225 g Broad rice noodles (Banh Pho)
or flat egg noodles
1 Onion, peeled and chopped into rings
1 Juice from 1 lemon
4 tablespoons Fresh coriander, finely chopped
4 Lettuce leaves, washed and finely shredded
4 tablespoons Fresh meat finely chopped
1 Lemon or lime, cut into quarters
100 g Rump steak, thinly shredded
3 or 4 Fresh hot red or green chili peppers,
cut into rings (optional)
90 ml Nuoc Mam sauce
Beef stock or use a good quality bouillon cube

Soak the noodles for 30 minutes in warm water, until just soft. Drain and keep warm. Soak the onion rings in the lemon juice for 20 minutes. Arrange the coriander, mint, lettuce and lemon or lime wedges on different plates and place on the table. First add the noodles to the soup bowls, then follow with the lettuce and herbs then the onion and chilies if desired. Add the meat, placing it in a single layer over the whole. Pour the boiling stock over the paper-thin meat, turning it from raw to rare and releasing the scents and flavours of the coriander, mint and chili. Add the Nuoc Mam sauce, a squeeze of the lemon or lime and slurp away.

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