Beef and Vegetables Noodle Soup Recipe

Ingredients : Serves 4

750 g

500 g

2.5 liters

2.4 cm

4

3

1

2

2

500 g

1/4

1/4

250 g

50 g

1

1

2

Beef bones

Braising steak, cut into large pieces

Water

Fresh root ginger, peeled and sliced

Shallots, thinly sliced

Star anise

Cinnamon stick

Dried tangerine peel (optional)

Nuoc cham sauce

Fresh flat rice noodles

Salt

Pepper

Bean sprouts

Lettuce

Red chili, chopped

Lime, cut into thin wedges

Spring onions (scallions) sliced

• Put the bones, beef, water, ginger, shallot, star anise, cinnamon, tangerine peel, salt, pepper and nuoc cham sauce into a large pot.

• Bring to boil, skimming.

• Reduce the heat to simmering point and cook for 2 1/2 hours, skimming when necessary.

• Strain the soup. Remove the pieces of beef and cut up.

• Put the fresh noodles, bean sprouts and lettuce into a pan of boiling water and heat through. Drain.

• Divide the noodles, bean sprouts, lettuce and meat into 4 bowls.

• Pour the soup over them.

• Garnish each bowl with coriander sprigs, red chili and lime wedges.

• Serve hot.