Pho (Vietnamese Beef Noodle Soup)

Ingredients:
220 g rice flour (kuay teow) noodles
8 cups beef stock
5 whole cloves
4 thin slices of ginger
3 star anise pods
1 cinnamon stick
1 tsp black peppercorns
1 yellow onion, sliced
salt & pepper
8 shallots, sliced & fried
250 g ribeye, sliced very thinly
cilantro (coriander) leaves
mint leaves
basil leaves
1 cup bean sprouts
2 Thai chillies (cili padi), seeded & sliced
1 lime, cut into quarters
Red hot pepper sauce, for serving

Method:

1. Soak rice flour noodles in warm water for 20 mins until very pliable.  Drain.
2. Combine stock, onion, salt & pepper & spice bag with cloves, ginger, star anise, cinnamon & peppercorns & bring to boil over medium high heat, then heat & simmer for 10 mins until broth is fragrant.  Remove spice bag & bring back to boil.
3. Immerse noodles in boiling water for 10 secs, drain & divide over 4 bowls.
4. Divide beef slices among the bowls & ladle over boiling broth. 
5. Divide cilantro, mint, basil, bean sprouts, chillies, fried shallots & lime wedges among the bowls.
6. Serve immediately.