Place the water in a large saucepan. Slice the chilli in half. Bruise the garlic, lemongrass and ginger and add to the pan with the ketjap manis, the chilli and the lime leaves. Bring the water up to a temperature of 55'C.
Cook the noodles by placing in a heat proof bowl and covering with boiling water. Allow to cook for 3 minutes and then cool under running water.
Dice the garlic, ginger and chilli. Shred the basil and finely chop the coriander.
Wash and dry the rocket leaves then place in a bowl. Add the garlic, ginger, chilli, basil and coriander and season with the juice of the lime, fish sauce and pepper.
Peel the tomatoes and cut into quarters. Dice the tomato flesh and add the noodles, herbs and rocket.
Sear the beef in a hot pan and then plunge into the stock and poach for about 5 to 10 minutes.
Remove the beef from the liquid. Once it has cooled a little, slice the beef into thin strips.
To serve: place the noodles and salad on each plate and top with the beef slices. Drizzle with peanut oil and serve.
«If you are in a hurry, simply pan fry the beef and thinly slice.»
Beef cooked in a Thai spiced stock and served with a salad of noodles, rocket, tomato, coriander and basil.