ingredients

75g rice noodles 

2 cloves garlic, peeled  

One and a half tablespoon olive oil 

700ml cups beef stock 

2 or 3 coriander roots and stems 

1 star anise 

Half a tablespoon ground pepper  

2 tablespoon lightly soy sauce 

1 and a half tablespoon sugar  

75g bean sprouts 

200 beef fillet, cut into sliced about 1/2 cm thick 

1/4 cup fresh coriander leaves,   

1 spring onion (scallion) finely chopped

 method

Soak the rice noodles in cold water. 

Push the garlic through a garlic press and stir-fry in the oil until golden brown, then, discard. 

Pit the stock in a saucepan, add the coriander roots and stems, star anise and pepper and bring to the boil. 

Add the fish, sauce, soy sauce and sugar. 

Place the noodles and bean sprouts in a sieve immerse them in a boiling stock for five seconds, then dive them among four soup bowls.  Repeat with the sliced beef immersing it for 20 seconds. 

Divide the chopped coriander and spring union.  Pour the stock over the contents of the bowls and the garlic on the top. 

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