Beef pho

• 1Brown onion
• 50gFresh ginger
• 4Star anise
• ½ tspGround cinnamon
• 2 cubesBeef stock cube, in 1.5 litres water
• 3 tbspFish sauce
• 1 tspSugar
• 2Rump steaks
• 30gFresh coriander
• 30gFresh mint
• 4Spring onions
• 1Red chilli
• 2Limes
• 150gBeansprouts
• 250gFlat rice noodles
• 4 tbspHoisin sauce, to serve
• 2 tbspSriracha, to serve

Plus salt, pepper and water.

Method

1. 1

   Halve the onion, leaving the skin on, and slice the ginger into thick coins. Char them cut side down in a large dry pan over a high heat for 6 minutes, until blackened in patches.

2. 2

   Add the star anise and cinnamon and toast for 30 seconds, then pour in 1.5 litres boiling water with the stock cubes crumbled in, the fish sauce and sugar. Cover and simmer gently for 30 minutes.

   32 min, mostly hands-off

3. 3

   Meanwhile, put the steaks in the freezer for 15 minutes. Firm, very cold meat is far easier to slice thinly.

   15 min, mostly hands-off

4. 4

   Trim off any fat and slice the steak across the grain as thinly as you possibly can.

5. 5

   Pick the herb leaves, slice the spring onions and chilli and cut the limes into wedges. Pile them all on a plate with the beansprouts.

6. 6

   Cover the noodles with boiling water and leave for 5 minutes, or as the packet says, until soft. Drain, rinse and divide between four deep bowls.

7. 7

   Lift out the onion, ginger and star anise. Taste the broth, add a splash more fish sauce if it needs salt, and bring it to a rolling boil. Lay the raw steak over the noodles and ladle the boiling broth straight on top; the beef turns pale pink in seconds.