A quick and easy mid-week meal with a bit of a difference, it's Bill Granger's Vietnamese beef pho with star anise.
1 tbsp soy sauce
1 tbsp honey
2 tbsp fish sauce
2 sirloin steaks (about 300g each), fat removed
75g rice noodles
1 litre chicken stock
5 slices ginger
2 tbsp lime juice
1 cinnamon stick
2 tsp granulated sugar
3 star anise
1 tbsp light-flavoured oil
1 bunch of pak choi, leaves cut into long strips
1 red chilli, sliced
A handful of basil leaves
1. Put the soy sauce, honey, half the fish sauce and a pinch of sea salt in a shallow dish and stir to combine. Add the steak, cover the dish and leave to marinate for five minutes.
2. Meanwhile, place the rice noodles in a large bowl, cover with boiling water and leave to soak according to the instructions on the packet. Drain and refresh under cold running water.
3. Place the stock, 500ml water, ginger, lime juice, the remaining fish sauce,
cinnamon stick, sugar and the star anise in a medium saucepan. Bring to the
boil, then reduce the heat and simmer for five minutes.
4. Heat a large frying-pan over a medium-high heat, add the oil and sear the
steaks for two minutes on each side. Remove from the pan and allow to rest
for two minutes. Divide the noodles and pak choi between four serving bowls.
5. Ladle the hot soup into the bowls and top with sliced steak, red chilli slices
and basil leaves.