This Vietnamese noodle soup is a warming dish, perfect for the recent cold weather - it’s perfect for this time of year.
Preparation time: 15 minutes
Cooking time: 25 minutes
4cm piece root ginger, peeled and chopped
3 whole star anise
1 stick of cinnamon
2 lemongrass stalks, finely chopped
1 litre beef or vegetable stock
200g rice noodles
200g rump steak or 100g shiitake mushrooms sliced (if vegetarian version)
200g pak choi, halved lengthways
1 tbsp Thai fish sauce
1 tsp light muscovado sugar
Juice of lime, plus wedges to serve
1 red chilli, sliced
Slice some spring onions to garnish later and place the remainder in a large saucepan with the ginger, star anise, cinnamon, lemongrass and stock. Simmer for 20 minutes. Add the fish sauce, sugar and lime juice to taste.
Meanwhile, place the noodles in a heatproof bowl, cover with boiling water and cover the bowl with clingfilm, leave to soak for 10 minutes or until tender.
Heat a frying pan until very hot and cook the steak for 2 minutes on each side until nicely browned but pink in the centre. Transfer to a plate and leave to rest for few minutes. If you are making the vegetarian version then slice mushrooms and stir fry for a couple of minutes.
Divide the beansprouts, pak choi, rice noodles between four bowls. Ladle over the broth and vegetables then thinly slice the steak and place on top. Scatter with reserved spring onions, chilli, Thai basil and coriander leaves, and serve with lime wedges on the side.