Beef Soup

Ingredients
500 g fresh rice noodles
200 g beef eye fillet
100 g bean sprouts
2 tbsp coriander leaves , roughly chopped
4 spring onions , thinly sliced
2 small red chillies , seeded and sliced thinly
1/2 lime , cut into wedges
2 tsp olive oil
1 garlic clove , finely chopped
1 small brown onion , choppes
4cm piece ginger , thinly sliced
1 1/2 L beef stock
1 cinnamon stick
1 lemongrass stick , lightly bruised
1 tbsp Thai Fish Sauce
1 tbsp soy sauce
1 tsp caster sugar

How to make
1. To make stock, heat the oil in a large saucepan and add the garlic, onion and ginger and stir-fry until aromatic.

2. Add 1 litre (35 fl oz / 4 cups) water, stock, cinnamon, star anise, lemon grass, fish sauce, soy sauce and sugar.

3. Bring to the boil, then reduce the heat and simmer, uncovered for 30 minutes.

4. Strain the stock, return the liquid to the pan and return to a boil.

5. Put the fresh rice noodles in a bowl, cover with boiling water and leave to soak for a few minutes.

6. When the noodles have softened a little, gently separate them, then drain.

7. Divide the noodles between four deep bowls, top with the beef slices, bean sprouts and coriander, then pour over the boiling stock.

8. Garnish with spring onions and chilies and serve with the lime wedges for squeezing over.