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1
In a 3- or 4-quart saucepan, heat the oil over medium heat.
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2
Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft.
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3
Add the beef and wield chopsticks or use a spoon to move it around the pan so that it breaks up into small pieces.
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4
This will make it possible to distribute the beef evenly among the bowls when serving.
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5
When the beef turns color, after about 2 minutes, add the fish sauce and salt and cook for 1 minute to develop the flavors.
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6
Add the water, raise the heat to high, and bring to a boil, using a ladle to skim and discard any scum that rises to the surface.
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7
Lower the heat to simmer and cook for about 15 minutes, or until the broth has reduced by about one-fifth.
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8
Taste to make sure the flavors have concentrated sufficiently to produce a rich broth.
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9
If they havent, continue to simmer for a few more minutes.
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10
If you are not serving the soup right away, turn off the heat and cover.
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11
Just before serving, return the soup to a simmer.
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12
Taste and add extra salt or fish sauce, if necessary.
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13
Turn off the heat, add the Vietnamese coriander, and give the soup a stir to wilt the herb.
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14
Ladle into a serving bowl and sprinkle with the pepper.
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15
Serve immediately.
