Beef tendon noodle soup
Beef shortplate and tendon were slow cooked, cooled and chilled (for easier slicing), reheated in broth and served with wide mung bean noodles and blanched spinach.
Servings 4 people
Ingredients
- 1 bag spinach
- 1 teaspoon salt
- 180 grams mung bean noodles (6.3 oz)
- 6 cups best quality broth chicken, pork or beef
- 400 grams beef shortplate (14 oz / 0.88 pounds) slow cooked, cooled and cut into slices
- 400 grams beef tendon (14 oz / 0.88 pounds) slow cooked, cooled and cut into thick slices
- fish sauce to taste
- roasted nori to garnish
- chili flakes to garnish
Instructions
- Boil about eight cups of water in a pot. Sprinkle in the salt and stir.
- Press the spinach into the boiling water and cook for two minutes or just until limp. Scoop out and drain.
- Bring the water to a rolling oil and drop in the noodles. When starting to soften, stir to separate. Cook until tender but still a bit chewy.
- Drain the noodles, dump into a bowl of cold water, leave until cool, then drain.
- Discard the water and pour the broth into the pot. Heat until boiling.
- Carefully slide in the beef and tendon, and simmer until heated through.
- Taste the broth, and add fish sauce if needed.
- Divide the noodles, spinach, beef and tendon among four bowls.
- Ladle in hot broth.
- Garnish with roasted nori and chili flakes, and serve at once.
