Vietnamese Beef Noodle Soup
1 litre (4 cups) beef stock
1 litre (4 cups) water
4cm fresh ginger, peeled, grated
2 tablespoons fish sauce
2 tablespoons kecap manis
1 tablespoon lemon juice
2 star anise
2 cinnamon sticks
6 green spring onions
2 cups fresh coriander leaves
200g bean sprouts
400g packet rice vermicelli noodles
250g beef eye fillet, thinly sliced
1 brown onion, thinly sliced
2 fresh long red chillies, finely sliced
Crispy fried shallots (garnish)
Place stock, water, ginger, sauce, juice, star anise, cinnamon, in stock pot and bring to boil. Simmer uncovered for 15 minutes. Strain into a heatproof bowl. Return stock to pan with half the spring onions, coriander and sprouts.
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 10 minutes. Loosen with a fork. Drain, rinse and drain well.Divide among serving bowls.
Place beef and brown onion on top of noodles in bowls. Bring stock to boil again. Ladle over beef and onion.
Combine remaining spring onions, coriander and bean sprouts in a medium bowl. Add chilli and fried shallots. Divide over top of soup before serving.