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.
