1 tablespoon rice bran or sesame oil
2 whole red chillis, finely sliced
3 inch knob ginger, finely grated
2 garlic cloves, finely minced
5 star anise
1 tablespoon coconut sugar
1 tablespoon fish sauce
3 tablespoons fresh coriander, plus 1 tablespoon extra (ie 4 tablespoons coriander total)
1L high quality liquid stock (beef or vegetable is best)
1 packet rice noodles or vermicelli
1 cup bean sprouts
200g wagyu beef slices (substitute with satay tofu for vegetarian option)
3 tablespoons fresh Vietnamese mint (can substitute with normal mint)
3 tablespoons fresh thai basil (can substitute with normal basil)
3 shallots, finely sliced
1 tablespoon roasted peanuts, chopped roughly
2 tablespoons fried shallots
2 limes, cut into wedges
Bring a large pot to medium heat. Add oil and bring to temperature.
Place garlic, ginger, star anise and half of the sliced chillies into the pan. Stir for 2 minutes or until fragrant – do not burn.
Add the coconut sugar and fish sauce, stirring frequently for another minute.
Pour the stock into your pot and bring to a gentle simmer. The longer you cook this, the more flavour you will enjoy. (I usually just let mine simmer whilst I’m prepping the rest of the meal and cleaning up the kitchen. You can also make extra and leave to simmer, as the stock mix freezes well.)
Cook the rice noodles as per packet instructions. Rinse with cold water, drain well and set aside.
Divide the bean sprouts between four bowls. Layer with noodles, wagyu beef, leaves from the fresh herbs and fresh sliced shallots. Pour stock over the top.
Sprinkle over peanuts and fried shallots, plus fresh sliced chilli to your taste. Serve with wedges of lime.
TIP: Sometimes I also flavour this with a little sweet chilli or sriracha sauce. Vietnamese restaurants typically offer sriracha and other dipping sauces, so that you can balance the final flavour to your heart’s content!