ingredients

  • 1 kilo fresh fine noodles
  • ingredients for the beef topping:
  • 1 kilo beef batok , cubed
  • 20 Thin slices of ginger
  • 3/4 cup soy sauce
  • 4 Tbsps brown sugar
  • 3 pcs star anise
  • other toppings:
  • 1 whole Pechay baguio sliced
  • spring onions , chopped
  • for the soup:
  • 1 kilo Pork bones
  • 10 cups Water

steps

  1. Cook noodles according to package instructions. Set aside.
  2. For the beef topping: Par-boil beef in water for 2 minutes and drain the water. In a pan, sauté ginger for a few minutes then add in the par-boiled beef cubes, soy sauce, sugar, star anise, and 5-6 cups water and mix well. Transfer to a pressure cooker and cook for 30 minutes or until the beef is tender. The soup/broth should be reduced and may be served as a sauce or flavoring for your soup. Let cool and set aside.
  3. For the soup: Rinse pork bones in water. In a large soup pot, boil water. Drop pork bones and boil for 2 minutes, then drain them and discard water. This step is necessary to eliminate the odor of the pork. In another soup pot, place par- boiled pork bones in 10 cups water. Bring to a boil, cover, and simmer for 1½ hours.
  4. To serve: In a serving bowl, place blanched noodles, top with softened beef cubes, pechay Baguio and spring onions, then pour hot soup. If you want a more flavorful soup, add a few tablespoons of beef sauce. Serve hot.