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For the soup:
600g lean diced beef
250g rice noodles
3 spring onions, chopped
4 handfuls of bean sprouts
750ml beef stock
Pinch of salt
Add all ingredients for the paste (except lemongrass) to a blender. Blend until the paste is thick, then set aside.
Add the rice noodles to a pan of water and boil for 2-3 minutes or until tender. Drain and set aside.
In a saucepan add the beef stock and bring to the boil. Then, add the diced beef and poach for 3 minutes until the beef is cooked.
In another saucepan, add a dash of vegetable oil and lightly fry the paste with the stalk of lemongrass. Keep on a low flame and fry until fragrant.
Remove the diced beef from the stock and add to the saucepan with the paste. Stir until well coated. Add the remaining beef stock to the saucepan and stir everything together. Add a squeeze of lime, the chopped spring onions and a pinch of salt. Simmer on a low heat for around 5 minutes.
In a bowl, add the cooked rice noodles and a handful of beansprouts, and pour a generous helping of soup over them.
Serve with a squeeze of lime and chilli sauce.