- 2 litres hot beef stock
- 1 onion, sliced
- 3 cm piece root ginger, sliced
- 2 cloves
- 1 tsp black peppercorns
- 0.5 cinnamon stick
- 200 g beef sirloin steak
- 1.5 tbsp hoisin sauce
- 2 tbsp fish sauce
- 2 red chillies, washed and sliced
- 200 g beansprouts
- 0.5 bunch spring onions, trimmed and finely sliced
- 28 g fresh coriander, washed and roughly chopped
- 1 lime, cut into wedges
- 300 g rice noodles
Put the stock, onion, ginger, cloves, peppercorns and cinnamon in a large pot. Bring to the boil, then reduce the heat and simmer, covered, for 1 hour.
Meanwhile, pop the packet of steak in the freezer for 15 minutes (to make it easier to slice thinly), then cut into thin strips. Set aside.
Strain the stock then stir in the hoisin and fish sauces and half the chillies. Return to the heat, add the beansprouts, and simmer until cooked through.
To serve, place the spring onions, coriander, remaining chillies and lime wedges on a plate, ready to stir into the hot broth as desired. Divide the noodles among 4 bowls. Top with the raw beef, ladle over the hot stock and serve.