• Bone broth (see recipe) or good quality store bought
• 2 corguette
• Large handful of herbs (Thai basil, coriander, Vietnamese mint)
• 2 red chilli
• 2 spring onions
• 1 lime

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1. Cover the beef and place in the freezer for 15 minutes - firming the edges
2. In the final 5 minutes of freezing time heat the pre-prepared bone broth in a large pot adding lime juice, fish sauce, chilli paste, and tamari sauce
3. Thinly slice the spring onions and chilli. Cut the lime into wedges, roughly chop the herbs and prepare the sprouts
4. Prepare your zoodles or alternative noodles and divide between serving bowls
5. Take the beef out of the freezer and immediately slice thinly - about 0.5cm in thickness and divide between bowls
6. Pour the steaming broth over the serving bowls making sure to submerge the beef - this should instantly begin to cook the beef
7. Divide the herbs, chilli, spring onions, and sprouts between the bowls
8. Enjoy!

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Make sure to thinly slice the beef so it cooks in the hot broth when submerged