Pho

If using store-bought pho broth, skip to step 3. If making from scratch, char the halved onion and ginger pieces in a dry skillet over high heat for 2–3 minutes per side until blackened.

Bring beef broth to a boil in a large pot. Add charred onion, ginger, lemongrass, star anise, cinnamon stick, and cloves. Reduce heat and simmer for 20–30 minutes to infuse flavors. Strain through a fine mesh sieve and season with fish sauce. Return broth to pot and keep at a gentle simmer.

Bring a separate large pot of water to a boil. Add rice noodles and cook according to package directions (usually 3–5 minutes). Drain and rinse with cool water to prevent sticking.

Divide cooked noodles among 4 bowls. Top each with a portion of thinly sliced beef tenderloin (the hot broth will cook it when poured).

Carefully ladle 2 cups of simmering broth into each bowl. The heat will gently cook the raw beef slices.

Arrange fresh herb sprigs (cilantro, mint, Thai basil), sliced green onion, bean sprouts, jalapeño slices, and lime wedges on a plate alongside the bowls. Let guests customize their pho by adding herbs, lime juice, and sriracha to taste.