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Ingredients
- 175g dried Rice noodles
- 75g bean sprouts
- 6 large Spring onions, thinly sliced
- handful mint leaves
- handful coriander leaves, roughly chopped
- 1 red chilli, seeded and thinly sliced
- 1 lime, cut into wedges
- 275g fillet steak, thinly sliced
- Salt
For the broth
- 1 cube of beef stock
- 900g beef marrow bones
- 225g shin beef, chopped in half
- 6 Cloves
- 1.5 tsp Black peppercorns
- 3 cm piece fresh ginger, sliced but not peeled
- 8 cm cinnamon sticks
- 3 Star anise
- Green cardamom
- 2 tbsp Fish Sauce, plus extra to serve
Method
1. Put the rice noodles into a large bowl, cover with lots of boiling water and leave to soak for 15 minutes.2. Put the beef stock cube into a large saucepan and cover with 1 litre boiling water. Add the marrow bones and the shin of beef.
3. Add the spices and ginger to the broth pan and simmer.
4. Meanwhile put the mint and coriander leaves, chilli, lime wedges and some fish sauce into separate small bowls and arrange them on 1 large or 6 dinner plates.
5. Divide the rice noodles into 6 serving bowls. Bring the broth back to a vigorous simmer. Take a large soup ladle and fill it with some of the fillet steak slices. Dip the ladle into the boiling stock and leave for 5-10 seconds, until the beef has changed to pale pink, then pour into one of the bowls and top up with extra broth to cover the noodles. Repeat for each of the bowls. Serve immediately.
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