Pho With Healthy Hoisin

Place the spices in a medium saucepan and toss over low heat for 3-4 minutes, until fragrant.

Add the bone broth, carrot, spring onions, the ginger and mandarin peel, if using, and bring to the boil over high heat.

Decrease the heat and gently simmer for 30 minutes.

Wrap the beef fillet tightly in plastic wrap, to make a nice round shape. Freeze for 30 minutes, or until partially frozen, firm but not solid. This helps to make it easier to slice thinly, for serving.

Meanwhile to prepare the hoisin sauce, soak the dates in the boiling water for 10 minutes.

Combine the dates and their soaking liquid with the remaining ingredients in a high-speed blender. Blend until smooth.

Soak the noodles in boiling water, or according to the packet instructions, until softened. Strain.

Strain the broth, discarding the solids. Return to the pan. Add the tamari and lime juice.

Unwrap the partially frozen beef. Using a sharp knife, slice into very thin rounds.

To assemble, divide the noodles among four serving bowls.

Top with slices of raw beef, bean sprouts, fresh herbs and chilli. Ladle over the hot broth.

Serve with lime wedges. Drizzle with chilli and hoisin sauces, as desired.