1 onion, thinly sliced

1 tbsp (15 ml) vegetable oil

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

2 cloves

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

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.

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