Ease : 1

Cost : 2

Spicy : 1

People : 8

Baking : 6 Heures

Ingredients :

• 3 kg of Ribs
• 500 g stewing beef or rump steak or other piece of tender beef
• 4 onions
• 1 piece fresh ginger, minced
• 1 cinnamon stick
• 1 teaspoon black peppercorns
• salt
• 500 g of fresh rice noodles or 250 g of dried noodles
• 500 g of fresh bean sprouts
• 6 spring onions
• 4 tomatoes
• nuoc mam sauce
• lemon juice
• 2 green or red chilis
• chopped coriander leaves

Preparation :

Put the dish of ribs and beef pot roast in a pressure cooker filled with cold water,
add 2 chopped onions, ginger, cinnamon, peppercorns and salt. Cover and let simmer for 6 hours on low heat.

Cook noodles in another pot, they should remain fairly firm.

Put the bean sprouts in a colander and pour over boiling water, remove and let cool, then remove all the blackened tails.

Mince the spring onions, cut tomatoes into thin slices, peel and cut the remaining 2 onions into thin slices. Cut the beef into thin slices.

To serve : Put a certain amount of noodles, bean sprouts, a few slices of beef, sliced ​​tomatoes and onions in each bowl and pour the broth.

The guests add themselves the nuoc mam sauce, lemon juice, chillies and coriander.

Tips : Serve immediately to table, taking the warm broth and adding the various ingredients in each bowl.

Anecdote : This is the national dish of Vietnam! It is rather like the Moh Hin Gha of Burma.