This week’s delicious recipe for the Vietnamese favourite is surprisingly quick and easy. It’s by Chef Tom Walton and brought to you by OXO Australia, Scanpan and Global Knives.

This recipe is made much quicker and easier thanks to some clever kitchen gadgets including the OXO 3-Piece Prep Peeler Set, Scanpan Modern Skillet and Global Knives Classic 20cm Cooks Knife. Links to buy can be found at the end. You can however adapt this recipe using what you already have at home.

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Servings 2

Ingredients

1 tbsp whole coriander seeds
2 star anise
2 cinnamon quills
1 thumb size piece ginger sliced
Half stalk lemongrass bruised and split
800 ml beef broth
1 tbsp fish sauce
1 large zucchini
1 large carrot
8 snow peas trimmed
1 250g sirloin
flake salt to taste
2 tbsp olive oil
1 cup beansprouts
2 shallots finely sliced
6 sprigs coriander
1 lime
Chilli sauce to serve

Instructions

Place the coriander seed, star anise and cinnamon quills into a small skillet and place over a medium high heat for 3 minutes, tossing regularly then add them to a pot with the broth, ginger, lemongrass, palm sugar and fish sauce.
Place this over medium heat to simmer and infuse for 20 minutes then strain and keep hot over a low heat, covered with a lid.
Meanwhile, Preheat the skillet over a high heat, season the beef with salt and then add the olive oil and beef to the pan, searing for approx. 2 minutes each side to caramelise then transfer to a plate.
Peel the carrot and use the julienne peeler to shave it into strips then use the same peeler to shave the zucchini into strips. Finely slice the snow peas into thin matchsticks.
Evenly divide the prepared zucchini, carrot, snow peas and beans sprouts between two bowls.
Thinly slice the seared beef against the grain and lay over the veggies then scatter some shallots.
Pour the hot broth over the bowls and finish with the coriander more shallots and a squeeze of lime.
Serve with chilli sauce if desired.