Vietnamese beef pho

Method

1. Put a dry frying pan over a high heat. When extremely hot, add the onions, ginger and garlic. Stir-fry for a few minutes until a little charred, then remove and leave to cool. Peel and remove any burnt areas. Put the peppercorns and spices in the same dry pan over a medium heat and cook for a few minutes until aromatic.
2. Put the beef bones in a large pot of cold water, bring to the boil, then simmer for 5 minutes. Discard the water, then rinse the bones and the pot. Return the bones to the pot with the onions, ginger, garlic and spice mixture. Add 4 litres water (enough to generously cover the bones), then bring to the boil. Reduce the heat and simmer, uncovered, for 21⁄2-3 hours until the liquid has reduced by a third.
3. Strain the broth into a bowl through a sieve lined with muslin or a clean J-cloth, then return to the pot. Add the fish sauce, coconut palm sugar and lime juice. Taste and adjust the seasoning if necessary.
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4. When ready to serve, bring the broth to a rolling boil. Cook the rice noodles according to the pack instructions, then rinse with warm water to stop them sticking. Divide the noodles among 4 bowls and top with the sliced raw beef.
5. While the broth is bubbling, ladle it into the bowls so it poaches the beef and warms the noodles. Serve topped with the beansprouts, spring onions, herbs and sliced chillies (optional), with lime wedges for squeezing over.