No beef option - beef rump steaks are replaced with chicken schnitzels.
Bring a saucepan of water to the boil for the noodles. Roughly chop ginger and cut shallot into wedges. Add to a heated pan with oil, star anise and cinnamon stick. Sauté over medium heat for 1-2 minutes.
2. Simmer the broth
Pour in 6 cups water, stock paste (start with half then add more to taste), 1 tbsp soy (or fish) sauce and 1 1/2 tbsp sugar. Bring to the boil and simmer, covered, for 10 minutes.
3. Cook the steaks
Heat a large pan over medium-high heat. Rub steaks with oil, salt and pepper (see notes). Add to pan and cook for 3-4 minutes on each side, or until cooked to your liking. Set aside to rest.
4. Cook the noodles
Add noodles to the boiling water, cook for 2-3 minutes or until cooked al dente. Drain and rinse in cold water.
5. Prepare the toppings
Cut lime into wedges, pick mint leaves and slice paprika. Place on a serving platter with bean shoots. Slice beef steaks.
6. Finish and plate
Discard ginger, cinnamon and star anise. Adjust the seasoning of the broth if needed (see notes). Serve broth, noodles, sliced beef and fresh ingredients at the table for everyone to assemble their own bowl.
If you have some, rub beef steaks with 1/2 tsp Chinese five-spice for an extra flavour boost.
Season the broth with more soy (or fish) sauce and sugar if needed. Add fresh chilli or chilli flakes if you wish.
No beef option - beef rump steaks are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Star anise & cinnamon stick, 1 packet
Stock paste, 1 jar
Beef rump steaks, 600g
Vermicelli noodles, 1 packet
Mint, 1 bunch
Red paprika, 1
Bean sprouts, 1 bag (250g)
From your pantry
Oil (for cooking), salt, pepper, soy (or fish) sauce, sugar (brown or other)