Place the consommé, water, ginger, cinnamon stick, star anise, cardamom pods, coriander seeds and fish sauce in a pot. Bring to a boil, reduce the heat to a simmer and cook for 10-15 minutes or until aromatic.
Meanwhile, place the noodles in a heatproof bowl, pour boiling water over them and allow to sit for 5 minutes, or until cooked. Drain.
Place separate piles of the herbs, bean sprouts, chili and lime onto a platter or large plate, and the hoisin sauce in a small bowl.
Once the fragrant stock is ready, strain, then return to the pot and bring back to a boil. Place the meat into the hot stock, stir and remove from the heat as soon as it is cooked, this will happen quickly. Divide the noodles among four large bowls, piling the beef on top. Ladle over the hot stock. Allow each guest to help themselves to the accompaniments. Serve immediately.
Cook's tips: Some people like to make the bean sprouts look neater by trimming off the little 'tails' at the end. This soup is traditionally served with raw beef placed into the serving bowls. When the hot stock is added, it cooks the beef. If you would prefer less heat, remove the seeds and membrane from the chili pepper.
Each serving: 22.5 g protein, 7.5 g fat of which 2.5 g saturates, 53 g carbohydrate, 6.5 g fibre, 381 Calories