The spicy soup with beef "Pho Bo"

1 l beef broth

300 g beef/veal

150 g rice noodles

70 g soy sprouts

2 Lyme

2 stars anise

2 cm ginger root

1 head onions

1 wand cinnamon

1 red chilli

1/2 beam green onions

1/2 beam fresh mint

1/2 beam cilantro

1 tbsp. fish sauce

1 pinch ground nutmeg

white pepper

salt

Wrap the meat with cling film, put it in 30 minutes in the freezer.

The broth pour into a saucepan, add the whole peeled onion, fish sauce, star anise, cinnamon, pepper and salt, bring to boil, reduce heat, 25 min to put under cover, drain.

Rice noodles, pour boiling water, cover and leave for 10 minutes, drain the water.

Chop the frozen meat across the grain thin slices.

Coriander, mint and green onions chop, lime cut into quarters, peel, thin strips cut ginger, remove chili seeds, thinly chopped.

Put the noodles, green onions, soy, ginger in the dish, seasoning and nutmeg, put on top of the meat, pour the boiling broth, sprinkle all of Chile.

Serve the soup with spicy beef "Pho Bo" very hot with lime quarters - each will squeeze into the soup as much juice as needed to taste.