This Vietnamese noodle soup is packed full of flavour and takes less than 20 minutes to make. Easy, healthy and delicious that anyone can make at home.
Roughly cut spring onions, onion, garlic and chillies (keep seeds in for extra heat) then add to a saucepan or slow cooker with the soy sauce.
Finely dice lemongrass, then add to the saucepan with star anise and cinnamon.
Pour in the stock with beef. Optional cover the beef with cornflour to help colour and stop the meat drying out. Cook for 10 minutes. If slow cooking 1 hour minimum. Season with salt and pepper.
Add the noodles and bean sprouts 5 minutes before serving. Serve immediately, garnish with fresh chopped coriander leaves (optional).