• 1kg beef bones
  • 3L cold water
  • 2 beef stock tablets
  • 3 cm fresh ginger
  • 2 brown onions, chopped
  • 5cm piece ginger, peeled, sliced
  • 5 whole star anise
  • 2 cinnamon sticks
  • 1 thsp fennel seeds
  • 1 tsp black peppercorns
  • 5 whole cloves
  • 1 tbs coriander seeds
  • 2 tbs fish sauce
  • 2 tbs lime juice
  • 100g thick rice noodles
  • 200 gram beef fillet steak, thinly sliced
  • 150 gram bean sprouts
  • 3 green onions, trimmed, thinly sliced diagonally
  • 2 red birdseye chillies, thinly sliced
  • 1/4 cup mint leaves
  • 1/2 cup of sweet basil leaves
  • 1/2 cup coriander leaves
  • 1 tbsp Hoi sin sauce
  • Lime wedges, to serve


  1. Place the beef bones, water, onion, ginger, star anise, cinnamon,fennel seeds, peppercorns, cloves and coriander seeds and ginger in a large saucepan over high heat. Bring to the boil. Reduce heat to very low and cook, skimming surface occasionally of any fat with a metal spoon, for 3 hours or until liquid reduces by half add tablets. Remove from heat and set aside to cool. Strain through a fine sieve into a clean saucepan. Remove and reserve any meat from the bones and discard remaining solids.
  2. Place the soup over high heat and bring to a simmer. Add the fish sauce,hoi sin sauce and lime juice and stir to combine. Taste and season with salt, pepper, fish sauce and lime juice.
  3. Meanwhile, place the noodles in a large heatproof bowl and pour over plenty of boiling water. Set aside for 5 minutes to soak. Drain well. Divide noodles and reserved beef evenly among serving bowls. Top with sliced beef. Pour the hot soup evenly among each serving bowl. Top with bean sprouts, green onion, chilli, mint,sweet basil and coriander. Serve immediately with lime wedges, if desired.

    Note : if you do not feel to make a fresh stock  u can use beef stock from a package and just add the ingredients to get a better flavor. But needless to say the fresh stock is always the best!