Mami (Philippine beef noodle soup)

It has been almost 5 years since my last mami or beef noodle soup. I just missed it so much, so I decided to make it last week. A yummy soup for a cold rainy weather is always the best!

So this is my own rendition of Mami because some of the ingredients are not available here.

All you need:

250 grams egg noodles (cooked as what in the pack says)

Lean beef (sliced into tiny chunks)

1 beef knucle (for the stock)

Carrots (sliced thinly)- for garnishing

bell pepper (sliced thinly) for garnishing

Chinese cabagge (sliced thinly) for garnishing

2 pcs. spring onions (sliced thinly) for garnishing

1 onion

thumbsize ginger

2 liters water

salt and pepper

2 tbsp. oil

3 tbsp. fish sauce

pinch of Vetsin

2 pcs eggs (fried and sliced thinly) for garnishing

chicharon (pork skin crackling) crushed- for garnishing

Set the garnishing ingredients aside

for making the stock:

saute the onion then add the beef chunks, when the color turns brown, add the beef knuckle, ginger and water. Simmer until the beef chunks are soft. Put the fish sauce, vetsin and pepper (taste if it is salty enough for you, you can add more fish sauce or salt)

Put the boiled noodles in a bowl (enough for 1 person) put some vegetables (it is sliced thinly, so it will be cook with the hot stock) then add some eggs and chicharon. Pour the hot boiling stock into the noodles. Just enough for one person. Then set aside for 2 minutes to let the vegetables cook and enjoy!