Cut beef into large cubes then blanch all meat ingredients in boiling water for 1 minute.
Cut the top of the green part of the leek, then place all the spices in it and wrap tightly with string.
Place the beef stock into a large pot and add the bunch of spices, add the blanched cubed meat, then simmer very gently for at least 2 hours or until meat is tender.
Remove the bunch of spices and garlic head, add warmed blanched vegetables and gently stir until vegetables are hot, then spoon into a plate including the broth. Serve with steamed rice, noodles or mashed potatoes.
Garnish with chopped green onions and coriander leaves.