Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 450 g (1lb) marrow bones
  • A few black peppercorns, crushed
  • Couple of star anise
  • Few whole cloves
  • 2 onions, halved and grilled until burnt on the flat side
  • 5 cm (2 inch) piece of fresh root ginger, sliced
  • 2 small white radish (Daikon or mooli), sliced
  • 2 litres ( pints) water
  • 225 g (8oz) rice noodles, soaked in cold water for 10 minutes and drained
  • 225 g (8oz) fillet of beef, shredded
  • 6–8 spring onions, white part sliced, green part finely chopped
  • 2 red chilli peppers, seeded and sliced
  • 100 g (4oz) beansprouts
  • 1 free-range egg yolk per serving
  • Fresh mint leaves

    For the garnish

  • chopped fresh mint and basil leaves
  • chopped seeded chilli peppers
  • chopped beansprouts

    To serve

  • Fish sauce
  • Soy bean paste (Miso)
  • Chilli sauce
  • Lime or lemon juice


To make the stock, brown the marrow bones in a roasting pan in a preheated oven, 200°C/400°F (gas mark 6), for about 30 minutes. Put the bones in a large pan together with the peppercorns, anise, whole cloves, onions, ginger, radish and water. Bring to the boil. Reduce the heat, cover and simmer for 2-3 hours, skimming off any fat or scum from the surface from time to time. Cool, then strain.

Cook the rice noodles in boiling water for 3-5 minutes. Drain and put into large individual soup bowls. Add some beef, spring onions, chillies and beansprouts to each bowl. Bring the stock to a fast rolling boil and pour it into the soup bowls. Add the egg yolk and mint leaves to each bowl.

Serve at once sprinkled with a garnish of your choice and add fish sauce etc., according to taste.