Ingredients
- 200 g (7 oz) sirloin steak, trimmed
- 1 cm (½ inch) knob of fresh ginger, peeled and thinly sliced
- ½ cinnamon stick, broken
- 2 star anise
- 2 cardamom pods, bruised
- 1 litre (35 fl oz/4 cups) beef stock
- 2 tablespoons fish sauce, or to taste
- 1½ tablespoons shaved palm sugar (jaggery)
- 750 g (1 lb 10 oz) fresh rice vermicelli noodles
- 2 handfuls coriander (cilantro) leaves
- 1 large handful Vietnamese mint (or regular mint)
- 100 g (3½ oz/1 cup) bean sprouts, tails trimmed
- 1 red chilli, seeded and thinly sliced
- 1 lime, cut into wedges
- hoisin sauce, to serve
Method
1. Place the steak in the freezer for 40–50 minutes, or until firm. Cut into slices 2 mm (1/16 inch) thick, place on a plate in a single layer and set aside.
2. Put the ginger, cinnamon, star anise and cardamom pods on a square of muslin (cheesecloth), then tie into a bundle, securing it well. Place in a saucepan and pour in the stock, then stir in the fish sauce and sugar. Bring to the boil, cover and reduce the heat to medium–low. Simmer for 10 minutes, or until the stock is aromatic. Remove the spice bundle and discard.
3. Meanwhile, place the noodles in a large heatproof bowl. Pour boiling water over to cover and leave to soak for 3–4 minutes, or until softened and warmed through. Drain well.
4. To serve, divide the noodles among large warm bowls. Arrange the beef slices on the noodles, then ladle the boiling stock over the top — the heat from the stock will be sufficient to cook the beef.
5. Serve the coriander, mint, bean sprouts, chilli, lime wedges and hoisin sauce separately for diners to flavour their soup.
