Soups And Steamboat Recipes - Vietnamese Noodle Soup

Ingredients

• 3 liters (14 cups) water

• 2 kg (4 lb) beef shank or rib bones

• 750g (1 1/2 lb) flank steak

• 3 spring onions

• 5 cm (2 inch) piece fresh ginger

• 1 tsp black peppercorns

• salt or fish sauce to taste

• 500g (1 lb) bean shoots

• 500g (1 lb) hor fun noodles

• 3 spring onions

• fish sauce

• chili sauce

• fresh coriander leaves or chilies, chopped

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Method:

1. Pour water into a large pot. Add bones and cubed flank steak. Trim spring onions, slice ginger and add to pot wit pepper corns. Cover and boil for 5 hours on moderately low heat. Season to taste with slat or fish sauce.

2. Discard beef bones, lift out meat and tear into shreds. Drop bean shoots into boiling water for 1 minute to soften. Lift out and drain well. Place noodles in the water and cook until softened, then drain. Trim and slice spring onions finely.

3. Place a portion of shredded beef, bean shoots, noodles and spring onion into each soup bowl. Add a ladleful of rich sop stock.

4. Serve fish sauce, chili sauce and bowl of chopped fresh coriander leaves or chili on the side.