• 1 bunch spring onions
  • 700ml Freja Beef Bone Broth
  • 200ml water
  • large thumb-sized piece ginger, peeled and sliced
  • 1 cinnamon stick
  • 1 star anise
  • 1 tsp coriander seeds
  • 2 tsp demerara sugar (or palm if you can get it!)
  • 1 x 230g sirloin steak
  • 1 tbsp butter/ghee
  • 1 ½ tbsp soy sauce
  • 1 tbsp fish sauce
  • 200g flat rice noodles
  • Small handful of beansprouts
  • 1 small red chilli, finely sliced
  • handful coriander
  • 1 lime, ½ for the juice, the other half for garnish


  1. Put aside 2 spring onions for garnish and roughly chop the rest.
  2. Put them in a medium sized saucepan with a heavy bottom and add the ginger, star anise, sugar, coriander seeds, cinnamon stick , water and Freja beef bone broth and simmer gently for about half an hour.
  3. Cook the rice noodles as per instructions then rinse in cold water. Drain again and divide into 2 deep bowls.
  4. Heat some butter or ghee in a frying pan and once very hot fry your steak, just for a minute or two on either side to give it colour. Put to one side to rest on a chopping board.
  5. Take the broth off the heat and add the fish sauce, soya sauce and the juice of half the lime and check the seasoning.
  6. When ready to serve add a small bunch of bean sprouts to each bowl.
  7. Thinly slice the steak and spring onions and roughly chop the coriander leaves.
  8. Add the steak to the bowls then strain over the hot broth.
  9. Garnish with fresh coriander, sliced chilli and serve with lime wedges on the side.