I wouldn't for a moment claim this recipe is authentic. But it tastes pretty much like the real thing. Don't skimp on the fresh herbs which are essential to the flavour.
Serves 4
2 tbsp vegetable oil or other cooking oil
1 large onion, peeled and chopped
A small chunk of fresh ginger, peeled and finely chopped
1 clove of garlic, peeled and crushed
1 small red chilli, de-seeded and finely sliced
1.5 litres of home-made beef stock or stock made with 2 beef stock cubes
1 rounded tbsp hoisin sauce
2-3 tbsp fish sauce
3-4 tbsp fresh lime or lemon juice
250g medium dried rice noodles
175g lean rump steak
Salt, pepper and hot pepper sauce (e.g. Tabasco) to taste
To serve with the dish
125g fresh beansprouts
4 spring onions
A small bunch of coriander (about 20g) and 2-3 sprigs of mint
1-2 red chillies
1 lime or lemon, cut into wedges
Heat the oil in a large saucepan and fry the onion over a moderate heat until it turns quite brown (about 8-10 minutes). Add the ginger, garlic and chilli, stir then pour in the stock. Add 1 rounded tbsp of hoisin sauce, 2 tbsp of fish sauce and 3 tbsp of lime or lemon juice, stir, then leave the stock to simmer on a low heat while you prepare the accompaniments. Wash the beansprouts and coriander, removing the coriander leaves from the stalks and chopping them roughly. Tear the mint leaves off the stalks and shred. Cut the roots and the top half of the green tops off the spring onions and finely slice the rest of the onion. Halve, de-seed and finely slice the chillies. Plunge the noodles into a saucepan of boiling, salted water, bring back to the boil, making sure the noodles aren’t sticking together, cook for a minute then drain them and rinse them under cold water. Trim any fat off the steak and slice it as thinly as you possibly can, cutting the larger slices into strips. Tip the meat into the hot stock. Season the stock lightly with salt and pepper and taste it. If you think it needs spicing up add a bit more hoisin and/or hot pepper sauce. To sharpen it add a little more fish sauce or lemon juice. Divide the noodles between 4 deep bowls, top with the spring onions and beansprouts and ladle over the hot stock. Scatter over the chopped coriander and serve. Put extra sliced chillies, hot chilli sauce and lime wedges on the table so people can adjust the seasoning if they wish
