Beef clear soup Rice noodles

Cut the beef into chunks and pat it dry with kitchen paper. Cut the white onion in half, and cut the white radish and carrot into chunks. Cut the green onion into sections. Lightly char the ginger and shallots over an open flame until the surface is slightly blackened; don’t worry, they will be washed later.

Wash the ginger and shallots that have been burned with an open flame to remove any black soot from the surface. Briefly burn the ginger and shallots over an open flame; the broth made from them will have a unique aroma.

Peel 7-8 cloves of garlic and set aside.

Put the soup spices into a pot and lightly toast them over low heat until fragrant. After cooling, put them into small tea bags for later use.

Add a little oil to the pan, then put in the ginger slices and stir-fry briefly until fragrant.

Add the sections of green onion, shallots, and garlic cloves, and fry until the surface turns slightly golden.

Add the celery pieces, stir-fry briefly, and then pour everything into the soup pot.

Put a little oil in the pan, add the beef chunks. They don't need to be cooked through, just sear them to set the surface so they can maintain their shape during stewing. After searing, pour them directly into the soup pot.

Put the chunks of white radish, carrot chunks, and the previously roasted spice bag into the soup pot as well.

Add boiling water to the soup pot—make sure it is boiling water—enough to cover all the ingredients. When making soup, you should add the full amount of water at once. In the picture, one pot of boiling water wasn't enough, so I boiled another pot afterward. First, bring it to a boil over high heat and skim off the foam on the surface, then turn to low heat and simmer for 1 hour. At this point, remove the onion, celery, and leek; only keep the white radish, red carrot, and spice bag. Add an appropriate amount of salt and simmer for another half hour. Finally, remove the spice bag, and before serving, add a spoon of fish sauce and a little mushroom seasoning or chicken essence, and it’s ready to drink.

Rice noodles made from red brown rice, blanch and put in a bowl.

Pour in the beef broth, add a few pieces of beef and radish. The soup is fresh and flavorful, with an enticing aroma. It's a pity there is no basil, adding some would enhance the flavor even more~