock and place in a bowl together with the greens and some stock.
Serve at once, and add fresh herbs, chillies and a squeeze of lime juice.
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