Hi-Bol

Ingredients for Hi-Bol

• 350 g cooked ox tripe, sliced small
• 500 g lusay or fresh cooked yellow noodles
• 200 g beef heart, sliced small
• 200 g beef tendon, sliced small
• 250 g beef brisket, sliced small
• 1 large packet pinapaitan mix
• 1.5 litres beef stock
• 2 tbsp sukang Iloco
• 1 whole garlic, minced
• 1 thumb-sized piece ginger, crushed and finely sliced
• 2 medium red onions, chopped
• 6 green finger chillies (siling haba)
• 1 tbsp cayenne pepper
• 1 bunch spring onions, thinly sliced
• 6 boiled eggs, halved
• Fish sauce
• Salt
• Freshly ground black pepper
• Oil

How to cook Hi-Bol

1. 1.Heat oil in a pot and sauté garlic, ginger, and onions until aromatic.
2. 2.Add tripe, heart, tendon, and brisket. Stir-fry over very high heat for 5 minutes until lightly browned.
3. 3.Add beef stock, whole siling haba, and cayenne pepper. Boil, then simmer 45 to 60 minutes until the meats are tender.
4. 4.Stir in pinapaitan mix and sukang Iloco; simmer 10 minutes. Season with fish sauce, salt if needed, and black pepper.
5. 5.Divide noodles among six bowls. Ladle over hot soup and meat, then top each with spring onions and two egg halves.