Scotch Beef Pho

For the broth:

• In a sauce pan add the stock, star anise, half the spring onions, lemongrass, ginger, shiitake mushrooms and sugar.

  1

• Bring to the boil, and then turn down the heat to a gentle simmer and cook for 30 minutes.

  2

• Meanwhile, place the noodles in a bowl and cover with boiling water. Allow to soak for three minutes and then drain.

  3

• After simmering for 30 mins, finish the broth with the fish sauce and juice of one lime to taste.

  4

For the Scotch Beef steak:

• Heat a heavy based pan

  1

• Pat the steaks dry with kitchen paper, oil and season all over with salt and pepper.

  2

• Fry for two minutes on each side then remove from the pan and allow to rest (the steaks should be cooked slightly rare as they will continue to cook further when placed in the broth).

  3

• Slice the beef very thinly into strips.

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To serve:

• Divide the noodles between the four bowls.

  1

• Top with the bean sprouts and sliced beef then arrange the remaining spring onions, coriander and chilies on top.

  2

• Remove the mushrooms from the broth and divide between the bowls.

  3

• Strain over the hot broth and top with lime wedges.

  4