Pho Bo (Vietnamese Beef Noodle Soup)

Ingredients

1 l beef stock
200 g steak, thinly sliced
100 g bean sprouts
100 g rice noodles
60 g fish sauce
20 g Bresc WOKginger
10 g Bresc WOKchilli
10 g Bresc Thai green curry
5 g coriander, leaves
4 pakchoi leaves, cut into strips
4 radishes, very finely sliced
2 cinnamon sticks
2 star anise seeds
1 spring onion
1 lime, sliced

Preparation method

Bring the beef stock to the boil in a pan. Add the cinnamon sticks, star anise, fish sauce, green curry, WOKginger and WOKchilli. Allow the flavours to infuse for 20 minutes in the covered pan on a low heat. Remove the star anise and cinnamon sticks. Cooks the rice noodles in the stock for 8 minutes until they are soft. Add the pakchoi after 5 minutes. Slice the spring onion finely. Divide the slices of beef, bean sprouts, spring onion and radish over the bowls and pour the hot soup over them. Sprinkle with coriander and serve with a slice of lime.