Prep Time: 10 mins | Cooking Time: 30 mins | Serves: 4


  • 2L beef stock
  • 1L water
  • 4 tsp brown sugar
  • 30g ginger, sliced
  • 3 garlic cloves, crushed
  • 4 whole cloves
  • 2 star anise
  • 2 cinnamon sticks
  • 2 tsp whole black peppercorns
  • 4 tbsp fish sauce
  • 2 handfuls spring onion tops (green part), roughly chopped
  • 20g VEGEMITE
  • To serve
  • 400g beef fillet, very finely sliced
  • 250g dried flat rice noodles
  • 2 small red chillies, finely sliced
  • 2 stalks spring onion, sliced
  • ½ bunch Thai basil
  • 1 lime, cut in quarters
  • Bean sprouts


1. For the stock, place all ingredients except fish sauce in a saucepan over high heat until it comes to a boil, reduce heat and simmer for 20-30 minutes. Season with fish sauce and strain, discarding solids, set aside.

2. Using a sharp knife, finely slice the beef fillet and separate into four portions.

3. Cook rice noodles in boiling water for 5-6 minutes, once cooked strain and transfer directly to bowls followed by the finely sliced beef and reheated broth. The hot broth should cook the beef.

4. Garnish with sliced spring onion, chilli, Thai basil, bean sprouts and lime.