Vietnamese Beef Noodle Soup
ingredients
1 medium piece of fresh ginger
1 large onion
3 litres (12 cups) water
1 kg (2 lbs) beef bones
400 g (13 oz) beef brisket
pinch of salt
pepper
1 cup bean sprouts
250 g (8 oz) flat rice noodles
250 g (8 oz) raw beef striploin, thinly sliced
1 medium onion, sliced
1/4 cup baby leeks, finely cut
1/2 cup ngo gai (saw-leaf herb) leaves, chopped
1/2 cup coriander leaves, chopped
garnish
1 tbsp chilli sauce
3 tbsp yellow bean sauce
2 small red chillies, sliced
2 limes, cut into wedges
mint leaves
ngo gai leaves
coriander leaves
preparation
Grill ginger and onion until the skins are burnt.
In a deep pan, combine water, bones and beef brisket.
Bring to the boil, skiming frequently, to remove residue.
Add salt, grilled ginger and onion, star anise and cinnamon.
After 45 minutes, remove the tender cooked beef and slice it very finely.
Drain the soup into a separate container, adding salt and pepper to taste
Wash and drain bean sprouts.
Quickly blanch rice noodles and bean sprouts in boiling water, to soften, but do not over cook.
Arrange in a a soup bowl.
Top with sliced beef brisket, raw beef striploin, sliced onion, chopped baby leeks, ngo gai and coriander leaves.
Pour the boiling soup into the bowl and sprinkle with freshly ground pepper.
By that time the raw beef should be medium -cooked.
Serve with chili and yellow bean sauces, sliced chilli, lime wedges, mint, ngo gai and corianer leaves.
helpful hints
Grilling the ginger and onion can be done either over an open flame or simply in a pan.
Chicken is a delicious alternative to beef, and most Vietnamese restaurants offer both versions