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lizzieodonoghue
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Cook the rice noodles according to the packet instructions, reducing the cooking time by 2 minutes. Rinse with cold water to stop the cooking process, then drain and set aside.
In a large pot, combine the beef stock, garlic, ginger, star anise, cloves, fish sauce and brown sugar. Bring to the boil, then reduce the heat to low, cover and simmer for 18 minutes. Remove the garlic and ginger using a slotted spoon and discard.
Drop the thinly sliced beef into the simmering broth for 30 seconds. Remove with a slotted spoon and set aside on a plate. The beef will finish cooking in the hot broth when served.
Divide the noodles and beef among four bowls. Ladle the hot broth over the top, taking care to remove and discard any remaining aromatics (star anise, cloves, etc.).
Top with bean sprouts, coriander, lime wedges, red onion and the chilli and spring onion (if using). Drizzle with hoisin sauce and sriracha, if desired. Serve immediately and enjoy!