• Serves 4
  • 20 Mins
  • $10-20


1 pkg Mandarin Noodle Lai Fan Noodles
3 L water, for cooking noodles
1 ½ lbs sirloin steak or rump steak (trimmed)
2 L beef stock
1 cup of water
4 inch chunk fresh ginger
1 onion, cut in half
¼ cup Thai fish sauce
5 whole star anise
5 whole cloves
1 cinnamon stick
½ teaspoon fennel seeds
4 bay leaves
4 spring onions (thinly sliced)
1 bunch cilantro
1 bunch Thai sweet basil leaves
1 bunch mint leaves
1 thinly sliced onion
2-3 cups bean sprouts
2 limes (cut into wedges)
Small red chili (diced)


In a large pot, bring water to a boil. Add noodles and boil for about 3 minutes or until noodles are softened. Drain, and rinse with cold water. 

Freeze the steak for about 40 minutes while you prepare the soup. This makes it easier to slice thinly. 

Place the ginger on a baking sheet and broil for about 10 minutes on each side. Allow it to cool.

In a large pot, combine the onion, fish sauce, spices, broiled ginger, beef stock and 1 cup of water. Bring to a boil and allow to simmer gently for about 40 minutes, uncovered. 

Remove the beef from the freezer and slice as thinly as possible across the grain. Wash and drain the greens, and place on a serving platter with the washed bean sprouts, sliced green onions, lime wedges and chili.

Bring the broth to a lively boil again. Place the noodles in a serving bowl and arrange the sliced meat on top. Ladle the boiling broth over the noodles and beef, making sure to cover the meat. Serve, with the platter of fresh garnishes, allowing each person to add as much as they wish to their soup.