Beef and shiitake mushroom pho

Heat the oil in a large saucepan on a medium heat. Add the shiitake mushrooms and sauté for 2-3 minutes. Remove with a slotted spoon and set aside.

Add the onion and ginger to the same saucepan and cook for 1-2 minutes. Add the star anise, cloves and coriander seeds and cook for a further 1-2 minutes, stirring occasionally to toast all the spices.

Add the stock, carrots, soy and fish sauces, bring to the boil and then reduce to a simmer for 30 minutes.

While the broth simmers, place the sirloin in the freezer for 20 minutes. This firms it up and makes it easier to slice the meat very thinly.

When ready, remove the beef from the freezer, trim off any excess fat and slice across the grain into very thin slices. Cover and set aside.

Strain the simmered broth and return it to the stove on a low heat to keep it hot.

Cook the noodles according to the packet instructions and drain them.

Divide the noodles between four bowls. Top each one with bok choy, some beef slices and shiitake mushrooms (don’t overlap the beef as you want the broth to cook each piece evenly).

Ladle the hot broth over the beef and noodles and then top with mung beans, chilli, spring onions, coriander and a squeeze of lime.

Tip: The broth can be made up to 3 days ahead. Once made, allow it to cool completely before storing in a sealed container in the fridge.