Full of vibrant flavours and a real chilli kick, this is such a comforting dish and perfect for when you’re feeling a little under the weather. Feel free to swap the beef for chicken, tofu or prawns, or the rice noodles for egg noodles if that’s what you have to hand.
|3||garlic cloves, roughly chopped|
|2.5cm piece||ginger, peeled and chopped, plus 2 extra large slices|
|250g||beef sirloin or rump steaks (frying steaks are best)|
|1||long red chilli|
|4 tbsp||soy sauce|
|2 tbsp||sesame oil|
|1 tbsp||rice wine vinegar or white vinegar|
|1 1/2 tsp||brown sugar|
|2||spring onions, sliced|
|1.5l||beef or chicken stock|
|3 tbsp||fish sauce|
|coriander leaves, to garnish|
|white and black sesame seeds, to garnish|
|sea salt and freshly ground black pepper|
Put the garlic and ginger in a food processor and blitz to a fine paste.Tip into a bowl and combine with the beef, chilli and 2 tablespoons of the soy sauce. Add 1 tablespoon of the
sesame oil, the vinegar and sugar and leave to marinate for 30 minutes.
Put the eggs in a pan and cover with cold water. Bring to the boil and simmer for 4 minutes, drain and run under cold water. Peel as soon as the eggs are cool enough to handle and set aside.
Heat a pan over high heat and sear the beef for 2–3 minutes each side, until cooked to your liking.Take off the heat and slice up.
In a large, deep pan, heat the remaining sesame oil and fry the corn, spring onions and sliced ginger over high heat for 2–3 minutes. Add the stock and bring to the boil. Add the remaining soy and fish sauce, and season to taste with salt and pepper. Add the noodles and simmer for 4–5 minutes, until the noodles are cooked.
Ladle the soup and noodles between bowls and serve with the beef and half an egg on top. Finally, garnish with coriander leaves and sesame seeds, and serve.