5 cm ginger, halved, grilled
½ tbsp cooking oil
300 g beef shoulder, sliced meat
3 l water
2 tsp salt
½ tsp ground pepper
7 tbsp fish sauce
200 g dry flat rice noodles/kwetiau, boiled
Toppings:
5 cayenne peppers, sliced
2 limes, sliced for squeezing
1 onion, thinly sliced long
1 bunch coriander leaves, cut into 3 cm pieces
5 mint leaves
50 g bean sprouts, chopped
Dry Spices:
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