Borough Broth CoLamb broth, 1 packet
Cumin, 1 tbsp
Grated ginger, 1 tbsp
Pita bread, 1 piece
Rice vermicelli noodles, 80g
Lamb rump, 50g
Add the lamb broth, cumin, a pinch of salt and pepper, and grated ginger to a saucepan. Bring to the boil then simmer for 5 minutes. Keep piping hot until ready to serve.
Use your fingers to tear the pita bread into small 1cm chunks and place in the base of a noodle bowl. Add a nest of rice vermicelli noodles.
Slice the lamb rump as thinly as possible (you can freeze the lamb for an hour to make this easier). Add the slices to the bowl, then immediately pour the piping hot soup over.
Leave for 3 minutes to allow the noodles to soften, lamb to cook and the pita to plump up soup.
Garnish with spring onion and fresh coriander.