750 g Beef bones
500 g Braising steak, cut into large pieces
2.5 liters Water
2.4 cm Fresh root ginger, peeled and sliced
4 Shallots, thinly sliced
3 Star anise
1 Cinnamon stick
2 Dried tangerine peel (optional)
2 Nuoc cham sauce
500 g Fresh flat rice noodles
4-Jan Salt
4-Jan Pepper
250 g Bean sprouts
50 g Lettuce
1 Red chili, chopped
1 Lime, cut into thin wedges
2 Spring onions (scallions) sliced

Put the bones, beef, water, ginger, shallot, star anise, cinnamon, tangerine peel, salt, pepper and nuoc cham sauce into a large pot. Bring to boil, skimming. Reduce the heat to simmering point and cook for 2 1/2 hours, skimming when necessary. Strain the soup. Remove the pieces of beef and cut up. Put the fresh noodles, bean sprouts and lettuce into a pan of boiling water and heat through. Drain. Divide the noodles, bean sprouts, lettuce and meat into 4 bowls. Pour the soup over them. Garnish each bowl with coriander sprigs, red chili and lime wedges. Serve hot.