Ingredients:

225 g
450 g
75 g
 

Soup ingredients:
600 g
600 g
2 stalks
2
3
1 tsp
12 cups

Seasoning:

Marinade:
2 tsp
1/2 tsp

 

beef fillet
rice sheets
trimmed green bean sprouts
carrot shreds
a pinch of spring onion dices

ox bone
beef brisket
lemongrass
onion
bay leaves
peppercorns
water

salt
fish gravy

fish gravy
caltrop starch
a dash of sesame oil
a pinch of pepper

Method:

1. Scald ox bone and beef brisket. Rinse well. Transfer to earthen pot. Then add 12 cups of water. put in lemongrass, onion, bay leaves and peppercorns. Bring to the boil. Remove bubbles on the surface. Simmer over low heat for 6 hours. Strain and add seasoning. This forms the beef soup.

2. Thin slice beef fillet. Add marinade ingredients. Mix well. Wash trimmed sprouts. Drain well.

3. Place trimmed sprouts in the bowl. Put in a suitable amount of blanched rice sheets on sprouts. Add scalded beef (just cooked) on rice sheets. Pour boiling beef soup on top. Sprinkle with carrot shreds and spring onion dices. Serve.