- 150 gr vermicelli (thin rice noodles)
- 125 gr beef tenderloin or sirloin
- half onion
- 100 gr soybean sprouts
- half dried chili
- basil leaves
- mint leaves
- 1 lime
For the fish sauce:
- 1/4 dried chili
- 1 clove garlic
- 25 gr sugar
- 1/2 lime
- 1 tbsp fish sauce
- 60 ml water
For the broth:
- 125 gr beef bones
- 100 gr beef tenderloin
- 1,5 l water
- 1 onion
- 1 or 2 cloves garlic
- 2 or 3 shallots
- 2 cm fresh ginger
- 1 star anise
- 1 cinnamon stick
Place soybean sprouts, coriander, basil leaves, mint leaves and dried chili in bowls with water. Set them aside.
Chop onion, garlic, shallots and ginger, and fry them in a pot with a little oil on medium heat.
When they are brown, add beef bones, beef tenderloin, star anise, cinnamon stick, pepper, salt and water. Cover the pot. When it starts boiling, reduce the heat and let it cook for 1 hour. Occasionally remove the foam from the surface.
Chop chilli and garlic. Squeeze the lime. Place chili, garlic, sugar, lime juice, fish sauce, salt and water in a bowl, and beat them until it is a smooth sauce.
Place a pot with water on medium-high heat. When it starts boiling, add vermicelli and let them cook for 2 minutes. Then, remove them from the heat and place them in a bowl with cold water. Then, drain them.
When the broth is ready, remove the meat and let it cool. Strain the broth and place it again into the pot. Add 2 tablespoons of the fish sauce and place the pot on low heat.
Cut the meat (raw and cooked meat) into thin slices and set it aside. Cut the onion in very thin julienne slices. Chop the chili.
Place the vermicelli into individual bowls. Put meat (cooked and raw meat), onion, soybean sprouts and chilli on them.
Pour the hot broth into each bowl (the raw meat gets cooked in the broth), add a pinch of pepper, lime wedges, coriander, basil leaves and mint leaves.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.