Serves 4 to 6

Traditionally eaten in Vietnam for breakfast, this has to be the ultimate soup for chasing colds, flu and hangovers. The stock is intensely flavourful made from chunks of oxtail and a mix of herbs and spices. In Vietnam, this soup is pronounced like the French word 'feu' meaning fire - a hint of the colonial legacy the French left behind in Vietnam along with a taste for coffee and the classic baguette sandwiches consumed in the streets of Hanoi.

For the stock

1.5 kilos oxtail
4 litres of water
1 3 inch chunk of ginger root, sliced into thick chunks
2 stalks lemongrass, bruised
1 medium onion, unpeeled
2 shallots, unpeeled
7 star anise
1 cinnamon stick
8 cloves
2 cardamom pods
3 tbsp fish sauce
1 tsp sea salt

Ingredients

900 grams fresh rice noodles
300 grams sirloin, sliced very thin
200 grams bean sprouts, washed
4 spring onions, finely sliced
2 large handfuls mixed herbs - Thai basil, mint and coriander
Lime wedges
Chili sauce

Instructions

Rinse the oxtail well and place in a large stockpot. Cover with water and bring to the boil. Boil for 3 minutes and then drain and rinse the meat. Return the meat to the pot and add the 4 litres of fresh, cold water. Add the ginger, lemongrass, onion, shallots and spices and bring to the boil. Reduce to a gentle simmer and cook for 3 hours or until the stock has a good flavour.

Remove the stock from the heat and allow to cool. Strain the stock through a fine mesh colander and discard the oxtail, vegetables and spices. Place the stock in the fridge overnight to allow the fat to collect on the surface. With a spoon, remove as much of the solidified fat as you can and discard.

Pour the stock into a clean pot and bring to a gentle simmer. Add the fish sauce and salt.

To serve, divide the rice noodles, raw sirloin slices, green onions and herbs among large wide soup bowls. Ladle over the hot stock which will cook the sirloin slices.

Serve with the lime wedges and chili sauce.