Ingredients

• 4 cups beef stock
• 2 cups water
• 1 large onion, halved
• 1 large piece fresh ginger, sliced
• 1 cinnamon stick
• 2 star anise
• 1 tsp coriander seeds
• 1/2 tsp whole cloves
• 1/2 lb sirloin steak
• 1 tsp palm sugar (or brown sugar)
• 1 tbsp fish sauce
• 1 1/2 tbsp soy sauce
• 7 oz rice noodles
• 2 scallions, sliced
• 1 small bird's eye chili, sliced
• 1 handful fresh basil
• 1 handful fresh cilantro
• 1 lime, cut into wedges

Equipment

• Large saucepan
• Skillet
• Fine mesh strainer
• Sharp knife

Instructions

1. Pour the beef stock and 2 cups water into a large saucepan. Set the onion halves and ginger slices in a dry skillet over high heat and char them on all sides, about 3 to 5 minutes, until blackened in spots, since this charring gives the broth its deep, savory backbone.
2. Add the charred onion and ginger to the stock. In the same skillet, toast the cinnamon, star anise, coriander seeds, and cloves for 2 to 3 minutes until they smell fragrant, then tip them into the stock too.
3. Bring the stock to a boil, then lower to a gentle simmer and cook for 30 minutes to pull out all the flavor. Strain out the solids and discard them.
4. Meanwhile, trim the fat from the steak, wrap it tightly, and freeze for 15 minutes, which firms the meat so you can slice it paper thin. Slice it as thinly as you can, then re-wrap and chill until needed.
5. Taste the strained broth and season it with the palm sugar, fish sauce, and soy sauce, adjusting until it tastes balanced and savory with a touch of sweetness.
6. Cook the rice noodles according to the package directions, then divide them between two bowls and lay the raw sliced beef on top.
7. Return the broth to a rolling boil and ladle it over the beef, which cooks the thin slices on contact. Top each bowl with scallions, chili slices, basil, and cilantro, and serve with lime wedges to squeeze over.