This Vietnamese-inspired dish has all the flavours of pho – in a salad.
1 tbsp finely grated ginger
2 star anise
2 small cinnamon quills
2 tbsp hoisin sauce
1 tbsp caster sugar
1 tbsp fish sauce
1 tbsp white vinegar
400g dried rice noodles
2 spring onions, thinly sliced
250g baby cucumbers, halved
400g rare roasted beef, thinly sliced
bean sprouts, to serve
Thai basil, chives and mint leaves, to serve
store-bought chilli oil
1. To make the dressing, place the ginger, star anise, cinnamon, hoisin, sugar, fish sauce and ½ cup water in a small saucepan. Bring to a simmer over medium heat and cook for 4 minutes. Take off the heat, add vinegar and mix to combine. Set aside.
2. Cook the noodles in boiling salted water for 3 minutes, or until just cooked. Drain and refresh in iced water.
3. Drain the noodles and place them in a large bowl with half the dressing. Gently toss to combine.
4. Divide between bowls. Top with cucumber, bean sprouts and beef. Serve with herbs, chilli oil and the remaining dressing to add as you desire.