Rib Eye Pho

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• Step 1

  To prepare the steak, season it well with salt on both sides.
  Heat a ridged griddle pan until very hot and sear the steak for
  approximately 4 minutes on each side. The trick is to see when it
  begins to sweat; that’s your cue to flip it over. Once the steak has
  seared, add a knob of butter to the pan and take it off the heat.
  Spoon the butter over the steak and allow it to rest while you
  prepare the rest of the pho.

• Step 2

  Heat the chicken stock with the star anise, cinnamon, lemongrass
  and ginger. Bring to the boil, then reduce the heat to a simmer and
  cook gently for 20 minutes or so. Remove the whole spices from
  the stock and add the fish sauce. Add the pak choi and simmer for
  2 minutes in the stock.

• Step 3

  Slice the steak into thin strips. Divide among the serving bowls,
  then add the pak choi and tat soi. Ladle over the hot stock
  and scatter with the chilli, spring onions, lime basil leaves and
  beansprouts. Serve with lime wedges to squeeze over.

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