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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The soup stock has to be extremely hot so it cooks the thin slices of beef in the bowl. Ingredients:
2 cups beef stock (store bought) |
1 cinnamon stick |
2 star anise |
3 cm piece ginger |
250 g flat rice noodles |
3 bunches bok choy, halved and trimmed |
400 g filet of beef, sliced very very thin |
1/2 cup mint or 1/2 cup coriander leaves |
1/2 red chile, sliced |
1 red onion, sliced |
Directions:
1. Place stock, cinamon, star anise and ginger in large saucepan. Add 2 cups water and bring to boil, then reduce and let simmer for 15 minutes.
2. Place noodles in heatproof bowl and cover with boiling water to soften, drain and set aside.
3. Strain stock, discarding solids and return to heat. When boiling add bok-choy and cook 1-2 minutes.
4. Divide noodles and beef amongst serving bowls and pour very hot stock over.
5. Serve with mint, corander, chopped chilli and onions.
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