About this recipe:Hot stock is poured over thin slices of beef, cooking the meat, and the soup is then garnished with basil, coriander, beansprouts and lime wedges.
100g (4 oz) rice noodles
1.4L (2 3/8 pints) cold water
2 (500g) containers beef stock
1 knob fresh root ginger, chopped
1/2 teaspoon salt
1 red chilli, chopped
225g (8 oz) beef topside, sliced very thin
good handful fresh basil leaves
handful fresh chopped coriander
100g (4 oz) beansprouts
4 spring onions, thinly sliced
4 wedges lime
hot pepper sauce (optional)
oyster sauce (optional)
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Method Prep:30min › Cook:15min › Ready in:45min
Soak noodles in cold water for 30 minutes. Drain. Bring water to the boil in large pot. Add noodles, and boil 3 to 5 minutes - don't overcook. Drain, and rinse with cold water. Set aside.
Meanwhile, combine beef stock, ginger, salt and chilli in a saucepan. Bring to the boil, and simmer for 15 minutes.
Place equal portions of noodles into 4 large soup bowls, and place raw beef on top. Ladle hot stock over noodles and beef. Garnish with lime wedges, basil leaves, coriander, bean sprouts and spring onions, and serve with hot pepper sauce and oyster sauce.
If you desire your beef to be a little more well done, add the strips to the stock during the last 2 minutes of simmering.