Serves 16 cups or 8 bowls
1 – 14 oz. package of rice noodles
1 ½ lbs. beef sliced thin
Salt and pepper to taste
1/2 large onion halved
1 - 2” piece of ginger unpeeled and halved
4 cups beef broth (low sodium preferred)
4 cups water
3 – star anise pods
2 – cinnamon stick
2 green onion chopped
1 sliced red and green jalapeno or thai peppers
1/4 cup freshly chopped cilantro
4 T fish sauce
1 can bean sprouts
Thin lime wedges

Prepare the rice noodles as the label directs.

Season meat with salt and pepper. Traditionally, the meat isn’t cooked in advance.

It’s placed on top of the noodles and the boiling soup cooks the meat. 

Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.

Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise
and cinnamon stick. Remove and slice the onion. Divide the noodles among the bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

Add a little hot oil to kick up the spicy level if needed. Garnish with a lime wedge on the side.

In the middle of the table should be a plate of fresh herbs, bean sprouts, sliced scallions and chili peppers, wedges of lime, and any other fresh garnishes the cook feels like providing. Each diner gets their own bowl of pho and can garnish it however they like.