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
Instructions
- 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.
- 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.
- 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.
- 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.
- Put some beansprouts, basil leaves, coriander leaves and a slice of lime on a separate plate. Serve immediately with chillies and spring onion.
