Name: Vietnamese beef noodle soup
Yield: 4
Ingredients: 2 litres (8 cups) veal or beef stock (see note); 20 gm (4cm) piece of ginger, sliced; 4 star anise; 1 cinnamon quill; 4 green cardamom pods, bruised; 280 gm dried medium rice stick noodles; 1 tbsp fish sauce, plus extra to taste; 400 gm piece of sirloin, thinly sliced across the grain; 2 green onions, thinly sliced; 1 cup each (loosely packed) Vietnamese mint leaves, mint leaves, coriander leaves and beansprouts, to serve; To serve: sliced red chillies and lime wedges

Ingredients

2 litres (8 cups) veal or beef stock (see note)

20 gm (4cm) piece of ginger, sliced

4 star anise

1 cinnamon quill

4 green cardamom pods, bruised

280 gm dried medium rice stick noodles

1 tbsp fish sauce, plus extra to taste

400 gm piece of sirloin, thinly sliced across the grain

2 green onions, thinly sliced

1 cup each (loosely packed) Vietnamese mint leaves, mint leaves, coriander leaves and beansprouts, to serve

To serve: sliced red chillies and lime wedges

Method

Main

1.Bring stock to the boil in a large saucepan. Add ginger slices, star anise, cinnamon and cardamom and simmer over medium heat until infused (4-5 minutes). Keep hot.

2.Meanwhile, place rice stick noodles in a heatproof bowl. Cover completely with boiling water and stand until noodles are soft (3-5 minutes), then drain.

3.Divide noodles and sirloin among bowls, pour over hot stock and serve immediately with remaining ingredients to taste.