• Ingredients:

4 teaspoons finely chopped fresh cilantro

6 teaspoons fish sauce or 4 teaspoons seasoning mixed with 2 teaspoons lemon juice,

1 clove garlic, diced and

1/2 green onion, thinly chopped

3 or 4 fresh hot red or green chili peppers, cut into rings

1 lemon for juice

1 onion peeled and chopped into rings

4oz raw rump steak, thinly shredded

8oz. rice noodles

4 lettuce leaves, washed and finely shredded

4 tbsp. finely chopped fresh mint

1 lemon or lime, cut into quarters

Beef stock

(Recipes are available at Henlong Market, please ask for package.) (Recipes are available at Henlong Market, please ask for package.)

• Instruction:

1. Soak the noodles for 30 minutes in warm water, until just soft. Drain and keep warm. Soak the onion rings in the lemon juice for 20 minutes.

2. Arrange the cilantro, mint, lettuce, and lemon or lime wedges on different plates and place on the table.

3. First add the noodles to the soup bowls, then follow with the lettuce and herbs then the onion and chilies if desired. Add the meat, placing it in a single layer over the noodles. Pour the boiling stock over the paper-thin meat, turning it from raw to rare and releasing the scents and flavors of the cilantro, mint, and chili. Add the fish sauce, a squeeze of the lemon or lime.