• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.

• 1 (2 1/3-in) piece ginger, peeled and halved
• 2 cloves garlic
• 1 shallot, halved
• 6 1/3 cups beef stock
• 1 star anise
• 1 stick cinnamon
• 3 teaspoons fish sauce
• 1 tablespoon palm sugar
• 7 ounces thin brown rice noodles, cooked and drained
• 1 small white onion, thinly sliced
• 1/2 pound beef fillet, frozen for 2 hours and thinly sliced
• Cracked black pepper
• 1 cup bean sprouts, trimmed
• 2 long red chilies, sliced
• 1/2 cup Thai basil leaves
• 1/2 cup Vietnamese mint leaves

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