Soup: Put all the ingredients for the soup into a large saucepan. Bring to a boil. Reduce the heat and simmer for about 3 hours or until the meat is thoroughly tender skimming the grayish foam whenever necessary.
Remove the vegetables and season soup to taste.
To Serve: Blanch the rice noodles and garnishing vegetables then place at the bottom of a large bowl.
Pour the very hot soup and beef over them. Sprinkle with fried garlic, coriander and spring onions. Season with pickled chilli (optional).