Beef Pho Broth Bowl

Place onion halves and ginger pieces in a dry stockpot over medium-high heat. Char the skin side until blackened, about 3–4 minutes per side. This caramelizes the natural sugars and adds depth.

Pour 8 cups beef broth into the pot. Add star anise, cinnamon stick, and cloves. Bring to a gentle boil, then reduce to a low simmer.

Simmer uncovered for 90 minutes, allowing the spices and aromatics to infuse. The broth will deepen in color and aroma.

Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Stir in fish sauce and sugar. Taste and adjust seasoning with salt as needed. Keep warm on low heat.

Bring a separate pot of water to a boil. Add rice noodles and cook according to package directions, usually 4–5 minutes. Drain and rinse under cold water to prevent sticking.

Divide cooked noodles among four bowls. Top each portion with a handful of thinly sliced raw beef.

Ladle 2 cups of hot pho broth into each bowl. The residual heat will quickly cook the beef slices, turning them pale gray-pink.

Garnish each bowl with minced garlic, sliced green onion, fresh mint, and cilantro. Serve immediately with lime wedges on the side for squeezing.