1.Place the water and stock in large saucepan with beef, star anise, ginger and soy sauce; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer about 30 minutes or until beef is tender.
2.Meanwhile, place noodles in medium heatproof bowl, cover with boiling water; stand until noodles are just tender, drain.
3.Combine sprouts, herbs, onion and chilli in medium bowl.
4.Remove beef from pan. Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids. When beef is cool enough to handle, remove and discard fat and sinew. Slice beef thinly, return to same cleaned pan with broth; bring to the boil. Stir in fish sauce.
5.Divide noodles among soup bowls; ladle hot beef broth into bowls, sprinkle with sprout mixture and serve with lime wedges.
Round steak, gravy beef (shin) and skirt steak are all suitable meats for this recipe. Pho is a breakfast favourite throughout Vietnam, but can be eaten it any time of the day.Note