Vietnamese beef pho

Ingredienser

• 1.5kg/3lb 5oz beef shin
• 2kg/4lb 8oz beef bones
• 1 large onion, left unpeeled and quartered
• 5cm/2in piece fresh root ginger
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 3 star anise
• 5cm/2in piece cinnamon stick
• 4 cloves
• 2 bay leaves
• 200g/7oz flat rice noodles (banh pho)
• 1 large carrot, peeled and finely shredded
• bunch spring onions, thinly sliced
• 300g/10½oz beansprouts
• 250g/9oz rump or sirloin steak, very thinly sliced and tenderised
• 1–2 tbsp fish sauce, plus more if needed
• small bunch fresh coriander, finely chopped
• small bunch fresh mint, leaves only, finely chopped
• handful fresh basil leaves, finely chopped
• salt and freshly ground black pepper
• fresh coriander, mint and basil leaves, left whole
• 2 limes, cut into wedges
• few Thai chillies, thinly sliced and deseeded, if preferred
• chilli oil or sauce such as sriracha
• hoisin sauce (optional)