A great pasta dish for any occasion:
Place all broth ingredients in a large saucepan, bring to a boil and simmer gently for 2 to 3 hours, skimming as needed. strain clear soup, reserving beef shank. Taste – the clear soup should taste intense and well seasoned. Separate meat from the bone and cut into small pieces.
For the dumplings, grind meat with pepper & salt. Knead quantity and beat against side of bowl until quite sticky.
Gradually incorporate ice cream and knead until completely absorbed. Form 4 to 5 dumplings from it and cook in salted water until done.
Quench and drain.
Let the clear soup boil again. Add dumplings and salmon meat. Bring to a simmer and add the Chinese celery at the end.
Put bean sprouts and noodles in a suitable bowl and pour soup over them.
Serve with
– white sugar
– fish sauce
– roasted chili spice
– chili vinegar sauce (next recipe)