for 4 person

Broth

2 litre	meat bouillon
1 tbsp	fish sauce
1 tbsp	soy sauce
1	cinnamon stick
1	star anise
1 stick	lemongrass, halved lengthwise
1	red chilli pepper, deseeded, cut into rings
30 g	ginger, finely grated

Soft-boiled eggs

4	fresh egg
	water, boiling

Soup ingredients

200 g	rice noodles
200 g	bean sprouts
1	spring onion incl. green part, cut into thin rings
300 g	beef rump, thinly sliced

To garnish

30 g	Micro Greens
1	lime, rinsed with hot water, dabbed dry, cut into segments
1 bunch	peppermint, leaves broken off
1 bunch	coriander, leaves broken off

How it's done

Broth

Place the stock and all the other ingredients up to and including the ginger in a pan, bring to the boil.

Soft-boiled eggs

Soft-boil the eggs in boiling water for approx. 7 mins., rinse briefly with cold water.

Soup ingredients

Add the noodles, bean sprouts and spring onions, simmer for approx. 8 mins. Add the meat, serve immediately in soup bowls.

To garnish

Peel the eggs and cut in half. Garnish the soup with the egg and micro greens, serve with the lime, mint and coriander.

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