• Number of Serves


  • Preparation Difficulty


  • Cuisine


  • Cooking Method


  • Prepare Time


  • Cooking Time



1kg beef bones

3L (12 cups) cold water

2 brown onions, chopped

5cm piece ginger, peeled, sliced

1 Bag Golden Bai Wei Beef Soup Spice Package

2 tablespoons fish sauce

2 tablespoons lime juice

100g thick rice noodles

1 (about 200g) beef fillet steak, thinly sliced

2 cups (110g) bean sprouts

3 green onions, trimmed, thinly sliced diagonally

2 red Birdseye chillies, thinly sliced

1/2 cup mint leaves

1/2 cup coriander leaves

Lime wedges, to serve


Step 1
Place the beef bones, water, onion, ginger, Golden Bai Wei Beef Soup Spice Package in a large pot over high heat. Bring to the boil.

Step 2
Reduce heat to very low and cook, skimming surface occasionally of any fat with a metal spoon, for 3 hours or until liquid reduces by half. Remove from heat and set aside to cool.

Step 3
Strain through a fine sieve into a clean saucepan. Remove and reserve any meat from the bones and discard remaining solids.

Step 4
Place the soup over high heat and bring to a simmer. Add the fish sauce and lime juice and stir to combine. Taste and season with salt, pepper, fish sauce and lime juice.

Step 5
Meanwhile, place the noodles in a large heatproof bowl and pour over plenty of boiling water. Set aside for 5 minutes to soak.

Step 6
Drain well. Divide noodles and reserved beef evenly among serving bowls. Top with sliced beef. Pour the hot soup evenly among each serving bowl.

Step 7
Top with bean sprouts, green onion, chilli, mint and coriander leaves. Serve immediately with lime wedges, if desired.

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