Recipe by @bunnyeatsdesign
2 onions, peeled and quartered
1 thumb size piece of ginger, thickly sliced
1 cinnamon stick
2 whole star anise
1 tsp whole coriander seeds
1.5 L beef broth
1 tbs sugar
1 tbs fish sauce
2 carrots, cut into large chunks
600g Scotch steak
375g dried rice noodles
Toppings to serve: fresh bean sprouts, sliced spring onion, coriander, mint, sliced chilli, lime wedges, sriracha
Turn on oven to grill at max setting. Line a baking sheet with baking paper and arrange onion and ginger in 1 layer. Place under grill for 5 minutes until charred in some spots. Remove from grill and reserve.
Place cinnamon, star anise, cloves and coriander seeds in a small sauce pan or frying pan. Toast, stirring frequently, on medium heat for 2 minutes until fragrant. Remove from heat and set aside.
Pour broth into a large saucepan and bring to a boil. Add onions, ginger and toasted spices along with fish sauce, sugar and carrots. Reduce heat to a simmer and cook uncovered for 30 minutes. Strain, discarding the solids and return the broth to the pan. Bring to a boil.
While the broth is cooking, prepare the topping ingredients and arrange into a couple of dishes. Cook the noodles in boiling water until just softened, and run the noodles under cold water to prevent further cooking. Divide noodles into four serving bowls.
Place steak in the freezer for 15 minutes, then slice as thinly as possible. Arrange sliced steak into the bowls in a single layer, clumps of steak might not cook evenly.
Ladle piping hot broth over the steak, cooking it instantly. Serve immediately, garnished with your choice of toppings.