What to Buy1. Meat, something like schnitzel meat, 800 grams
2. 4 Eggs
3. Green onion, 1 bunch - parsley or cilantro work too
4. Onion, one large onion, plus two shallots
5. Garlic, 4 heads
6. Ginger, fresh, about a tablespoon's worth
7. Soy sauce
8. Rice vinegar
9. Rice noodles, 300-400 grams
10. Chili paste, like tomato paste, 100 grams
11. Sunflower oil, salt, pepper
How to Make It1. Cut the onion in half and crosswise, cut the garlic crosswise, and cut the ginger into matchsticks and then in half (ginger adds heat, so don't use more than a tablespoon)
2. Cut the beef into long, flat strips about 5 centimeters long
3. In the deepest pot you have, pour in sunflower oil and heat it, add the onion, fry stirring over medium heat for about two minutes
4. Add the garlic, ginger and meat, fry and wait for the liquid to evaporate; once the meat browns and gets slightly crispy, add the chili paste and mix everything well
5. Pour in 2.5 liters of water, add a teaspoon of salt, 3 tablespoons of soy sauce and 2 tablespoons of rice vinegar, bring to a boil and cook covered for 1.5 hours on low heat, just barely simmering
6. Put the eggs on to boil in plenty of water, with the water gently boiling. They need to cook for about 10 minutes. Then drain the water and immediately pour cold water over them - that way they'll peel easily; peel them and put them in soy sauce, turning them so they're evenly coated
7. Cook the noodles the same way you'd cook pasta, in about two liters of water - they cook faster, check the package, about three minutes - drain in a colander and rinse with water. Careful! :-) They'll get sticky after that, so it's best to do this right before serving
8. Now chop the green onion, two stalks per bowl of soup. Also for each bowl, you'll need an egg, cut into wedges
9. Put the noodles in the bowl, the sliced egg, onion or herbs. Ladle in two scoops of soup along with the meat - you can add more if you like
2. 4 Eggs
3. Green onion, 1 bunch - parsley or cilantro work too
4. Onion, one large onion, plus two shallots
5. Garlic, 4 heads
6. Ginger, fresh, about a tablespoon's worth
7. Soy sauce
8. Rice vinegar
9. Rice noodles, 300-400 grams
10. Chili paste, like tomato paste, 100 grams
11. Sunflower oil, salt, pepper
How to Make It1. Cut the onion in half and crosswise, cut the garlic crosswise, and cut the ginger into matchsticks and then in half (ginger adds heat, so don't use more than a tablespoon)
2. Cut the beef into long, flat strips about 5 centimeters long
3. In the deepest pot you have, pour in sunflower oil and heat it, add the onion, fry stirring over medium heat for about two minutes
4. Add the garlic, ginger and meat, fry and wait for the liquid to evaporate; once the meat browns and gets slightly crispy, add the chili paste and mix everything well
5. Pour in 2.5 liters of water, add a teaspoon of salt, 3 tablespoons of soy sauce and 2 tablespoons of rice vinegar, bring to a boil and cook covered for 1.5 hours on low heat, just barely simmering
6. Put the eggs on to boil in plenty of water, with the water gently boiling. They need to cook for about 10 minutes. Then drain the water and immediately pour cold water over them - that way they'll peel easily; peel them and put them in soy sauce, turning them so they're evenly coated
7. Cook the noodles the same way you'd cook pasta, in about two liters of water - they cook faster, check the package, about three minutes - drain in a colander and rinse with water. Careful! :-) They'll get sticky after that, so it's best to do this right before serving
8. Now chop the green onion, two stalks per bowl of soup. Also for each bowl, you'll need an egg, cut into wedges
9. Put the noodles in the bowl, the sliced egg, onion or herbs. Ladle in two scoops of soup along with the meat - you can add more if you like
