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Mgallina
Vietnamese broth
Bouillon of onion, ginger, beef marrow pipes, coriander seeds, cinnamon sticks, cardamom pods, star anise and fish sauce.
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Ingredients
Directions
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Preheat the oven to 220 ºC.
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Meanwhile, cut the onion with zest into quarters and the ginger into long slices.
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Place the onion and ginger with the beef marrow pipes in a roasting pan and roast in the oven for 20 minutes, until golden brown. Turn halfway.
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Heat a frying pan without oil or butter. Roast the coriander seeds, cinnamon sticks, cardamom, star anise and cloves for 3 minutes on medium heat.
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Put the spices with the beef marrow, onion, ginger and the bouillon tablet in a pan with the water and bring to the boil.
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Leave to cook gently on a low heat for 2 hours.
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Strain the stock and add the fish sauce.
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Nutrition
95Calories
Sodium0% DV1.280mg
Fat11% DV7g
Protein10% DV5g
Carbs1% DV3g
Fiber24% DV6g
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