RECIPE BY

CHEF            Red Bridge Cooking School Vietnam

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Ingredients

For the Broth

I Kilo of Beef Bones – 3 Litres Of Water  – I piece of Ginger – 2 Pieces of Star Anise – 2 Cinnamon Sticks

I Whole White Onion – I Cardamon – 2 Shallots – 2 Teaspoons of Salt – 2 Teaspoons of Rock Sugar

Method

Add the water to a large stock pot and bring to boil. Grill the beef bones to reduce the fat and add to water

for about 4 minutes.   Grill the remaining broth ingredients for about 2 minutes and add to stock. Add Salt

Grilling opens up the flavours and gives the broth an even taste.

Lightly simmer for about an hour skimming and skimming off any fat on the top

 Ingredients For The Pickle

1 Cup of White Vinegar –  3 Cloves of Peeled Garlic – 3 Peeled Shallots – 1 Red Chilli

I Green Chilli – 1/2 Teaspoon of Salt – I Teaspoon of Sugar

Add the vinegar to a small bowl. Cut ingredients into similar small pieces

Place the salt sugar and ingredients into the water. Stir for 30 seconds and let it sit

Making The Noodles

Rice Batter –  I Cup of White Rice  – I Pinch of Salt – 1 Bamboo or Kebab Stick

Soak the rice in fresh water overnight .   Wash the rice at least 3 times, draining the water each time

The Rice should be white and all the water drained away.

Mix one cup of rice and two cups of water and add a pinch of salt. Place in an blender and blend for

10 – 15 minutes – then leave for one hour.

Method For Making The Noodles

Cover a pot of boiling water with a sheet of thin white cotton and secure it using elastic.

Using a big soup spoon scoop out the batter and pour onto the cotton. Use the bottom of the spoon to move

the batter around to form a circle.  Steam the batter for one minute , then use the bamboo stick to life the

batter from the cotton.  After cooling for one minute, cut thin 1 cm strips of noodle and place in a soup bowl

Serving –    300 grams of Filet Of Beef

Top the noodles with a few pieces of beef , cover with the stock and some sliced spring onion.

Add herbs and pickle to taste.

For The Side Dish Of Herbs – Spring Onion – Asian Basil ( also know as Vietnamese mint )

Sawtooth Coriander –  Vietnamese Celery  – Lime – Bean Sprouts