Beef pho

Heat a comal over medium-low until hot. Add the spices and cinnamon sticks, break them down and lightly toast until fragrant without burning; remove from the heat.

Transfer the spices into a teabag, big pieces first, the seeds via a plate and a funnel; close the bag and set aside.

Roast the ginger, garlic head and onion on the comal, then remove.

Lightly toast three chile puyas and three chile pods, about five seconds per side.

Put the meat in a pot of water, bring to a boil and boil 10 minutes.

Drain the water and rinse the meat. Return it to four quarts of boiling water with the salt, sugar, spice teabag, onion, garlic and ginger, and bring to a second boil.

Add the fish sauce and the chile pods, reduce to medium-low, cover and cook 2.5 to 3 hours, skimming the top every 30 minutes, until the meat is tender.

Remove the meat, strain the broth, and taste for salt and adjust.

Cover the rice noodles with boiling water in a bowl for 1 minute, moving them around, then rinse in cold water.

Put noodles in a bowl, add the meat, some of it shredded, and pour over the hot broth.

Top with sprouts, cilantro, onion, green onion and red pepper; squeeze over lime juice and add chili oil, sriracha and hoisin sauce.