- Serves 6
- Makes 6
- 4 hours
- Difficulty Medium
- 13 Ingredients
This Dilmah Beef Soup With Moringa, Chilli, Cocoa and Cardamon delivers the very best of fresh flavours with a zesty edge.
For everyone who is a fan of Pho (the Vietnamese style soup that has become so popular in the last decade), you are going to adore this Dilmah Beef Soup With Moringa, Chilli, Cocoa and Cardamon recipe. Filled with the fresh flavours of ginger, coriander and rounded out with chilli, cocoa and cardamon.
We are absolutely in love with the idea of infusing so many flavours into this recipe by way of Dilmah tea! And because the flavours are all neatly stored inside the tea bags, the broth remains beautifully clear and yet packed with flavour.
The recipe for Dilmah Chicken Soup With Cinnamon, Tumeric, Ginger and Nutmeg is simple yet so flavoursome.
The Tea Bags used in this recipe are Dilmah Moringa, Chilli, Cocoa and Cardamon.
In the tasting notes from Dilmah, we discover that this is a natural herb and spice infusion filled with Red Rooibos, Moringa, Chilli, Cocoa and Cardamon; a minty blend of sweet and savoury spices that is delicious in taste and potent in wellness… enjoyed hot or iced!
Look for them at Coles, IGA or Online at Dilmah.
Ingredients (serves 6 | makes 6 Bowls)
- 2 kg Beef Knuckles or Beef Leg Bones
- 4 litres Cold Water
- 2 medium Onions, peeled and quartered
- 4 inch Piece of Ginger, peeled and halved lengthwise
- 20 Dilmah Moringa, Chilli, Cocoa and Cardamon Tea Bags
- 1.5 tbsps Salt
- 1/4 cup Fish Sauce
- 2 tbsps Cane Sugar
- 1 packet 'Banh Pho' Noodles
- 300g Round, Sirloin or Tri-TipSteak thinly sliced across the grain
- 1 Medium Red Onion, thinly sliced in full circles
- 1/4 cup Coriander Leaves
- 1/4 cup Thai Basil Leaves
- Parboil Bones: Add beef bones to a large pot that will hold at least 10 litlres. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top.
- Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 3 litres of cold water.
- Char Onion and Ginger: Move an oven rack to a high position then turn grill to high. Line a baking sheet with aluminum foil.
- Place quartered onions and halved ginger onto baking sheet then grill for 10 to 15 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides.
- Tie the tea bags together with butchers twine to seal.
- Simmer Broth: Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the tea.
- Add 1.5 tablespoons of salt, a 1/4 cup of fish sauce and the cane sugar.
- Continue to simmer broth for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it.
- Strain Broth: Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer.
- To Serve: Divide the beef, noodles and red onion between the bowls and pour piping hot broth over and allow to sit for 3 minutes. Top with fresh coriander and thai basil leaves.