This recipe is all about doing things to taste, start off light with the spices and let the stock simmer for about an hour, taste and adjust. If there is a spice you like more than others add a bit more. The stock should only be at a bare simmer so it doesn't become cloudy, the stock should cook 2-3 hours.
In a large bowl place cooked rice noodles, slices of beef and pour over the hot stock so it starts to cook the raw beef. Then put as much or as little of the toppings as you like.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…