For the Vietnamese Pho, dice the beef.
Cut the leek into thin strips, peel and slice the carrot.
Bring beef broth to a boil and cook bean sprouts and rice noodles in it until soft, about 10 minutes.
Heat oil and fry leek and beef briefly in it. Clean the mushrooms, add carrots, mushroom, meat and leek to the beef soup. Add lime juice and soy sauce.
Season with salt and pepper, add some chili flakes to taste and serve the Vietnamese Pho.
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