Pho

Place beef and chuck steak in a large pot and cover with cold water. Bring to the boil and skim.

Wrap cassia bark, star anise, nutmeg, cloves and peppercorns in foil. Roast on an oven tray in the oven for 10 minutes or until fragrant.

Add to the beef and chuck steak along with the lemongrass, onions, garlic, fish sauce, galangal, ginger and coriander root. Simmer, covered, for about 4 hours or until beef is very tender and falling apart. Strain.

When beef is cool enough, shred and return to the stock. Return to a simmer.

Pour boiling water over the noddles. Drain and place noodles in the bottom of individual bowls.

Place some of the sliced beef into a ladle. Dip the ladle into the broth for a minute to cook the beef. Place on top of the noodles. Ladle over the stock and serve with the condiments.