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1 piece of ginger root 3-4 cm long;
1 onion bulb
1/4 lemongrass stalk
800 g beef bones
350 g boneless beef
300 g Makfa spaghetti
4 strips of green onion
4 sprigs of cilantro
time 2 hours
Additional properties For kids
1. Peel ginger, onion and lemongrass; shred ginger, mince lemongrass, leave onion whole. Place beef bones in a pot, pour 2 l of water, bring to a boil, add salt and cook over medium heat for 1 hour. Add beef, ginger, lemongrass, and onion bulb, and cook for 1 more hour. Put onion bulbs out, strain the broth, cool meat a bit and cut into thin slices.
2. Boil spaghetti in slightly salted water for 9 minutes according to the instructions on the packaging to al dente perfection. Get it in a colander, rinse in cold water first, then in hot water to make spaghetti springy.
3. Place macaroni in serving bowls, then meat, green onion chopped into circles and cilantro leaves. Pour with the broth and serve right away.
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