Rice noodle beef broth

Cut the salad onions in half to divide the green and white parts. Shred the green parts and set aside in a bowl of cold water. Set a large pan over a medium heat. When hot, add the salad onion whites, star anise, peppercorns, coriander seeds and cinnamon stick. Toast the onion and spices for 2 minutes, tossing occasionally, until fragrant, then add the broth. Cover and simmer over a medium heat for 18 minutes.

Meanwhile, preheat a griddle pan over a high heat. Season the steak, then rub the oil all over it. Place on the griddle and press down with a fish slice. Cook for 2-3 minutes on each side, until char-marked and browned all over. Transfer to a board to rest.

Strain the beef broth to remove the spices and onion, then return the liquid to the pan. Add the fish sauce and pak choi and cook for 2 minutes, then add the rice noodles and cook for another minute until piping hot and the greens are just tender.

Thinly slice the steak. Divide the noodles between two warm bowls, ladle over the stock, then top with the pak choi, beef and drained salad onion greens. Add sliced red chilli, sliced radishes and coriander leaves, if you like, then serve with wedges of lime to squeeze over, and an extra splash of fish sauce, if you fancy.