Beef Pho

Preparing the broth Peel the onion and cut it in half. Peel the ginger and slice it in half lengthwise.

Preparing the broth Char the onion and ginger over an open flame until slightly blackened. This step adds smokiness to the broth.

Preparing the broth In a large pot, dry roast the star anise, cloves, cinnamon stick, and coriander seeds until fragrant, about 2 minutes.

Cooking the broth Add the beef broth, charred onion, charred ginger, and roasted spices to the pot. Bring to a boil, then reduce the heat and simmer for 1 hour.

Cooking the broth After simmering, remove the beef brisket from the pot and set it aside to cool. Continue simmering the broth for an additional 30 minutes.

Preparing the noodles While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside.

Preparing the garnishes Once the beef brisket has cooled, slice it thinly. Cut the limes into wedges, thinly slice the green onions, and chop the cilantro.

Finishing the broth Strain the broth and discard the solids, then return the broth to the pot. Season with salt and fish sauce to taste.

Assembling the pho To serve, divide the cooked noodles into bowls. Top with the sliced beef brisket and pour the hot broth over the top. Garnish with green onions, bean sprouts, cilantro, jalapeno slices, and a squeeze of lime juice.