Step 2

In the same dry pan, toast the cinnamon, star anise, coriander seeds, and cloves over medium heat for 2–3 minutes until fragrant. Add to the stock. Bring to a boil, then simmer for 30 minutes. Strain through a fine-mesh strainer.

Step 3

Meanwhile, trim the fat from the steak, then wrap it in plastic wrap and freeze for 15 minutes to firm it up. Slice paper-thin, then cover and refrigerate until needed.

Step 4

Season the strained broth with palm sugar, fish sauce, and soy sauce. Taste and adjust — it should be savory, slightly sweet, and fragrant.

Step 5

Cook the rice noodles according to package instructions. Divide between two deep bowls and top each with the raw sliced beef.

Step 6

Bring the broth to a rolling boil and ladle it into the bowls over the noodles and beef — the boiling broth will gently cook the beef slices. Top with scallions, chili slices, basil, and cilantro. Serve with lime wedges.