BEEF NOODLES

This is a classic Vietnamese meal of beef slices and rice noodles bathed in a clear
soup that belies its rich flavour.

Simmer stock ingredients
for approximately 2 hours.

On top of blanched noodles
and bean sprouts, arrange
desired number of raw and
cooked beef slices.

When satisfied with all the
topping ingredients, ladle
boiling hot soup over.

INGREDIENTS

Beef thigh

Beef fillet

Thin flat rice noodles
Bean sprouts
Spring onions (scallions)
Onion
Preserved soy bean paste
Chilli sauce
Limes

STOCK

Onion

Ginger

Cinnamon sticks
Star anise
Beef bones

Water

SEASONING

Salt
Ground white pepper
Chicken seasoning powder

400 g (14 oz), with some ligaments,
washed and dried
400 g (14⅓ oz), washed and thinly sliced
across grain
2 kg (4 lb 6 oz)
200 g (7 oz), washed and drained well
2–3 stalks, finely chopped
1, large, peeled and thinly sliced
5 g (⅙ oz)
5 g (⅙ oz)
4, quartered and cored

1, large, roasted until golden (slightly burnt),
peeled and lightly pounded
5-cm (2-in) knob, roasted until golden (slightly
burnt), peeled and lightly pounded
2
3
1 kg (2 lb 3 oz), washed, boiled in water,
strained and liquid discarded, or beef stock
granules if beef bones are unavailable
5 litres (160 fl oz / 20 cups)

¼ tsp
¼ tsp
¼ tsp

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