Ingredients
Units
Scale
Aromatics and spices
- 1 Onion, sliced
- 4cm Piece ginger, peeled and sliced
- 2 Cloves of garlic, peeled and sliced
- 4 Star anise
- 2 sticks Cinnamon, broken in half
- 1tbs coriander seeds
- 4 cardamon pods
Beef broth
- 3 litres Beef stock
- 1/2 cup Fish sauce
- 2tbs Caster sugar
Noodles and beef soup
- 700g Beef tenderloin, lightly frozen and then thinly sliced
-
300g Flat rice noodles
Garnishes and condiments
- 140g Beansprouts, rinsed in cold water and drained
- 1/2 cup Vietnamese basil
- 1/2 cup Mint
- 1/2 cup Coriander leaves
- 1 Red long chilli, seeds removed, thinly sliced
- 1 Lemon, cut into wedges
- Hoisin Sauce, to taste
- Sriracha, to taste
Instructions
Aromatics and spices
- Heat a heavy based skillet over high heat until smoking hot. Cook onion and ginger for a few minutes until fragrant and slightly charred. Add garlic for a few seconds, take care not to burn and set aside.
- Toast spices (star anise, cinnamon, coriander seeds and cardamon pods) lightly in a dry skillet over medium high heat, 2 to 3 minutes and set aside.
Broth
- Place stock and 2 cups of water in a large saucepan, with fish sauce, sugar and all the aromatics and spices. Bring to a boil, reduce heat to low, cover and simmer for at least 20 minutes.
- Strain, discard solids, and then return stock to pan. Cover and return to boil.
Noodles and beef soup
- Meanwhile prepare noodles according to packages instructions. Drain well
- Divide the warm noodles among warmed soup bowls, then topped with thinly sliced beef.
- Pour over the boiling hot broth mixture, the heat will gently cook the meat.
Serve with garnishes and condiments
- Traditionally the soup is served with handfuls of the garnishes and condiments from a shared platter in middle of table.
- Prep Time: 20
- Cook Time: 20
- Category: Beef
- Cuisine: Asian