January 18, 2017 by dgarnett2013
Serves 1 – 2
- 1 small onion
- 2 – 4cm piece of ginger
- 1500 good quality beef stock
- 1 star anise
- 1 cinnamon stick
- 1 – 2 tabs fish sauce
- 100 – 200g medium-thick rice noodles
- a handful or two of beansprouts
- 1 – 2 spring onions
- 1 red chilli
- 150g plus rib-eye or sirloin steak
- groundnut oil
- salt and freshly ground black pepper
- 1 – 2 tsp golden caster sugar
- a few sprigs of coriander, mint and Thai basil (or normal basil)
- 1 lime
- sriracha or other chilli sauce, to serve
Start by charring the onion and ginger. Place them both, unpeeled, over a direct flame on your hob and char them both for around 5 – 10 mins, turning occasionally so they’re evenly burnt. (Or do it under the grill, if you don’t have a gas hob).
When they are ready, halve them and places in a medium size saucepan with the stock, star anise, cinnamon stick and fish sauce.
Gently bring the broth to the boil, then reduce to a simmer.
Leave it ticking away for 30 mins.
While you’re broth is simmering, prepare the rest of the ingredients.
Cook the noodles according to the packet instructions and refresh in cold water.
Place them in your serving bowls.
Wash the bean sprouts thoroughly.
Trim and finely slice the spring onion and chilli.
Place a griddle on a high heat. Rub the steak with a little oil, salt and pepper, then fry or griddle it for a couple of mins on each side, until cooked to your liking. (Remember it will continue to cook in the hot broth, so it’s bet to undercook it a little). Leave it to rest for a few mins then slice it up.
When your broth is ready, stir in the sugar and season to taste, adding a little more fish sauce is needed.
Turn the heat up to bring it to the boil again, then strain it into your serving bowls.
Top with the sliced steak and add the bean sprouts, spring onions and sliced chilli.
Serve the herbs, lime half and sriracha on the side and tuck in.
Eaten on a cold but crisp January day.