Step 1

Place star anise, cinnamon, fennel, peppercorns, cardamom and cloves in a frying pan over medium heat. Cook, shaking pan often, for 1-2 minutes or until aromatic.

Step 2

Place water and gravy beef in a large saucepan and bring to the boil over high heat. Use a metal spoon to skim scum that rises to the surface. Add the star anise mixture, ginger, onion and garlic. Reduce heat to low and simmer, skimming surface occasionally, for 3 hours or until reduced by half. Remove gravy beef. Shred and set aside.

Step 3

Add fish sauce, sugar and salt to the beef stock and simmer for 20 minutes to develop the flavours. Strain the beef stock through a fine sieve into a clean saucepan. Discard the solids.

Step 4

Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain and divide among bowls. Top with the shredded beef.

Step 5

Place stock over high heat and bring to boil. Cook for 5 minutes. Divide stock among bowls. Top with slices of beef eye fillet and bean sprouts.