The finished recipe. Beef and Rice Noodle Broth with Five SpiceIngredients 1 to 6. 300 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 300 g Cooked rice noodles (Cooked weight, after soaking.). 1 litre Beef stock (Made up from a cube or a pot.). 100 g Onion. 2 tsp (10 g) Fish sauce. 40 g Spring onionIngredients 7 to 11. A thumb, halved Fresh ginger. 1 tsp Chinese five spice. One, sliced Fresh red chilli. A large handful Fresh coriander. Two wedges Lime juiceStep 1. Char the onion halves and the ginger in a dry pan over a high heat until blackened in patches, then add them to the stock with the five spice and simmer for fifteen minutes.Step 2. Meanwhile put the steak in the freezer for the same fifteen minutes, then slice it across the grain as thinly as you can.Step 3. Strain the stock, add the fish sauce and bring it back to a rolling boil.Step 4. Divide the noodles between two bowls, lay the raw beef over them and pour the boiling stock on top. It cooks the beef in the bowl. Finish with spring onion, chilli, coriander and lime.
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