Aromatic star-spiced broth, rice noodles and thin seared beef

≈ $8.83/serving$9.67at the cheapest of your stores this week · 12 ingredients on sale

Ingredients

• steak (sirloin, for thin slicing)300 g
• vermicelli180 g
• beef stock5 cups
• yellow onion1 ea
• gingera big thumb
• cinnamon1/2 tsp
• cloves2 whole
• fish sauce4 tsp
• bean sprouts2 big handfuls
• basil leavesa handful
• lime1 ea
• green onion2 stalks

Method

1Char the aromatics

• •Halve the onion and thickly slice the ginger.
• •Char them cut side down in a dry pot over high heat 3 to 4 minutes until blackened in spots.

2Simmer the broth

• •Pour in the beef stock with the cinnamon and cloves.
• •Simmer gently 20 minutes so the spices infuse.
• •Fish out the onion, ginger and cloves.
• •Season the broth with the fish sauce.

3Slice the beef

• •Meanwhile, put the steak in the freezer for 15 minutes to firm up.
• •Slice it against the grain as thinly as you can.

4Soak the noodles

• •Cover the rice noodles with just-boiled water in a bowl.
• •Soak 6 to 8 minutes until tender.
• •Drain and divide between two deep bowls.

5Assemble

• •Lay the raw beef slices over the noodles.
• •Ladle the boiling broth over top so the beef cooks in the bowl.
• •Pile on the bean sprouts, basil and sliced green onions.
• •Serve with lime wedges for squeezing.