A warming and aromatic Vietnamese broth with tender pieces of sirloin steak. Perfect for a cold winter’s night.
Ingredients
For the broth
- 2 star anise
- 4 cloves
- 2 tbsp coriander seeds
- 1 large onion, unpeeled, halved
- 1 large thumb-sized piece fresh root ginger, unpeeled and halved
- 1.5 litres/2¾ pints beef stock
- 1 bone marrow, cleaned
- 3 tbsp fish sauce
- 250g/9oz flat rice noodles
To serve
- 400g/14oz best-quality sirloin steak, fat removed, very thinly sliced
- large handful beansprouts
- 3 spring onions, thinly sliced
- 1 red chilli, thinly sliced
- small handful mint leaves
- small handful basil leaves
- small handful coriander leaves
- 2 limes, quartered
Method
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Preheat the grill to the medium-high setting.
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Place a frying pan over a high heat. When hot, add the star anise, cloves and coriander seeds and toast until aromatic. Transfer to a plate and set aside.
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Put the onion and ginger on a grill pan and place under the grill, turning from time to time, until soft and slightly caramelised, but lightly charred on all sides. Leave to cool a little, then peel the onion and ginger and discard the skins.
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Put the onion, ginger and toasted spices into a large, lidded pot. Add the stock and bone marrow and bring to a steady simmer. Cover, lower the heat a little and simmer for 30 minutes to allow the flavours to develop and infuse the broth. Add the fish sauce for the last 10 minutes of the cooking time.
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Strain the broth through a sieve into a clean saucepan and return to the boil.
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Meanwhile, cook the noodles according to the packet instructions, drain and refresh under cold running water to stop the cooking process.
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Put the noodles in deep bowls and top with the sirloin. Ladle the hot broth over the top. Add the beansprouts, spring onions, chilli, herbs and a wedge of lime at the table.
Source: BBC
