Ingredients
200g flat rice stick noodles
1 tbsp sunflower oil
4 spring onions, finely sliced
1 thumb-sized piece of ginger, finely sliced
3 cups good quality beef stock
3 tbsp fish sauce
1 tbsp brown sugar
Juice and zest of two limes
1 handful bean sprouts
1 handful basil
1/2 cup mint leaves
8 thinly sliced pieces rare roast beef
Beerenberg Chilli Sauce, to serve
Directions
Fresh, aromatic and incredibly good - a big bowl of this soup is just the antidote to a busy, stressful day. Swap the rare roast beef with shredded chicken, tofu or cooked prawns.
Place the noodles in a large bowl and pour over boiling water and let sit for 5 minutes. Heat the oil in a large wok on high heat and cook the spring onions and ginger for a few minutes or until fragrant. Add the stock and a cup of boiling water and bring to the boil. Reduce heat and simmer for 10 minutes then add the fish sauce, brown sugar, lime zest and juice and check the flavors for balance. Divide the noodles among four deep bowls, pour over the soup, add the bean sprouts, herbs, sliced roast beef and drizzle to taste with Beerenberg Chilli Sauce.
