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Published on 11th October 2022 In |

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Ingredients

  • 2 pcs Bihun Jagung URAI
  • 200 g tenderloin, lengthwise sliced
  • 5 cm ginger, thinly sliced
  • 1 onion, cut into 4 parts
  • 2 star anise
  • 5 cm cinnamon
  • 3 cardamoms
  • 4 cloves
  • 1 tsp coriander
  • 1 tsp fennel seeds
  • 1.5 liter water
  • 1 tbsp fish oil
  • 6 meatballs
  • Salt and sugar (to taste)
  • 2 stalk coriander leaves
  • 50 g bean sprouts
  • 5 bird’s eye chillies, roughly chopped
  • 2 stalk Thai basil

Instructions

  • 1. Cook Bihun Jagung URAI according to instructions on the pack. Set aside.
  • 2. Blanch beef, remove and set aside.
  • 3. Grill ginger and onion until brown, remove and set aside.
  • 4. Roast star anise, cinnamon, cardamom, coriander, clove and fennel seed until fragrant.
  • 5. Remove and put into cheesecloth and tie securely with a heat-safe string.
  • 6. Put water alongside beef, grilled ginger, onion and roasted herbs into a pot.
  • 7. Boil until water is reduced into half.
  • 8. Pour fish oil and add meatballs, season with salt and sugar. Put in coriander leaves, bring to a boil.
  • 9. Serve Bihun URAI in a bowl added with bean sprouts on top. Pour beef soup, serve with bird’s eye chillies and Thai basil.

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