How to make it
7 steps. Take it one step at a time.
Place the chicken and beef marrow bones
Place the chicken and beef marrow bones in a large soup pot and cover with approximately 4 liters (4.2 qt) of cold water. Bring to a very slow simmer over medium heat.
As the water starts
As the water starts to simmer, foam will rise to the top. Carefully skim off all the foam with a fine mesh spoon until the liquid is clear.
15 minAdd the salt and black peppercorns
Add the salt and black peppercorns. Lower the heat to the minimum setting, ensuring the liquid barely bubbles. Simmer uncovered for 1 hour.
1 hrAdd the carrots, parsnips, celeriac, whole onion, garlic
Add the carrots, parsnips, celeriac, whole onion, garlic, and the bunch of parsley. If the water level has dropped significantly, top up with a little more water. Simmer for another 1.5 to 2 hours until the vegetables are tender and the meat is falling off the bone.
2 hrRemove the pot from the heat
Remove the pot from the heat. Carefully take out the meat and vegetables and place them on a platter. Strain the broth through a very fine sieve or a cheesecloth into a clean pot.
Boil the vermicelli noodles according
In a separate pot of salted water, boil the vermicelli noodles according to package instructions. Drain and set aside.
5 minServe the clear broth
Serve the clear broth in bowls, adding the cooked noodles, pieces of meat, and slices of the cooked root vegetables to each portion.
A little kitchen wisdom
The secret to a clear broth is to never let it boil vigorously; it should only 'smile' (gentle bubbles). Skimming the foam at the start is crucial for clarity.
