- Wrap the beef in cling film and place the package flat in the freezer for 50 minutes or until partially frozen.
- Meanwhile, peel the white radish and cut it across into thin slices, then cut into 2.5 cm (1 in) diamonds or triangles. Arrange with the mushrooms, pak choy, spring onions and bean sprouts on 4 individual plates. Cover with cling film and chill until required.
- Cook the noodles in a saucepan of boiling water for 3 minutes, or cook or soak them according to the packet instructions. Drain, toss in the sesame oil and add to the plates.
- Remove the beef from the freezer and cut it across the grain into wafer-thin slices. Arrange on the plates next to the vegetables. Keep covered and chilled until ready to serve. Mix the ingredients for the dipping sauce and pour into 4 small serving bowls. Set aside.
- To serve, heat the stock until boiling, then add the fish sauce. Pour into a meat fondue pot or Mongolian fire pot set over a flame in the centre of the table and keep at a steady simmer. Let each person put a few mushroom slices, radish, spring onions, bean sprouts and slices of meat into the stock and cook for 30–60 seconds, then add some pak choy and noodles and cook for a further 30 seconds. Use a draining spoon to transfer the noodles, meat and vegetables to individual serving bowls. Mouthfuls held on chopsticks can be dipped into the sauce.
- Continue in this way until all the ingredients have been cooked, then ladle the stock into the serving bowls. Season to taste with any remaining dipping sauce and drink as a soup.
Some more ideas
For a Japanese chicken ‘fondue’, use thinly sliced skinless boneless chicken breasts (fillets) in place of the beef. Cook for 1 minute before adding the vegetables. * For a milder dipping sauce, mix together 3 tbsp mirin (sweetened Japanese rice wine), 3 tbsp lemon juice, 120 ml (4 fl oz) rice vinegar and 4 tbsp shoyu.
Pak choy, a leafy green Oriental cabbage, is a good source of vitamin C. The amount in this recipe provides per portion 31% of the recommended daily amount of vitamin C for an adult woman.
Each serving provides
B1, B2, B6, B12, C, E, folate, niacin * selenium * A