I had a bit of a hangover yesterday and all I felt like was a delicious noodle broth. But I didn’t feel like getting into my car and getting takeaways, luckily I managed to find all of the ingredients I was craving. This is a super quick and super easy recipe, packed with delicious Vietnamese flavours. The perfect hangover cure 😉

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INGREDIENTS

For the quick broth:

2 large red onions, chopped
5 garlic cloves, chopped
2-3 red chillies, chopped
1 large thumb of fresh ginger, grated
2 whole star anise
6 cups beef/chicken broth
3 tbsp soy sauce
1 tbsp fish sauce
1 tbsp rice wine vinegar
1 heaped tbsp sweet chilli sauce
1 small handful basil leaves, torn
1 small handful coriander leaves, torn
1 tsp white pepper
The juice of 1 lime

To serve:

600 g free-range mature thick-cut beef sirloin
Sea salt
Black pepper
1 heaped tsp Chinese 5 spice
1 cup peas
The rest of the basil and coriander leaves
5 radishes, sliced
250g rice noodles

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METHOD
Serves 4
Preparation 10 minutes
Cooking time 10 minutes

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Place a large wok and griddle pan on high heat.

Marinade the beef with a large pinch of sea salt, black pepper and Chinese 5 spice.

Add a small splash of olive oil to the wok and fry the onion, chilli sauce, garlic and ginger for 5 minutes. 

In a large measuring jug mix the soya sauce, fish sauce, rice wine vinegar, stock, white pepper, lime juice and star anise. Then add to the wok, boil for 5 minutes.  Add the noodles, cook for 2 minutes. Then add the peas, turn the heat off and cover.

Cook the steaks for 2 minutes on each side (for medium-rare). Let them rest for 2 minutes, then slice into bite-sized chunks and add to the wok. Top with the fresh herbs and sliced radish and enjoy.