Rich Chinese best beef stock from an OXO!

This is great for a beef stock when cooking a noodle soup, Chinese or Vietnamese style and you have no beef bones. It took me straight back to a Chinese noodle soup man where we had breakfast every day in Bangkok. It should not work, but it does!

1lt Water
1 Oxo cube
1 Onion, finely chopped
3cm. Ginger, sliced. (Or use 1tsp ground ginger)
1 Cinnamon stick
5 Peppercorns

2tbs Hoisin Sauce
2tbs Fish sauce

Simmer everything, except the hoisin and fish sauce, for 45 minutes, then strain through a sieve.

Add the hoisin and fish sauce and it’s ready.

This is great to use up small amounts of leftovers for breakfast or lunch. Just add rice/egg noodles, meat and some beansprouts/juilienned veg and fresh herbs.

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