Ingredients (serves 4)
1.5L (6 cups) of beef stock
1 cinnamon stick
2 star anise
1/4 cup (60ml) lime juice
2 tbs fish sauce
375g pkt rice noodles
650g beef fillet, excess fat trimmed
200g bean sprouts
4 green onions, ends trimmed, thinly sliced diagonally
2-4 small fresh red chillies (or to taste), thinly sliced
1 cup Thai basil leaves
Combine beef consomme or stock, cinnamon stick and star anise in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer for 5 minutes or until aromatic. Stir in lime juice and fish sauce.
Cook rice noodles in a large pan of boiling water until just tender. Drain well.
Slice beef into 5mm-thick slices. Heat a barbecue or chargrill pan on high. Lightly oil barbecue. Add 1/3 of the beef and cook for 1 minute each side for rare or until cooked to your liking. Transfer to a plate. Cook remaining beef in 2 more batches.
Divide noodles among serving bowls. Top with bean sprouts, green onion, chilli, basil and beef. Pour over hot stock and serve with extra lime, chilli and fish sauce.