Combine all the ingredients in a bowl, stirring until the sugar dissolves.
Bring the seasoned pho stock to the boil in a saucepan. Slowly add the slurry in a thin stream, whisking constantly. Stop adding the slurry when you reach an unctuous, saucy consistency (you will not need to add all the starch). Cover, set aside and keep warm.
Mix all the ingredients together in a bowl until well combined, then season to taste with salt and pepper.
Season and grill the steaks in a frying pan or on a chargrill on high to your preferred degree of doneness (rare to medium is best in my opinion). Transfer to a plate, cover with foil and set aside to rest for 5 minutes.
Combine the onions, spring onions, herbs, bean sprouts and chilli and drizzle with some of the hoisin nuoc cham. Cut the meat into 1 cm (½ inch) slices and arrange on a serving plate. Put the bones on the plate too. Spoon the pho jus over the meat, then top with the salad. Serve with lemon wedges and extra pho juice on the side.
© 2014 All rights reserved. Published by Murdoch Books.