1 litre/1 3/4 pints/4 cups vegetable or chicken stock
450g/1 lb beef steak, cut into slivers
3 garlic cloves, finely chopped
3 coriander (cilantro) roots, finely chopped
2 cinnamon sticks
4 star anise
30ml/2 tablespoon light soy sauce
30ml/2 tablespoon thai fish sauce
5ml/l teaspoon granulated sugar
115g/4 ounces/l 1/3 cups beansprouts
1 spring onion (scallion), finely chopped
Small bunch fresh coriander (cilantro), coarsely chopped
Pour the stock into a large, heavy pan. Add the beef, garlic, chopped coriander roots, cinnamon sticks, star anise, soy sauce, fish sauce and sugar.
Bring to the boil, then reduce the heat to low and simmer for 30 minutes.
Skim off any foam that rises to the surface of the liquid with a slotted spoon.
Meanwhile, divide the beansprouts among four individual serving bowls.
Remove and discard the cinnamon sticks and star anise from the stew with a slotted spoon.
Ladle the stew over the beansprouts, garnish with the chopped spring onion and chopped fresh coriander and serve immediately.