Bangkok soup.

Bangkok Soup.
Ingredients
75g rice noodles
2 cloves garlic, peeled
One and a half tablespoon olive oil
700ml cups beef stock
2 or 3 coriander roots and stems
1 star anise
Half a tablespoon ground pepper
2 tablespoon lightly soy sauce
1 and a half tablespoon sugar
75g bean sprouts
200 beef fillet, cut into sliced about 1/2 cm thick
1/4 cup fresh coriander leaves,
1 spring onion (scallion) finely chopped
Method
Soak the rice noodles in cold water.
Push the garlic through a garlic press and stir-fry in the oil until golden brown, then, discard.
Pit the stock in a saucepan, add the coriander roots and stems, star anise and pepper and bring to the boil.
Add the fish, sauce, soy sauce and sugar.
Place the noodles and bean sprouts in a sieve immerse them in a boiling stock for five seconds, then dive them among four soup bowls. Repeat with the sliced beef immersing it for 20 seconds.
Divide the chopped coriander and spring union. Pour the stock over the contents of the bowls serve hot or cold.