Recipe for 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 (1/8 oz) of salt
pepper

1 cup:
(8 oz) bean sprouts
(8oz) flat rice noodles
(8oz) raw beef strip loin, thinly sliced

1 medium onion, sliced
1/4 cup (2oz) baby leeks, finely cut
1/2 cup (2oz) Ngo Gai (saw-leaf herb) leaves, chopped
1/2 cup (2oz) coriander leaves, chopped

Garnish:
1 tbsp (1/2oz) chili sauce
3 tbsp (1 1/2oz) yellow bean sauce 2 small red chilies, sliced 2 limes, cut into wedges mint leaves
ngo gai leaves
coriander leaves

Instructions:

Grill ginger and onion until the skins are burnt.
In a deep pan, combine water, bones and beef brisket.
Bring to the boil, skimming 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 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 strip loin, 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 chili, lime wedges, mint, Ngo Gai and coriander leaves.

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.