Vietnamese Beef & Noodle Soup

• 1.5 litre water
• 1 tablespoon KRAFT* Vegemite
• 2 teaspoons grated ginger
• 1 star anise
• 200g flat rice noodles, or 400g fresh rice noodles
• 1 bunch bok choy, washed and sliced Safeway 1 lb For $1.28 thru 02/09
• 300g lean rump steak, trimmed of excess fat, thinly sliced
• 1 1/2 tablespoons fish sauce
• 2 teaspoons brown sugar
• Fresh coriander leaves
• Fresh mint leaves
• 1 birdseye chilli, finely sliced (optional)
• 1 lime, quartered

1. Bring water, Vegemite*, ginger and star anise to the boil in a large saucepan.
2. Reduce heat and simmer for 10 minutes.
3. Pour boiling water over noodles, and allow to soak for 5 minutes, drain.
4. Divide between serving bowls.
5. Top with bok choy leaves.
6. Add rump, fish sauce and sugar to the stock.
7. Simmer a further 2-3 minutes.
8. Ladle over noodles and garnish with herbs, chilli and a squeeze of lime juice.

water, ginger, anise, flat rice noodles, bok choy, lean rump steak, fish sauce, brown sugar, fresh coriander leaves, mint, birdseye chilli, lime

Taken from www.kraftrecipes.com/recipes/vietnamese-beef-noodle-soup-104204.aspx (may not work)