4 Serves
95 Mins
Soak the beef bones and brisket in cold water for 30 minutes to remove excess blood, then drain.
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ThaiVitamin E
1 mg / 15 mgVitamin K
53 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
75 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
595 mg / 1,250 mgPotassium
817 mg / 4,700 mgSodium
1769 mg / 2,300 mgZinc
14 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
88 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
14 g / 20 gCholesterol
245 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Place the bones and brisket in a large stockpot, cover with water, and bring to a boil. Boil for 10 minutes, then discard the water and rinse the bones and meat thoroughly.
Return the cleaned bones and meat to the pot, add fresh water, and simmer over medium heat for 40 minutes until the broth turns milky and the meat is tender.
Remove the meat, slice it thinly, and prepare the noodles. Season the broth with salt and black pepper to taste.
Divide the cooked noodles and sliced beef into bowls, ladle the hot broth over them, and garnish with chopped green onions.
63
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g34
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Malaysian