Ingredients
The following ingredients have 6 Servings
- 1 kg beef brisket, cubed
- 1/4 cup fish sauce
- 2 tsp five-spice powder
- 2 tsp brown sugar
- 4 cloves garlic, minced
- 1/2 thumb sized ginger, minced
- 2 stalks lemongrass, whole and pounded
- 2 stalks lemongrass, (tender sections only), minced
- 1 onion, thinly sliced
- 8 cloves garlic, minced
- oil
- 4 cups beef stock
- 4 cups young coconut juice
- 1/4 cup tomato paste
- 3 carrots, cut into 1 1/2-inch sections
- 2 tbsp soy sauce
- 3 tbsp chilli oil
- 2 pcs star anise
- 1 tsp ground black pepper
- 1 tsp chili powder
- 1 tsp annatto powder
- 1 tbsp paprika
- freshly ground black pepper
- salt
- rice noodles, to serve, according to packet instructions
- coriander leaves, to garnish
- chopped spring onions, to garnish
- lemon or lime wedges, on the side
Instruction
- In a large bowl combine all beef ingredients, mix well and let it marinate overnight.
- In a soup pot add oil then sauté all sauté ingredients. Cook in low heat for 2 minutes.
- Add the beef then turn the heat to high, brown beef on all sides.
- Add tomato paste then continue to cook for a minute.
- Pour beef stock and young coconut juice then add star anise, freshly ground black pepper, chili powder, annatto powder and paprika. Bring it to a boil then simmer in low heat for 1 hour.
- Add the carrots, soy sauce and chilli oil. Simmer for 45 more minutes.
- Discard the lemongrass stalks, season with salt if required then ladle soup with beef and carrots on individual bowls with prepared rice noodles. Garnish with coriander leaves and spring onions then serve with lemon or lime wedges on the side. Enjoy.
