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Ingredients for 8 meals

2 kilogram of beef leg washer

5 onions (2 Brown and 3 red)

1 piece of ginger (so. 60 grams)

3 star anise

1 rod cinnamon

2 cloves

1 large spoon white peppercorns

225 grams of surface rice noodles

Pinch of salt

1 large spoon sesame oil

300 grams of fillet of beef

½ Federal Basil

½ Federal coriander

½ Federal Mint

250 g mung bean sprouts

2 green chili

1 biologically lime

Thai fish sauce to taste)

The preparation process

Leg plates covered with cold water in a saucepan and bring to the boil. 5 minutes to cook, drain and rinse thoroughly cold.

Brown the onions into two halves crush. A frying pan with aluminum foil , the Onion halves with the cut surface down into the frying pan . For more heat on the electric stove heavy brown.

Ginger slices of unpeeled crush.

Star anise, cinnamon, cloves and peppercorns in a tea strainer or a small piece of waste cloth .

The Leg washers again into the pan and cover with 3 liters of water. Onions, ginger and spices (in the sieve or bags) and bring everything to the boil. 2.5 hours cook at medium heat, occasionally the resulting foam with a foam trowel skimming. If too much liquid overcooked, water to Giessen (up to 1 liter).

While the liquid boils, rice noodles 30 minutes soak in cold water.

Rice Noodles drain. Then in plenty of salted water for 1 minutes to cook, in turn drain and put you off. With the sesame oil mix.

The filet steak as thinly as possible crushing.

Peel the onions and red in very thin slices crush.

The herbs in clean water, shake dry and pluck off the petals.

Mung bean sprouts in a sieve and rinse and drain. Chili in water to clean and rings in crush. Lime eighths. All prepared ingredients cold.

After 2.5 hours steaming time the leg washers from the broth. The meat from the bone and into small cubes crush.

The broth through a fine sieve, degrease and in a saucepan and heat up again.

The meat cubes back in and the broth with salt and fish sauce seasoning. The prepared ingredients temper and decorative. At a table in shells and with boiling hot liquid immersion.