Let's Get Cooking
- 1 To prepare the broth: place the first 12 ingredients into a large soup pot with a lid. Bring to a boil and then reduce the heat and simmer mostly covered for 1 ½ hours. Strain through a fine sieve to remove all the bits. Season if needed.
- 2 In a frying pan, fry the rump steak in some oil for 3 minutes on each side, remove from heat and let the meat rest for 5 minutes then cut into slices.
- 3 Soak the rice noodles in a pot with boiling water for about 10 minutes or until just malleable, drain and rinse with cold water, set aside.
- 4 Cut the vegetables into nice even shapes and blanche them in some boiling water.
- 5 Chop the shiitake mushrooms into strips and heat up a wok with a splash of oil
- 6 Stir fry the mushrooms until they start to colour, then add the blanched vegetables, stir fry for another 3 minutes.
- 7 Place the vegetables, noodles and beef strips into bowls.
- 8 Gently pour the boiling hot broth onto the garnish (until everything is just submerged) and finish off with the chopped herbs, lime and spring onion.