Thai-style spicy beef broth recipe
300g rump steak, trimmed of excess fat then finely sliced 200g vermicelli rice noodles 1 large red chilli, finely chopped 2 stick celery, finely chopped 1 inch piece of ginger, peeled and finely chopped small handful of basil leaves, finely chopped 1tbsp fish sauce juice of 1 lime 1tsp caster sugar 1.4 l light beef stock pepper

Combine the beef stock, lime juice, fish sauce and sugar in a large saucepan. Bring to a simmer over a medium heat, whisking occasionally until the sugar has dissolved. Add the chilli, celery and ginger, stir well, and simmer for a few more minutes. Add beef and noodles to the saucepan and simmer for 8-10 minutes until the noodles are soft and the beef is cooked. Season to taste with pepper, then stir through the chopped basil. Ladle into serving bowls and serve immediately.

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