1 kg of beef bones

2 large onions, chopped

1 piece of ginger (5 cm), minced

5 stars of star anise

2 cinnamon sticks

1 tsp black peppercorns

1 tbsp coriander seeds

5 cloves

2 tbsp soy sauce

2 tbsp lime juice + a few wedges for serving

120 g wide rice noodles

250 g thinly sliced beef fillet

100 g bean sprouts

3 chopped onions or chives

2 chopped red chillies

4 tbsp mint leaves

4 tbsp coriander leaves

Salt and freshly ground black pepper 

In a large pot put the beef bones, 3 L water, onions, ginger, star anise, cinnamon, peppercorns, coriander and cloves. Bring to a boil over high heat, then simmer for 3 hours over very low heat, skimming from time to time: the liquid should reduce by half.

Strain the broth. Remove the meat remaining on the bones, reserve it for another use and discard the garnish.

Bring the broth to a boil over high heat, flavor with the soy sauce and lemon juice. Mix, add salt and pepper.

Meanwhile, put the noodles in a dish and cover them with boiling water. Let soak for 5 minutes, or as indicated on the package. Drain carefully.

Divide the noodles among 6 bowls. Garnish with strips of beef tenderloin and moisten with broth. Sprinkle with bean sprouts, spring onions, chili, mint and coriander before serving with lime wedges.

Rich in flavors and very nourishing, this traditional Vietnamese soup is eaten hot and constitutes a complete dish.