Beef soup - asian style

: food, December 17 2022 ▶

I do not dare to call this "Pho" as someone might put a prize on my head. But it is inspired by it. At first I doubted myself if I should put it on display, but then I thought "well, I have been eating this soup 4-5 times per month, so it has got to be good".
Step 1 - preparing the stock:
- 1kg beef of choice (I prefer a little bit fat on it)
- 2l water
- 2 carrots
- 1 onion
- 2 bay leaves
- 3 celery sticks
- a tea spoon of black pepper
- 3 cloves
- 2 star anise
Put everything in a pressure cooker and give it 45-50minutes on "high" (after the pot starts hissing). Let it cool so you can operate easily after. Use large strainer to separate the stock from everything else. Separate the meat and cut it in small pieces. Squeeze-drain the remaining stock from the vegetables. Throw away any spice and vegetable leftovers.
Step 2 - portion for 1 person and leave the rest in the fridge:
- 350ml stock
- 30-40g Chinese soup noodles
- 150g of the beef meat from above
- 1-2 table spoons of fish sauce
Let this simmer for ~10 minutes. You can boil 1 egg (in a separate pot) for 6mins if you feel fancy.
Step 3 - getting it together:
- cut 1/2 green onion in small pieces
- cut 1 carrot on thin slices
- cut some parsley (I hate coriander, but it is up to you)
- cut the boiled egg in half
- pour the boiling soup in a deep serving dish and add the onion, the carrot, the parsley and the egg
- grind black peeper, add some chilly and lemon juice to taste
Enjoy this nice, warming meal, good enough for lunch in a cold winter day.