250g lamb leg steaks, cut into thin strips
2 onions, peeled and cut into four wedges
2 beef stock cubes, crumbled
50g fresh ginger, peeled and finely sliced
Pinch of Chinese five-spice powder
1 red pepper, deseeded and finely chopped
3tbsp fish sauce
100g thin rice noodles
100g beansprouts, rinsed
2 spring onions, finely chopped
Handful fresh coriander, chopped
1 lime, cut into quarters
Pour 1½ litres of hot water into a large saucepan. Add the onions, stock cubes, ginger, five-spice powder, red pepper and fish sauce. Bring to the boil, cover and leave to simmer over a very low heat for 30 minutes.
Meanwhile, divide the meat between 4 large bowls. Break up the sheets of noodles and add to the bowls along with the beansprouts.
Strain the stock (in a coarse sieve in order to keep the pieces of pepper) and pour it back into the saucepan. Add the seasoning and bring to the boil. Pour the stock immediately into the bowls. The heat of the stock with cook the lamb. Cover the bowls with plates or cling film and allow to stand for 4 minutes. Sprinkle over the coriander, season with pepper and serve immediately, along with the lime wedges.
Tip: you can also remove the sieved and boiling stock from the heat, add the meat, beansprouts, pepper and noodles, cover and allow to stand for 4 mins. Then divide up into the bowls.