1 piece fresh ginger, about 2 inches (5 cm) long, peeled and finely chopped
2 garlic cloves, finely chopped
8 cups (2 litres) chicken broth
2 tbsp (30 ml) fish sauce (nuoc-mam)
2 star anise
1 small cinnamon stick
Chili pepper of your choice, chopped
1 package (227 g) rice noodles
3/4 lb (350 g) Chinese fondue sliced beef
1 cup (75 g) bean sprouts
3 ½ oz (100 g) enoki mushrooms or white mushrooms, sliced
4 green onions, chopped
Thai basil or cilantro, finely chopped
Chili peppers (bird’s eye or other), finely chopped
In a large pot, brown the onion in the oil. Add the ginger and garlic. Continue cooking for 3 minutes. Add the broth, fish sauce, spices and chilli pepper. Season with salt and pepper. Cover and bring to a boil. Simmer for 5 minutes over medium heat. Strain the broth through a sieve. Adjust the seasoning. Keep warm.
Cook the noodles for 3 minutes in salted boiling water. Drain in a colander and rinse under cold running water. Drain well.
In 4 large bowls, divide the noodles, beef, bean sprouts and mushrooms. Add the steaming broth and serve.
Place the garnish ingredients in a large serving platter and let your guests add to their soup as they please.