Beef pho

1. Tip the beef stock and 500ml water into a large saucepan. Char the onion and ginger on all sides in a dry frying pan over high heat, about 3-5 minutes (or under the grill), then add to the stock. Toast the spices in the same pan for 2-3 minutes until fragrant and add them too. Bring to the boil, then simmer for 30 minutes and strain.
2. Meanwhile, trim the fat from the steak, wrap in cling film and freeze for 15 minutes to make slicing easy, then slice thinly, re-wrap and chill.
3. Taste the broth and season with the palm sugar, fish sauce and soy. Cook the noodles to packet instructions and divide between two bowls, topping each with the sliced beef.
4. Bring the broth back to the boil and pour into the bowls - the heat will cook the beef - then top with the spring onions, chilli and herbs. Serve with lime wedges to squeeze over.

Tips from the ZestyPlate Kitchen

• Char the onion and ginger until blackened - that smoky depth is the soul of the broth.
• Toast the whole spices to release their aroma before they go into the stock.
• Freeze the steak briefly to slice it paper-thin; the boiling broth cooks it instantly in the bowl.
• Lay out the herbs, lime and chilli so everyone can season their own bowl to taste.