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1
Tie up the stewing beef nicely.
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2
Put all the meats for the stock into a pan together with the fat, the sliced onion, star aniseed, cinnamon stick and ginger.
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3
Roast in a hot oven for about 40 minutes, stirring occasionally, until everything is well browned.
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4
Move everything to a large pot.
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5
Cover with water and bring to a boil.
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6
Skim.
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7
Add coriander seeds and white pepper.
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8
Let simmer for at least three hours.
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9
Take up the stewing beef and let cool, then slice thinly.
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10
Strain the stock.
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11
If made one day in advance; keep cool and remove the fat on the second day.
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12
Prepare the garnish: Slice the (raw) fillet of beef thinly (as for Carpaccio).
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13
Boil the noodles according to instructions on the package, then drain and rinse with cold water.
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14
Arrange the garnish (not the noodles; see below!) nicely on a big plate.
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15
Bring the stock to a boil, add fish sauce to taste.
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16
When serving, put noodles and stewing meat either into a large serving bowl, or into individual soup bowls.
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17
Add stock and heat to boiling point (possibly in a micro-owen).
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18
Serve devilishly hot.
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19
The guests put the garnish into their soup and the raw meat will be partially cooked from the heat of the stock.
