2cupsof mung bean sproutsblanch briefly in hot water
Salt and white pepper powder to taste
1Tbspred pepper flakes
Spices:
2tspof turmeric powder
3pcs of cardamom pods
¼tspof cumin powder
Instructions
Cook the noodles as directed on the package and toss with a bit oil and set aside.Heat up oil in a wok. Add in red chili paste, shallots, garlic, and spices and saute until they are really fragrant, about 5 minutes
Add in the meat and continue to saute until they turn color. Add in beef broth, sweet soy sauce, tomatoes, and lower the heat and let it simmer until the meat is cooked through and tender, about 45 minutes to 1 hour. Have a taste and season with some salt. The broth should be spicy and lightly sweet. Add a bit sugar if needed
When ready to serve:
Bring the soup back to a rolling boil. Portion the cooked noodles, mung bean sprouts into serving bowl and ladle the meat and hot broth over the noodles. Garnish with spring onion and red pepper flakes, and serve immediately