• 2 onions, thinly sliced
  • 2 litres salt-reduced chicken or beef stock
  • 1 tbsp fish sauce
  • 2cm fresh ginger, finely sliced
  • 1 star anise
  • 4 handfuls bean sprouts, washed
  • 250g fillet steak, thinly sliced
  • Large bunch Vietnamese mint or half-bunch local mint
  • 2 limes, quartered


  • STEP 1
    Place onions, stock, fish sauce, ginger and star anise in a large pan and bring to the boil over a high heat. Reduce to a simmer and cook for 5 minutes.
  • STEP 2
    Place bean sprouts and beef into serving bowls and pour over hot stock.
  • STEP 3
    Serve topped with coriander and Vietnamese mint, with extra sprouts, herbs and lime wedges on the side.

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A star rating of 3.5 out of 5.2 ratings