1/2 liter of beef or chicken broth 4 star anise 4 cloves 2 cinnamon sticks 4 cm piece of ginger sliced 2 tbsp fish sauce
Ingredients
300 g Lapin Liha’s reindeer tenderloin 4 spring onion stalks 1 red chili 1 lime 1 pot of Thai basil, coriander, and/or mint 2 dl mung bean sprouts 250 g rice noodles (Sriracha chili sauce)
Instructions
Put the broth ingredients in a pot and let simmer for 20 minutes on low heat. There’s a lot of variation in ready-made broths, so taste and add spices if needed to get the desired strength of the broth.
Put a large pot of salted water to boil.
Slice the green onions and chili. Cut the lime into wedges and coarsely chop the herbs.
Slice the meat very thin against the grain. Place the slices in a large sieve and blanch in the salted water until pink, about 1 minute. You can also pan-fry the meat if that feels easier.
Blanch the sprouts in a sieve for a couple of minutes and set aside. Cook the noodles until done, about 3 minutes, and drain.
Divide the noodles and sprouts into soup bowls and add the meat, onion, chili, and herbs on top. Ladle the hot seasoned broth into the bowls without the spices. Squeeze lime over it and, if you like, add heat with sriracha.
