• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Ingredient

  • Stock
  • 1 kg beef bones
  • 4 stalks lemongrass
  • 4 star anise
  • 3 onions (keep whole)
  • 50 g ginger (bruised)
  • 5 cm cinnamon stick
  • 6 cloves
  • 2 stalks leek (sliced into 5-6 cm lengths)
  • 150 g carrot,cut into chunks
  • 1½tsp white peppercorns
  • 1½tsp black peppercorns
  • 2 litres water
  • 3-4 tbsp fish sauce or to taste
  • 15 g rock sugar
  • Ingredients (A)
  • 250 g beef tenderloin (thinly sliced)
  • 300 g Vietnamese flat rice noodles
  • Some beansprouts,tailed
  • Several lime wedges
  • ½cup fresh basil leaves
  • ½cup fresh coriander leaves
  • 1-2 chillies (seeded and sliced)
  • chopped spring onion


  1. To prepare the stock: Blanch the beef bones briefly in boiling hot water. Rinse and place in a stock pot with the rest of the ingredients. Bring to a boil and skim off surface scum from the stock.
  2. Reduce the heat, cover and simmer for 1½-2 hours. Skim off any scum that appears, then strain the stock through a fine sieve. Put the stock over a very low heat to keep it warm.
  3. To serve: In another pot, bring water to a boil and add the dried noodles. Cook until noodles are tender but not mushy. Beansprouts can be scalded briefly or, if preferred, kept crunchy.
  4. Put a little of the prepared noodles in each serving bowl and add a few slices of beef tenderloin. Pour the hot soup stock over.
  5. Put some beansprouts, basil leaves, coriander leaves and a slice of lime on a separate plate. Serve immediately with chillies and spring onion.

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