• 750ml  strong beef stock
  • 2 cloves garlic, peeled and bashed flat with the back of a knife
  • a thumb-sized piece ginger, sliced 
  • 2 red chillies, sliced
  • 1 star anise
  • 1 stick  cinnamon
  • a bunch spring onions, sliced 
  • 1 tsp fish sauce
  • 100g  flat rice noodles
  • 200g fillet steak, thinly sliced
  • a handful beansprouts


  • coriander leaves
  • lime wedges
  • hoisin sauce
  • sriracha chilli sauce


  • STEP 1

    Bring the stock, garlic, ginger, half the chilli, star anise, cinnamon and half the spring onions to the boil for 15 minutes. Strain, discarding the solids, and bring back to the boil. Season with fish sauce.

  • STEP 2

    Pour a kettle of boiling water over the noodles and leave to soak for 10 minutes, then drain and rinse.

  • STEP 3

    Divide the noodles between two deep bowls.Add the steak and beansprouts to the simmering stock and remove from the heat, they will keep cooking in the residual heat. Spoon over the noodles and add the remaining spring onions, chilli, some coriander and lime wedges. Serve with hoisin and sriracha.


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