In a large pot bring the stock to a boil. Add the vegetables and cook to desired degree of firmness, and serve immediately. In several small dishes, serve any or all of the following for diners to add to their soup:
Chopped fresh chiles (Serranos or Jalapeqos work fine)
Paper-thin slices of raw beef (the broth will cook them)
Minced raw shrimp or fish
Crabmeat
Lime wedges
Fish sauce
Cilantro, basil and mint leaves
Dried shrimp
Cracked black pepper
Chopped scallions
Bean sprouts
Roasted garlic
Variation: Omit the vegetables and pour the broth over cooked rice noodles
that have been dressed with the desired garnishes.
NOTES: Heat scale: Varies
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