Vietnamese Beef Rice Noodle Soup

Serves 4-6

For the beef stock:

* 900 g / 2 lb meaty beef bones

* 1 large onion, peeled and quartered

* 2 carrots, peeled and cut into chunks

* 2 celery stalks, trimmed and sliced

* 1 leek, washed and slice into chunks

* 2 garlic cloves, unpeeled and lightly crushed

* 3 whole star anise

* 1 tsp black peppercorns

For the soup:

* 175 g / 6 oz dried rice stick noodles

* 4-6 spring onions, trimmed and sliced ​​diagonally

* 1 red chilli, deseeded and sliced ​​diagonally

* 1 small bunch fresh coriander

* 1 small bunch fresh mint

* 350 g / 12 oz fillet steak, very thinly sliced

* Salt and freshly ground black pepper

Place all the ingredients for the chicken stock into a large stock pot or saucepan and cover with cold water. Bring to the boil and skim off any

scum that rises to the surface. Reduce the heat and simmrt gently, partially coverd, for 2-3 hours, skimming occasionally.

Strain into a large bowl and leave to cool, then skim the fat. Chill in the refrigerator and when cold remove any fat from the surface. Pour 1.7 liters / 4 pints of the stock into a large pan and reserve.

Cover the noodles with warm water and leave for 3 minutes, or until just softened. Drain, then cut into 10 cm / 4 inch lengths.

Arrange the spring onions and chilli on a serving platter or large plate. Strip the leaves from the coriander and mint and arrange them in piles on the plate.

Bring the stock to the pan to the boil over a high heat. Add the noodles and simmer for about 2 minutes, or until tender. Add the beef strips and simmer for about 1 minute. Season to taste with salt and pepper.

Ladle the soup with noodles and beef strips into individual soup bowls and serve immediately with the plate of condiments handed around separately.