Quicker beef pho

If the steak is not bought thin-sliced, freeze it about 40 minutes until almost frozen, then slice thin with a sharp knife.

Halve and peel the onion; slice half paper thin for topping and rough chop half into large pieces for the stock. Slice the ginger thin with the skin on.

Cut the garnishes: scallions thinly on a bias, red serranos, and lime wedges cut off the sides.

Wrap star anise, cloves and cinnamon in cheesecloth and tie off into a sachet that can be pulled out.

Build the broth on beef base with fish sauce and a little salt, add the ginger and onion and simmer about 40 minutes.

Add the spice sachet and simmer 30 to 45 minutes, tasting, and pull it out once the spices come through without overpowering; here, after about 30 minutes.

Dip soaked rice stick noodles in hot water for a few seconds in a noodle basket or sieve, drain well and put in the bowl.

Lay the raw thin beef on top and pour over ripping-hot broth to cook it at once; add garnishes, and sriracha and hoisin in the bowl or on the side for dipping.