Ingredients
3 eggs (serves 3)
150g beef
300g rice noodles
Vegetables (as desired)
Mushrooms (as desired)
Salt (to taste)
Pepper (to taste)
3 tablespoons fried garlic
3 tablespoons fish sauce
2 stalks chopped celery
3 stalks chopped scallions
Beef Marinating Step 1
Here is what you need: rice noodles, beef, veggies, an egg, and some mushrooms if you like. To prep the beef, slice it thin and toss it in a marinade of light soy sauce, Shaoxing wine, Shacha sauce, pepper, cornstarch, and oil. Give it a good mix and let it rest for 15 minutes—this is the secret to flavor-packed beef!
Heat up a clay pot of water until boiling. Add the dried squid shreds and julienned ginger, allowing them to stew for a few minutes to build a savory base. Drop in the mushrooms and blanch until cooked through. Finish the soup with a pinch of salt, pepper, and fresh celery bits.
Boil water in a wok to blanch the noodles, then scoop them into your bowl. Give the veggies a quick dip, drain them, and pile them on top. Now for the flavor boost: add a dash of fish sauce, some crispy fried garlic, and black pepper. Finally, place a perfectly poached egg on top, and you’re ready to eat!
Get that clay pot boiling again! Drop in the marinated beef and cook it quickly, then transfer the meat to your bowl. Ladle the rich broth over the noodles and beef, and finish it off with a generous sprinkle of scallions.
Plate it up and serve!
