Vietnamese Pho

Serves 2

INGREDIENTS:

1 litre good quality beef stock

2cm ginger, peeled and grated

1 star anise

½ a cinnamon stick

5 cloves

1 teaspoon light brown sugar

1 teaspoon light soy sauce

1 teaspoon fish sauce

1 tablespoon vegetable oil1 thin cut

sirloin steak, weighing around 150g

250g fresh rice noodles

10g Thai basil leaves

10g coriander leaves

10g mint leaves

1 small red chilli, sliced

½ lime, cut into wedges

Sea salt

METHOD:

1. Put the beef stock, ginger, spices, brown sugar, soy sauce and fish sauce in a large saucepan over a medium heat and leave to simmer.

2. Meanwhile, cook the steak by heating the vegetable oil in a frying pan over a high heat until it starts to smoke. Fry thesteak for 1 minute on each side before transferring to a plate (Cook for 2-3 minutes per side if you prefer well done).

3. As soon as the steak is cooked add the noodles to the saucepan of stock and cook according to packet instructions.

4. Once the noodles are cooked transfer to serving bowls. Top with the steak, sliced thinly and scatter over the basil leaves, coriander and chilli and squeeze of lime

You can swap out the beef for chicken or prawns and add spinach, purple sprouting broccoli or frozen peas in there too if you wish.