(Adapted from Simple Art of Vietnamese Cooking,

by Binh Duong and Marcia Kiesel, Prentice Hall Press, 1991)

• 1 pound rice vermicelli
• 8 cups Vietnamese-style beef stock (recipe follows)
• 3/4 pound lean beef, preferably round, sliced paper thin
• 1/2 cup mung-bean sprouts
• 1/2 cup cilantro leaves
• 1/2 cup small basil leaves, chopped
• 2 scallions, chopped
• 1 lime, cut into wedges
• 3 fresh red Thai chilies, seeded and chopped
• Bottled fish sauce for serving
• Freshly ground black pepper.

1. Place the vermicelli in a large bowl and cover with cold water. Allow to soak until pliable, about 30 minutes. Drain.

2. Place the stock in a large pan and bring it to a boil. Have either 4 very large or 6 slightly smaller individual soup bowls ready. Put a handful of vermicelli into a strainer that will fit in the pan and dip the strainer into the hot stock. Swirl the vermicelli until tender but still a little chewy, about 20 seconds. Shake the vermicelli dry and place it in a soup bowl. Repeat with the remaining noodles.

3. Divide the beef, sprouts, cilantro, basil and scallions among the bowls. Ladle the hot stock into the bowls and squeeze a lime wedge over each. Serve with the chilies, fish sauce and black pepper on the side.

Yield: 4 to 6 servings.