Char aromatics: Heat the oven to 230ºC grill. Quarter the onion, then lay on a baking tray along with the ginger and garlic. Pop in the oven, as close to the top as possible, and cook for 4-5 minutes. You want the aromatics to char, so it is perfect if they burn - this is part of the flavour.

Broth: Heat a large pot to high heat. Add 2 star anise and 1 cinnamon stick and stir until fragrant. Add 3 cups of beef stock and bring to a boil. Add 2 tsp Chinese 5 spice, 1 tbs fish sauce, 1 tbs soy sauce and 1 tbs sugar. Continue boiling for another 10-15 minutes.

Toppings: Cook 300g rice noodles as per packet instructions. Finely slice 300g beef. Slice 2 spring onions.
Assemble: Strain the broth to remove the aromatics. Add noodles to a bowl, top with beef, and pour boiling hot broth over. Finish with mung beans, coriander, shallots and a squeeze of lime.