Vietnamese beef pho

Instructions

1. Heat a large heavy-based saucepan over medium–low heat. Cook cinnamon, star anise, coriander and fennel seeds, stirring, for 2 minutes or until fragrant. Add ginger and onion and cook, turning occasionally, for 5–7 minutes or until lightly charred.
2. Add steak, lemongrass and stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until the beef is very tender.
3. Transfer beef to a plate. Using 2 forks, shred meat and set aside. Strain broth into a clean saucepan, discarding solids. Heat broth over medium heat. Add noodles and simmer for 2 minutes or until tender.
4. Divide meat between 4 bowls. Ladle over noodles and broth. Top with bean sprouts, shallots, chilli and coriander leaves. Serve with lime wedges.