Pronounced ‘fuh’ this classic Vietnamese noodle dish is the one everyone is slurping right now. We love it for its rich beef flavours, fresh herbs and tang from the lime and fish sauce. Rice noodles are so fast to cook making it a perfect meal midweek.
Pour beef stock and water into a saucepan. Add ginger, lemongrass, garlic, lime zest and juice, fish sauce, Gregg's Ground Chinese Five Spice Powder and Crushed Chilli . Cover. Bring to the boil. Reduce heat and simmer for 10 minutes to allow the flavours to infuse.
Place vermicelli noodles in a bowl. Cover with hot water and allow to stand for 5 minutes to soften. Drain. Cut noodles into smaller lengths and divide between the warmed bowls. Top with beef slices and half the torn coriander leaves.
Strain beef broth through a sieve into the bowls. Garnish with bean sprouts, spring onions, mint leaves, remaining coriander leaves and a lime wedge.