Ingredients
- Water 1500.0 ml
- Beef Stock, Cube 2.0 pcs
- onion 100.0 g
- garlic 20.0 g
- ground ginger 2.0 tsp
- cinnamon sticks 5.0 g
- cloves 1.0 tsp
- cardamom pods (green) 1.0 tsp
- Star Anise 3.0 units
- rice noodles 200.0 g
- beef sirloin 250.0 g
- basil 10.0 g
- cilantro 10.0 g
- mint 5.0 g
- spring onions 15.0 g
- lime 1.0 pcs
- chili peppers 5.0 g
Cooking Instructions
Halve the onion and peel the garlic cloves.
In a dry pot over high heat, char the onion and garlic until blackened in spots to release deep flavors.
Add water, beef stock cubes, ground ginger, cinnamon sticks, cloves, cardamom pods, and star anise to the pot.
Bring to a boil, then reduce heat and simmer for 25 minutes to infuse the aromatics.
Strain the broth through a fine sieve into a clean pot and keep at a rolling boil for assembly.
Soak the dried rice noodles in warm water for 15 minutes to soften.
Boil the noodles in a separate pot of water for 3-5 minutes until tender but still firm.
Drain the noodles and rinse immediately with cold water to prevent sticking.
Divide the prepared noodles evenly among large deep serving bowls.
Place the beef sirloin in the freezer for 15-20 minutes to firm up for easier slicing.
SAFETY: Using a clean, dedicated cutting board, slice the beef across the grain into paper-thin strips.
Wash your hands and sanitize the cutting surface immediately after handling the raw meat.
Lay the raw beef slices in a single layer over the noodles in the bowls.
Wash the basil, cilantro, mint, and spring onions thoroughly.
Thinly slice the spring onions and chili peppers; cut the lime into wedges.
Pluck the leaves from the basil and mint stems.
Pour the boiling broth over the raw beef to cook it instantly, then top with fresh herbs, chili, and a squeeze of lime.