👨‍🍳 Instruktioner

1. 1

   In a large pot or Dutch oven, combine beef chuck, beef bones, lemongrass, galangal, shallots, garlic, and makrut lime leaves. Add water, fish sauce, salt, and black pepper.

   💡 Proffstips: Ensure beef bones are well-rinsed.
2. 2

   Bring the pot to a boil over high heat, then reduce heat to low, cover, and simmer for at least 1 hour and 15 minutes, or until the beef is very tender.

   💡 Proffstips: Skim off any impurities that rise to the surface during the first 30 minutes of simmering.
3. 3

   Remove the beef and bones from the broth. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Shred or slice the cooked beef into bite-sized pieces.

   💡 Proffstips: You can reserve the cooked beef to add back to the soup later, or serve it as a side.
4. 4

   Bring the strained broth back to a simmer. Add the rice noodles and cook according to package directions until tender.

   💡 Proffstips: If using fresh noodles, they will cook much faster than dried ones.
5. 5

   Ladle the soup into bowls, adding some of the cooked beef to each bowl. Garnish generously with fresh dill, cilantro, green onions, fried garlic, and chili flakes if desired.

   💡 Proffstips: Serve immediately with extra fish sauce and lime wedges on the side.