Vietnamese Noodle Soup

Collect the ingredients before you start cooking. It can be really annoying to begin preparation, only to discover that you've run out of something important. TIP1: make sure the oyster sauce has at least 10% oyster extract (some have as little as 0.5%, but a really good one can be 30% or more - well worth the extra). TIP2: I use Greek Basil. It grows quickly into a bush, lasts for 2 or more years, and the leaves are so small you don't need to chop them. As you can see in the photo, I also used Thai Basil this time

The onions are best thinly sliced. My preferred method is to cut the onion in half, then stand it on end, slicing along the radius, from the centre to the outside.

A number of Asian recipes call for thinly sliced beef (or other meat). The real reason for this is two-fold. Firstly, meat is very expensive in some countries, and so slicing it thinly makes it go further. Secondly, meat (at affordable prices) in some countries tends to be tough, and thin slices are easier to eat. Woollies 5 Star beef mince has a lovely flavour, so I don't recommend marinating it for this dish. In fact, you will taste all the separate flavours of the ingredients this way.

Using a large pan (mine is electric), spray a light film of cooking oil (e.g. Canola spray oil). Then knead the mince for 30 - 60 seconds to prevent it ending up stringy. Then with the pan still cold (unless you want medium-rare hands) press the mince so that it covers a large area. Now turn the pan on to medium heat.

Put the rice noodles into a pot of boiling water and take the pot off the heat. I usually break them up first, so they are easier to eat. TIP: if you are going to break the noodles, do it while the packet is still sealed, because they are very hard at this stage and will fly everywhere otherwise.

Slice the spring onions, including the green parts. TIP: Scissors are great for the green parts.

The mince will have shrunk enough for you to place the sliced onions in a spare section of the pan. With an egg-turn or similar (I use a silicone rubber one) chop the mince in the pan into about 4 pieces and flip them over. Cook for 2 minutes, stirring the onions twice, so they cook evenly.

Then quickly chop into bite-sized pieces and set them aside. Try one - told you it tastes great. Leave the pan hot. Leave the onions in the pan.

Add a few tablespoons of water to the pan, and stir the onions, to pick up all those lovely meat juices. Stir in the five spice powder and cinnamon.

Now pour 1 litre of beef stock and ½ litre of water into the pan. Add the crushed ginger, garlic, oyster sauce lime juice and chopped basil. Simmer for about 3 minutes, then add the spring onions and mushrooms. Simmer for one more minute.

Strain the noodles and divide them between 4 large bowls. Place the cooked mince pieces on top. Optionally add cooked prawns.

Then the coriander and mint leaves (and optionally, sliced chilies). Then place a handful of bean sprouts on each.

Lastly pour the soup over each.