Dark-green buk choy comes into its own when teamed with fresh Asian flavours. Give it a try in this hot, aromatic Vietnamese-style soup.
- Place the stock, water, ginger, star anise and cinnamon stick in a saucepan. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 15 minutes.
- Meanwhile, place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until tender. Drain. Divide among serving bowls.
- Strain the stock mixture into a heatproof bowl. Return to the pan. Bring to a simmer over medium-high heat. Stir in fish sauce and buk choy stems. Cook for 1 minute. Remove from heat. Stir in the buk choy leaves and beef. Ladle the soup over the noodles. Top with coriander.
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