Faux Beef Pho

Boil a kettle for steps 1 and 4

Add the rice noodles to a pot with plenty of boiling water

Cook on a medium heat for 5 min, or until starting to soften

Remove from the heat and rinse under cold water

Meanwhile, peel and slice the ginger finely into matchsticks

Tip: Use a teaspoon to scrape the skin off the ginger for easy peeling!

Peel and slice the shallots finely

Set both aside for step 4

Rub the steaks with 1-2 tbsp of olive oil, 1 tsp (2 tsp) of salt, and 1/2 tsp (1 tsp) of pepper and mix well

Place a large pan on a high heat

Once hot, add the steaks and cook for 1 min on each side

Transfer the steaks to a plate and cover with a tea towel, reserving the pan

Return the steak pan to a medium-high heat and once hot, fry the chilli flakes, ginger, shallot, and star anise(s) for 2 mins, stirring constantly (add more oil if needed)

Pour 750ml (1.5L) of boiling water into the pan and crumble in the stock cube(s)

Add the hoisin and stir- this is your broth

Add any resting juice from the steaks to the broth and mix well

Bring the broth to a boil, then simmer for 6 min on a low heat

Meanwhile, slice the steak thinly on a clean chopping board

Transfer the sliced steak and its juices to the plate from step 3

Once the broth has simmered for 6 min, add the mange tout and cook for a further 2 min, or until starting to soften

Season to your taste with with salt and pepper

Pour just the steak juices, directly into the broth