Ingredients
- Beef Stock (1 L)
- Onion (1 large)
- Ginger (1 large, chopped)
- Cinnamon Stick (1)
- Star Anise (2)
- Coriander Seeds (1 tsp)
- Cloves (1/2 tsp)
- Sirloin Steak (225 g)
- Palm Sugar (1 tsp)
- Fish Sauce (1 tbsp)
- Soy Sauce (1.5 tbsp)
- Rice Noodles (200 g)
- Spring Onions (2, sliced)
- Bird's-eye Chillies (1 small)
- Basil (1 handful)
- Coriander (1 handful)
- Lime (1)
Instructions
Steps
- In a large saucepan, combine beef stock with 500ml of water. Char the onion and ginger in a frying pan over high heat for about 3-5 minutes until browned, then add them to the stock. Toast the cinnamon stick, star anise, coriander seeds, and cloves in the same pan for 2-3 minutes until fragrant, then add them to the stock as well. Bring the mixture to a boil, reduce to a simmer, and cook for 30 minutes before straining the stock.
- Trim the fat from the sirloin steak and wrap it in cling film. Freeze it for 15 minutes to make slicing easier. Afterward, slice the steak thinly, cover it again with cling film, and refrigerate.
- Season the beef stock with palm sugar, fish sauce, and soy sauce to taste. Cook the rice noodles according to the package instructions and divide them between two bowls, topping each with the sliced beef. Bring the stock to a boil and pour it over the noodles and beef (this will cook the beef). Garnish each bowl with spring onions, slices of bird's-eye chillies, and a handful of basil and coriander. Serve with wedges of lime for squeezing over.