Bún sườn bò tái, Vietnamese beef soup

Ingredients

• 600 g of beef ribs
• 300 g of tender beef, thinly sliced
• 8 stalks of lemongrass
• 1 onion
• One piece of ginger
• 3 liters of water
• 1 kg of rice vermicelli
• 2 tablespoons of salt
• 1 tablespoon of fish sauce
• 2 teaspoons of glutamate
• 2 tablespoons of sugar
• a few chopped shallots
• 2 tablespoons of shrimp paste
• 2 tablespoons of annatto oil
• A pinch of pepper
• Chopped fresh onions and cilantro
• salad and fresh herbs

Cut the beef into medium-sized pieces, rinse them in salted water, and then rinse them again in clean water.

Blanch the stems for a few minutes in a saucepan of boiling water, then drain them.

Bring the 3 liters of water to a boil, add the vegetables, and simmer until they are tender.

Add the chopped onion and crushed ginger, then simmer for about 20 minutes.

Add the crushed lemongrass, salt, nuoc-mam, glutamate, sugar, chopped shallots, and shrimp paste, then continue cooking until the bones are tender.

Add the annatto oil to color the broth, then taste and adjust the seasoning as needed.

Season the beef slices with a little powdered bouillon and chopped shallots.

Cook the vermicelli according to package directions and divide it among bowls. Pour the broth over the vermicelli, along with the scallions, add the raw beef, which will cook in the heat, then season with pepper, chopped onion, and cilantro. Serve with fresh herbs.