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Thinly slice the onion and chuck it into a bowl of ice-cold water. Leave it to crisp up while you crack on with everything else.
Bash the ginger with the side of your knife and gently crush the cardamom pods.
Place a saucepan over a medium-high heat and toast the star anise and cardamom for about a minute until fragrant. Add the ginger and a small drizzle of olive oil. Let it sizzle for 30 seconds, then pour in the beef stock. Bring to the boil, turn the heat down and leave to gently simmer.
Just before serving, season the broth with lime juice and Thai fish sauce, to taste.
Place a frying pan over a high heat with a drizzle of olive oil. Add the beef mince and cook, breaking it up, until well browned and starting to crisp.
Mix the oyster sauce, sugar, sriracha, beef stock, soy sauce and rice vinegar together in a small bowl. Pour the sauce into the pan with the beef and let it bubble and reduce until sticky and glossy. Finish by stirring through the butter.
Divide the hot rice between bowls. Just before serving, season the broth with lime juice and Thai fish sauce, to taste. Ladle over the hot broth onto the rice, then top with the sticky beef.
Serve with the onion, some coriander and sliced red chilli. Perfect with extra lime wedges on the side.