Step 1

Place stock, 1L (4 cups) water, onion, garlic, ginger, star anise, cinnamon and soy sauce in a large stock pot. Bring to the boil over high heat. Add beef and reduce heat to low. Simmer, covered for 1 hour, skimming the surface when required.

Step 2

Remove lid and simmer for a further 30 mins. Add fish sauce, noodles, bok choy, snow peas and simmer for 2 mins or until noodles soften and vegetables are tender.

Step 3

Ladle soup into bowls and top with spring onions, coriander and chilli.