Vietnamese Pho Power Bowl

Char the onion halves in a dry skillet over medium-high heat until blackened on cut sides, about 3–4 minutes per side.

Bring vegetable broth to a boil in a large pot. Add charred onion, smashed ginger, star anise, cinnamon stick, and bay leaf. Reduce heat and simmer 15–20 minutes to infuse flavors.

Strain broth through a fine-mesh strainer into a clean pot, discarding solids. Stir in fish sauce and return to gentle simmer. Taste and adjust seasoning.

Bring a separate large pot of water to a boil. Add rice noodles and cook until tender, 4–5 minutes or per package directions. Drain and rinse with cold water to prevent sticking.

If using beef sirloin, slice thinly against the grain. If using tofu or tempeh, pan-fry in a small amount of oil until lightly browned, 2–3 minutes per side. If using shrimp or chicken, cook in simmering broth 3–5 minutes until cooked through.

Divide cooked noodles between two bowls. Top with protein, sliced red onion, cucumber, cilantro, and mint.

Ladle 3 cups hot broth into each bowl. Serve immediately with lime wedges and sriracha on the side.