This is one of my favourite dishes – simple, easy and it tastes amazing. Perfect for cold nights.
Ingredients
For the Broth
- 1/2 heaped tsp Asafoetida
- 1 tsp Oil
- 4cm piece Fresh Ginger – peeled and thinly sliced
- 1.5l of Fructose Free Stock
- 1l Water
- 1 large Lemongrass Stick, bruised
- 2 Cinnamon Sticks
- 2 Star Anise
- 1 tbs Fish Sauce (optional - if not using it, then double up the soya sauce)
- 1 tbs Tamari Gluten Free Soya Sauce
- 1 tsp Sugar
In the broth
- 500g Rice Vermicelli (made up according to package instructions)
- 250g very lean Beef Fillet, thinly sliced
- 2 tbs Coriander, roughly chopped
- 1/2 Lime, cut into thin wedges
- 4 Spring Onions (green bit only), thinly sliced
- 1 small Red Chilli, seeded and very thinly sliced
Utensils
- Very Large Saucepan, with lid
- Sieve
- Ladle
Method
- Make the stock – heat the oil in a big pan and add the asafoetida and ginger. Fry it off until the ginger becomes aromatic (the asafoetida will smell from the start!). Add the stock, water, lemongrass, cinnamon, star anise, fish sauce (if using), soy sauce, and sugar. Bring to the boil and then simmer, uncovered, for 30 minutes.
- Divide the rice vermicelli between the bowls. Add the raw beef fillet (yes, I did say raw), lime and coriander.
- Strain the broth and return to the saucepan. Turn the heat up on the broth as high as possible and make sure that it is on a rolling boil (really actively boiling) - you will probably need to put the lid on to ensure this. Now very carefully pour it into the bowls (I use a heatproof ladle to do this, for safety’s sake and to keep the stock as hot as possible) – the meat will then cook due to the heat of the broth. Garnish with the chilli and spring onions and serve.
