Ingredients ( for 6 people) :
300 gram beef
250 gram tongue ( I replaced with beef)
5 bay leafs
2 lemon grass
6 lime leafs
4 teaspoon salt
1 tablespoon sugar
2 block of beef stock
2 spring onion / green onion, cut 1 cm
3.000 ml water
2 tablespoon of cooking oil for stir-fry
Put in to processor (fine spices) :
12 small red onion / 4 shallots
6 garlic
1 teaspoon white pepper
2 cm fresh ginger
3 cm fresh turmeric
3 pcs big chili (take out the heart)
Serve together with :
1 pcs potato steamed / boiled with skin (200 gram), then fried until golden, then cut into slices
2 pcs tomato sliced
2 pcs celery, cut to 1 cm
120 cabbage finely sliced
300 gram chinese noodle (boiled as per direction on package)
180 gram vermicelli (boiled as per direction on package)
12 pcs vermicelli roll (**) slice each to 4 pcs
4 tablespoon sweet soy sauce
2 pcs lime cut into wedges
fried / grilled onion (I bought ready made grilled onion)
Directions of making the soup:
1. Cook beef until tender (I use pressure cooker about 20 minutes). Take out the beef, tongue and cut into pieces. Put them back into the soup
2. Heat the cooking oil in a pan, stir-fry fine spices, bay leafs, lemon grass, lime leafs until it become golden red, pour all into the soup.
3. Add salt, sugar, beef stock and mix it well.
4. Just before serving, add in spring onion / green onion.
5. To serve it : put the chinese noodle, vermicelli, cabbage in bowl. Pour the soup on top it and garnish with potato, tomato, vermicelli roll, celery and fried onion. Serve with Lime wedges and sweet soy sauce.
** To make Vermicelli roll :
100 gram of vermicelli soak in warm water for about 10 minutes.
1 pcs of shallot, thinly sliced
2 table spoon of cooking oil
1/2 teaspoon of salt
12 pcs of spring roll skin (I bought in asian store, ready made).
Heat cooking oil in pan, fry shallot until it become golden brown, add in vermicelli. Stir-fry for 5 minutes and add in salt. Set aside.
Wrap the vermicelli into spring roll wrapper and fry until golden brown.
