Ingredients
- 1 carrot
- 150 g knob celery
- 1 onion
- 1 small piece of ginger
- 1 kg beef for boiling
- 1/2 stick lemongrass
- 1 star anise
- 1 stick cinnamon
- 1 1/2 ts salt
- 1 1/2 L water
- 1 untreated lime
- 1 spring onion
- 1/2 bunch coriander
- 200 g rice noodles, cooked
- 50 g raw mung bean sprouts
Preparation
1. Peel and coarsely dice the carrot, knob celery and onion. Peel the ginger and cut into slices. Add vegetables with meat, spices and water to the pot. Cover with Secuquick softline and close.
2. Heat the pot on highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 60 minutes. At the end of cooking time, depressurize the pot, remove Secuquick, remove the meat and let it cool.
3. If necessary, remove fat from the beef; cut the meat into thin slices, lime into wedges and spring onion into rings. Remove the coriander leaves. Arrange rice noodles with meat, spring onion, mung bean sprouts and coriander in soup bowls and pour in soup.
This recipe has been tested and approved by AMC.
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