Ingredients
1large white onion,peeled and halved
1piecefresh ginger,(3-inch), halved lengthwise
5staranise
4whole cloves
3cinnamon sticks,(3-inch sticks)
2cardamom pods
1tbspwhole coriander seeds
8cupsbeef stock,or chicken or vegetable stock
1tbspbrown sugar
2tspfish sauce
fine sea salt,to taste
8ozraw steak,or chicken, pork, or shrimp, very thinly sliced
7ozthin rice noodles,uncooked
fresh herbs,(cilantro, mint, and/or Thai basil)
bean sprouts
lime wedges,thinly-sliced
chiles,(Thai bird chiles or jalapeños)
onions,(green onions or white onions), thinly-sliced
sauces,(hoisin and/or sriracha)
Preparation
Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil.
Broil for about 7 to 10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stockpot over medium-high heat for about 3 minutes until fragrant.
Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes.
Strain out (and discard) the onions, ginger and spices. Stir in the fish sauce and sweetener into the hot broth. Then finally, taste and season the broth with salt as needed.
Meanwhile, as the broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook.
Add a handful of noodles to each individual serving bowl. Portion the steak between each serving bowl.
Then ladle the still-simmering hot broth into the serving bowls, being sure to submerge the steak completely so that it gets cooked.
Top each bowl with lots and lots of garnishes, and finish with a squeeze of lime juice.
