Vietnamese beef pho

Name: Vietnamese beef pho
Ingredients: 1 bunch of spring onions; 75g root ginger, peeled and chopped; 3 whole star anise; 2 stems of lemongrass, finely chopped; 1 tbsp palm sugar (or use demerara); 2 x 450g tubs fresh beef stock; 3 nests of flat rice noodles (we used Mama); 1 tsp vegetable oil; 1 x 225g rump steak; 2 handfuls of bean sprouts; 2 tbsp Thai fish sauce; 1 lime, plus slices and wedges to serve; 1-2 green bird eye chillies, sliced (use as much or as little as you like, depending on how hot you like it); a handful coriander, leaves only

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Ingredients

1 bunch of spring onions
75g root ginger, peeled and chopped
3 whole star anise
2 stems of lemongrass, finely chopped
1 tbsp palm sugar (or use demerara)
2 x 450g tubs fresh beef stock
3 nests of flat rice noodles (we used Mama)
1 tsp vegetable oil
1 x 225g rump steak
2 handfuls of bean sprouts
2 tbsp Thai fish sauce
1 lime, plus slices and wedges to serve
1-2 green bird eye chillies, sliced (use as much or as little as you like, depending on how hot you like it)
a handful coriander, leaves only