Beef Pho is called the national dish of Vietnam. When you have tasted it, you can understand.
- Preheat the grill to the medium-high setting.
- Place a frying pan over a high heat.
- When hot, add the star anise, cloves and coriander seeds and toast until aromatic.
- Transfer to a plate and set aside.
- Put the onion and ginger on a grill pan and place under the grill, turning from time to time, until soft and slightly caramelised, but lightly charred on all sides.
- Leave to cool a little, then peel the onion and ginger and discard the skins.
- Put the onion, ginger and toasted spices into a large, lidded pot.
- Add the stock and bone marrow and bring to a steady simmer.
- Cover, lower the heat a little and simmer for 30 minutes to allow the flavours to develop and infuse the broth.
- Add the fish sauce for the last 10 minutes of the cooking time.
- Strain the broth through a sieve into a clean saucepan and return to the boil.
- Meanwhile, cook the noodles according to the packet instructions, drain and refresh under cold running water to stop the cooking process.
- Put the noodles in deep bowls and top with the sirloin.
- Ladle the hot broth over the top.
- Add the beansprouts, spring onions, chilli, herbs and a wedge of lime at the table.