Peel and seed the tomato, then finely chop it. I use just one tomato to add sweetness and aroma to the broth. Heat 1 tablespoon oil in a pot, add minced shallot or onion and garlic, and sauté until fragrant. Add the tomato and cook until soft. Squeeze the juice from the pineapple slice and add it to the pot. Add the marinated beef and stir-fry. The pineapple juice helps sweeten the broth and tenderize the beef—use about 1 ladleful, as too much will make the beef fall apart. Once the beef is browned, add 1/2 cup water, cover, and simmer on low heat until the beef is tender, about 30 minutes.

If you want to add shrimp, trim the antennae, season with a little salt and sugar, and cook in a separate pot until the shrimp are firm and the shells are clear and crisp. Today, I’m just using beef and eggs. Boil the eggs, peel, cut in half, and add to the pot.

To serve, put chopped fresh vegetables in a bowl, add the noodles, then ladle the beef and broth over the top. Add the eggs (and shrimp, if using), sprinkle with green onions, cilantro, and roasted peanuts. The broth should just barely cover the noodles and vegetables, not like the larger amount in noodle soups. Serve with a small bowl of fish sauce with chili, green chili, and grilled sesame rice crackers. Here are my family’s versions of Quang-style beef noodles!