•  2 litres beef stock
•  1 teaspoon fish sauce
•  1 tablespoon lime juice
•  3cm piece (15g) ginger, finely sliced
•  1 stick cinnamon
•  200g thick rice noodles
•  300g bok choy, halved
•  300g beef fillet, thinly sliced+
•  1 long red chilli, sliced
•  5 green onions (scallions), thinly sliced
•  ¼ cup each Thai basil leaves and mint leaves

Place the stock, fish sauce, lime juice, ginger and cinnamon in a large saucepan over high heat and bring to the boil. Add the noodles and cook for 6 minutes. Add the bok choy and cook for a further 2 minutes. Remove from heat and add the beef. Top soup with the chilli, green onion, basil and mint to serve. Serves 4.
+ Freeze the beef for 20 minutes to make it easier to cut into thin slices. The thin slices will cook quickly from the heat of the soup.