Sliced and seeded red chillies, bean sprouts, Thai basil, Vietnamese mint, coriander and sliced spring onion to garnish
Combine consummé or stock with 500ml water and place in a saucepan with the ginger, onion, garlic, spices, sugar and fish sauce. Bring to the boil, then reduce heat to low and simmer, gently for 30 minutes. Strain, discarding solids.
Rehydrate the noodles according to packet directions. Drain and place into 4 soup bowls, top with the beef slices and pour over hot soup. Serve immediately with garnishes.