Rinse the long-grain rice, place in a colander and drain.
Let it bubble in the water.
In the meantime, briefly rinse the beef, dry with kitchen paper and chop very finely.
Make the marinade with the following ingredients: salt, 1/2 tsp pepper, sugar, 1/2 tsp crushed garlic, finely chopped onion, rice liquor, 2 tbsp nuoc mam sauce and oil. Stir everything well, pour over meat, mix well and let sit for 30 min.
In the meantime, peel spring onion and chop finely.
Rinse parsley and mint, dry and chop finely.
Drain shallots, finely chop peppers and grind roasted peanuts.
Clean ginger and cut into tender strips.
For the sauce, mix well the remaining nuoc mam sauce, remaining garlic and ginger strips and peppers and pour into a sauce bowl.
Dressing: Only when all the guests are seated at the table, put beef together with ingredients into the rice pot form, stir quickly with the tablespoon, bring to the table on the spot.
At the table, the housewife fills each dinner bowl with soup, sprinkles it with freshly ground pepper, pickled shallots and ground peanuts. If desired, everyone can season the soup with chopped parsley , mint and with juice of a lemon.
Drinks: Herbal tea
Tips: According to your mood, you can add one egg yolk at a time to the soup bowls form, stir well and blanch with soup (overbrew).
The soup is very digestible, because the beef is only leic
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