Quick recipe: Pho no noodles

Serves 4. 400g fillet steak, 1 lemongrass stem – white part only, thinly sliced, 2 red chillies plus extra to garnish, 1 large garlic clove, 1 small knob fresh ginger, sea salt and freshly ground pepper, 1.5 litres salt-reduced beef stock, ½tbsp fish sauce, 3 kaffir lime leaves, shredded, 1 bunch baby bok choy, chopped bean shoots, to garnish, 1 bunch Thai basil leaves, 1 bunch coriander, lime wedges.

Put the steak in the freezer 30 min before serving. Place lemongrass, chilli, garlic and ginger in a mortar and pestle and pound to a paste. Add a pinch of sea salt. Remove the steak from the freezer and slice thinly. Set aside.

Add the stock to a saucepan over medium heat and bring to the boil. Add the spicy paste, fish sauce and kaffir lime leaves and continue to simmer for about 5 min. Add beef slices one at a time (use tongs), add bok choy. Simmer for 1-2 min. Fill each bowl with a handful of bean shoots, some pieces of the beef, and some bok choy. Pour the broth over the top.

Add Thai basil leaves, coriander, chilli and a wedge of lime.

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