Remove all ingredients from the fridge 30 minutes before cooking to allow them to reach room temperature.

Empty the broth into a pan and put over a medium heat with a lid on.

Fill and boil a kettle.   

Rinse the chillis, beansprouts, spring onions and herbs.  Put the beansprouts to one side and roughly chop everything else. Cut the limes into quarters.

Remove the steak from the packaging and pat dry.

Put everything to one side.

Once the kettle has boiled, pour boiling water over the rice noodles in a separate pan or bowl.

After 2 minutes, remove the noodles from the pan and rinse under fresh water. They should be a little bit “al dente” as they will continue cooking in the bowl.   Add them to your bowl(s).

Place a frying pan over a high heat and once hot, add your steak and cook as you like on both sides, adding some nice charred colour. We recommend medium-rare because your hot broth will further cook the steak in the bowl.

Remove the steak from the pan and leave to rest for 5 minutes before thinly slicing.

Lay the steak on top of the noodles.

The broth should be boiling by now. Once you’re happy that it is, pour it on top of the noodles and steak

The boiling liquid will cook the steak further - if you prefer it cooked well then pour the broth directly on top.  Pouring it away from the steak will leave it a bit rarer.

Add your choice of garnishes to taste. They all change the flavour slightly so do not add too much at once but experiment to find the perfect balance for you.

ENJOY!!