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 to 5 minutes (or under the grill), then add to the stock. Toast the spices in the same pan for 2 to 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 easier, 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 the packet instructions and divide between two bowls, topping each with the sliced beef.
4. Bring the broth back to the boil and pour it into the bowls so the heat cooks the beef, then scatter over the spring onions, chilli and herbs. Serve with lime wedges to squeeze over.

Tips from the ZestyPlate Kitchen

• Char the onion and ginger until the skins blacken; that smoky base is what gives the broth its backbone.
• Toast the whole spices first so their aroma is fully awake before they hit the stock.
• Pop the steak in the freezer for a few minutes so you can slice it wafer-thin; the boiling broth cooks it through in seconds.
• Set out the herbs, lime and chilli so each person can build their bowl to taste.