For the master stock:

For service:

  • Rice noodles, dried 330.0 g
  • Green peppers 160.0 g
  • Red peppers 160.0 g
  • Watercress 70.0 g
  • Mint 20.0 g
  • Beef fillet 500.0 g
  • Red Chillies 15.0 g
  • Lime 160.0 g

This is a twist on a traditional dish from French-inspiredVietnamese cuisine.



  1. For the master stock:

    • In a large saucepan bring the water to the boil and whisk in the KNORR Professional Vegetable Jelly Bouillon.
    • Add the KNORR Professional Garlic Puree, soy sauce, sugar, fish sauce and rice wine vinegar then simmer for 10 minutes.
    • Remove from the heat and allow to infuse for 30minutes then strain into a clean pan.
  2. For service:

    • Cook the noodles following the packet instructions then refresh in cold water then divide between the serving bowls.
    • Reheat the bouillon.
    • Char grill the beef for 3 minutes on each side then allow to rest before slicing into portions.
    • Slice the red chili, green pepper and red onions then add to the broth.
    • Simmer for 2 minutes then add the mint and watercress.
    • Remove from the heat and pour the broth over the noodles and add the sliced beef.