Pho Bo soup

Ingredients

• 20 g fresh ginger
• 1 small bunch mint
• carrots - 1 pc.
• 2 onions
• 1 bouquet garni
• large lemon
• salt
• 300 g beef fillet
• 4 cubes of beef broth
• 5 st. l. vermicelli
• soy sauce
• 2 slices cooked ham
• the scarf
• zucchini - 1 small

Cooking

Step 1

Place the beef fillet in the refrigerator for 10 minutes. Trim fat from ham. Dissolve bouillon cubes in a saucepan with 2 liters of boiling water. Peel and chop both types of onion and ginger. Bring the broth to a boil, add the ginger, onion, mint and bouquet garni. Cook for 10 minutes, remove from the stove, cover and let it brew for 10 minutes. Peel the carrots, cut into thin strips. Wash the zucchini and, without peeling, cut into slices. Cut beef and ham into small pieces. Strain the broth, add carrots, zucchini and shallots to it. Boil 10 min. Then add beef and cook for another 8 minutes. Then add ham and vermicelli to the soup, cook for another 5 minutes. Pour in soy sauce, salt and pepper. Stir, pour into plates, adding a slice of lemon to each.