Quick beef pho

• Beef stir-fry strips300 g
• Rice noodles300 g
• Vegetable stock cubes3 cubes
• Brown onions150 g
• Fresh ginger1 piece
• Fish sauce30 ml
• Spring onions1 bunch
• Limes1 lime
• Fresh coriander1 bunch

Also uses from the cupboard: table salt, ground black pepper, ground cinnamon, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten, Fish.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Halve the onion and slice the ginger thickly. Char them in a large dry pan over a high heat for 4 minutes, until blackened in places.150 g brown onions1 piece fresh ginger
2. Add 1.5 litres of water, the crumbled stock cubes, half a teaspoon of cinnamon and a teaspoon of sugar. Simmer for 15 minutes, then stir in the fish sauce and lift out the onion and ginger.3 cubes30 ml fish sauce
3. Meanwhile soak or cook the rice noodles following the pack instructions, drain and divide between 4 deep bowls.300 g rice noodles
4. Bring the broth to a rolling boil, add the beef strips and cook for 1 to 2 minutes, until just cooked.300 g beef stir-fry strips
5. Ladle the broth and beef over the noodles. Top with sliced spring onions and coriander and serve with lime wedges.1 bunch spring onions1 lime1 bunch fresh coriander

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