Vietnamese Pho with Sous Vide Beef

Ingredients

• 2 (4-ounce/125 g) beef tenderloin steaks
• 4 cups (946 mL) beef stock
• 1 cup (237 mL) water
• 1/2 onion, thinly sliced
• 3 tablespoons (44 mL) fish sauce
• 1 tablespoon (15 mL) palm sugar or packed dark brown sugar
• 2 (1/4-inch-thick) slices ginger
• 1/2 cinnamon stick
• 1 garlic clove, peeled
• 2 star anise
• 2 cups (473 mL) flat rice noodles, boiled and drained
• 1 cup (237 mL) fresh Thai basil leaves
• 1/2 cup (118 mL) bean sprouts
• 2 tablespoons (30 mL) finely sliced scallion
• 1 lime, cut into wedges