How about a pho (pronounced fuh) made with broth that doesn't need to simmer all day long? Loop us in! The classic Vietnamese comfort bowl gets a midweek shake up with this incredibly fragrant version that does a very good impression of the real deal. Add slippery noodles, a squeeze of lime and you'll be slurping happily in a fraction of the time.
Bring a saucepan of water to the boil over high heat in preparation for step 5 and boil the kettle now for step 3. Peel and thinly slice eschalot. Thickly slice ginger into rounds. Cut spring onion into 3cm lengths, keeping the white and green parts separate.
Heat oil in a saucepan over medium-high heat. Add eschalot, ginger and white spring onion and cook, stirring, for 1–2 minutes or until fragrant. Add beef mince and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until golden brown.
Dissolve stock cube in 1 litre boiling water from kettle. Add Chinese High-Five Blend to stock and stir to combine. Add stock to saucepan with mince and bring to a simmer. Thinly slice mushrooms and add to soup. Simmer for 6–8 minutes or until mushroom is cooked and broth is fragrant.
Thickly slice bok choy. Add bok choy to soup and cook for 1–2 minutes or until softened.
Cook noodles in the saucepan of boiling water for 2–3 minutes or until softened. Drain well and divide between serving bowls.
Season soup with fish sauce and lime juice. Remove ginger. Divide noodles between bowls and top with beef, broth and green spring onion to serve.