FOOD AND DRINK / An A-Z of Healthy Dishes from around the World

V is for Vietnam with its varied and spicy diet, and a healthy balance of carbohydrate, not only rice, but rice noodles. Its exquisite cuisine, which uses subtle spices and flavourings, has only recently become known in the West. SPICY BEEF NOODLE SOUP

Serves 4

1lb shin of beef

(a cheap but tasty cut)

2 quarts water

1 in piece of fresh ginger, peeled

1 floret of star anise

2 in piece of cinnamon stick

2oz rice noodles

(from Chinese or Asian shops)

1 tablespoon Vietnamese

(or Thai) curry paste

1 tablespoon groundnut oil

1 tablespoon Vietnamese fish sauce

(nuoc mam) or soy sauce

1 tablespoon rice wine or white wine vinegar

1 teaspoon sugar

1 fresh chilli, deseeded, finely chopped, or 1 teaspoon chilli oil

4 spring onions, chopped

sprig of coriander leaves, chopped

Chop meat into small cubes. In a heavy pan, bring the meat to the boil with the water, anise, cinnamon and ginger. Skim impurities from the surface. Then cover and simmer for up to four hours, until meat is ragged and tender. Allow liquid to reduce by half, but top up if it starts to boil dry.

When meat is nearly done, prepare the rice noodles, putting them in a bowl to stand, covered with boiling water to soften them.

In a frying pan, heat the oil, stir in the curry paste and dissolve. Add to the soup, with the fish sauce (or soy sauce), the sugar and the vinegar, and simmer for about 10 minutes.

Remove the star anise, cinnamon and ginger, and cook the noodles in the soup until they are tender (6 to 10 mins).

Add the spring onions, coriander, chilli oil, or garnish of finely chopped chilli.