Not a Western idea of a stew, but more of a fragrant soup with tender morsels of beef. The beansprouts, spring onion and coriander are added at the end of cooking for a delightful contrast in taste and texture.
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.
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