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1
Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
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2
Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
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3
Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
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4
Stock can be prepared to this stage, 3 days ahead.
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5
On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
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6
Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
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7
When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
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8
Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
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9
Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
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10
Ladle over enough boiling stock to cover the noodles and meat.
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11
Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
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12
Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.
