Classic Pho Recipe

First, char the onions and ginger. Place the onion and ginger on a baking sheet lined with foil and brush with vegetable oil. Broil on high for about 8-10 minutes, until the tops of the onion and ginger are lightly charred. Remove and set aside.
Then, make the broth. In a large stockpot or dutch oven on medium-high heat, heat the anise, cloves, cinnamon, cardamom and coriander. Toss the spices around until they become fragrant, between 3-4 minutes.
Once the spices become fragrant, add in the charred onion,ginger, and beef stock. Stir and cook on medium-high until the broth reaches a simmer. Once the broth has reached a simmer reduce the heat to medium low and cover. Simmer the mixture for 30-35 minutes. When the mixture has about 8-10 minutes of simmering left, add in the thinly shaved steak so it can begin to cook.
After the mixture has simmered, strain out the onion, ginger and spices. Add in the brown sugar and fish sauce and add salt to taste.
It’s a good idea to prep your rice noodles while the broth simmers. Cook the noodles according to package instructions and rinse with cold water. Drizzle them with oil to prevent sticking.
Now it is time to assemble the pho. Add 1 individually-sized portion of noodles to each individual serving bowl. Ladle the hot broth into the serving bowls. Add the bunches of herbs to each bowl, and garnish with the hoisin and sriracha sauces and squeeze a wedge of lime juice over top. Serve immediately.