This is from a Vietnamese cookbook, lent to me by a friend. The ginger makes for a spicy, flavourful broth.
- 450 g flat rice noodles
- 225 g bean sprouts
- 8 shallots, thinly sliced
- 4 tablespoons finely chopped coriander
- 225 g filet of beef, very finely sliced
For the broth
- 1 2⁄3 liters beef stock or 1 2⁄3 liters canned beef consomme
- 115 g piece fresh ginger, cut into matchsticks
- 2 sticks cinnamon bark
- 1⁄2 teaspoon coriander seed
- 3 pieces star anise
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 4 teaspoons fish sauce
- hoisin sauce, to taste
- chili sauce, to taste
- 2 limes, cut in half
- 2 fresh red chilies, finely sliced
- 1 bunch Thai basil
- Make the broth by bringing the stock to a boil.
- Add the ginger, cinnamon, coriander seeds and star anise.
- Simmer for 15 minutes, then add the sugar, salt, pepper and fish sauce.
- Strain the broth and return to the pan, keeping hot over a low heat.
- Boil a pan of water and cook the noodles until al dente.
- When you put the noodles in the water, put the beef in the hot broth to cook. You don't need to boil it. The beef will cook just from the heat of the broth because it is so thinly sliced.
- Drain and divide the noodles among individual bowls.
- Add a handful of beansprouts, some shallots and coriander.
- Ladle the hot broth and beef over.
- At the table, each person can add the hoisin sauce, chilli sauce, lime juice, fresh chilli and basil to taste.