Vietnamese beef rice noodle
3 serves /
1.5L (6cups) cold water or beef stock
1 brown onion, chopped
2cm piece ginger, peeled, sliced
2.5 whole star anise
1 cinnamon sticks
1/2 tsp black peppercorns
1/2 tsp coriander seeds
1 tsp fish sauce
1 tsp lime juice
50g rice noodles
100g beef fillet steak, thinly sliced
1 cups (55g) bean sprouts
2 green onion, sliced
1/2 cup mint leaves or coriander leaves
Add the 2.5L of water, beef bones, chopped onion, ginger,star anise, cinnamon, peppercorns clovers and coriander seeds in a large pot heat to boiling over high heat (if you have a beef stock, use it instead of water & bones), and reduce heat to very low and cook for 1 and half hours. Remove from heat and set aside to cool.
Remove and reserve any meat from the bones and get rid of remaining solids.
Again, heat the soup over high heat and bring to a simmer. Add the fish sauce and lime juice and stirring well. Taste and season with salt, pepper, fish sauce and lime juice.
Meanwhile, put the noodles in a large bowl and pour over enough of boiling water. leave it for 5 mins to soak and make sure, drain well.
Put noodles first evenly among serving bowls. sliced beef top of the noodles and pour the hot soup. Add bean sprouts, green onion, chilli, mint and coriander. Serve with lime wedges if you want.