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1
To prepare the broth, combine the chicken broth, sliced round steak, cinnamon sticks, cloves, and star anise in a stockpot or a very large saucepan.
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2
Bring to a gentle boil over medium-high heat.
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3
Meanwhile, brown the onion and ginger to bring out their flavor: heat a large skillet over medium-high heat until very hot, about 1 minute.
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4
Add the quartered onion and ginger and let them cook on one surface until handsomely browned but not burnt.
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5
Turn and sear the other surface, and continue cooking until all the pieces are well browned and fragrant.
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6
Add the charred onion and ginger to the stockpot, and let everything boil gently for 1 hour.
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7
While the broth is cooking, soften the rice nooidles by immersing them in a medium bowl of warm water until they become flexible and bright white, 15 to 20 minutes.
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8
Drain well and set aside.
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9
Remove the broth from the heat, and stir in the fish sauce, sugar, and salt.
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10
Strain the broth into a large saucepan, discarding all the solids.
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11
Or, if you are preparing your pho in advance, strain the broth into a storage container instead.
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12
Let it cool to room temperature, cover, and refrigerate for up to 2 days.
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13
About 30 minutes before you plan to serve the dish, prepare the noodles, boneless beef, and accompaniments.
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14
Place the bean sprouts, sliced onion, fresh herbs, green onion, lime juice, and chilies near 4 big Asian-style noodle bowls, pasta plates, or soup bowls in which you will serve the broth.
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15
Bring a large saucepan of water to a rolling boil over high heat for the noodles.
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16
Meanwhile, pour the broth into a saucepan, bring it to a gentle boil over medium-high heat, and adjust the heat to maintain a lively simmer.
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17
Cut the steak in half crosswise, put both pieces in the simmering broth, and cook for 10 minutes, or until medium-rare.
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18
Transfer the steak to a cutting board, slice into thin, bite-sized strips, and set aside.
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19
Shortly before serving, cook the noodles: Drop the softened rice noodles into the boiling water, remove from the heat, and let stand for 10 minutes, stirring once or twice to separate any noodle clumps into strands.
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20
Meanwhile, bring the simmering broth to a rolling boil.
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21
Drain the noodles well, and quickly divide them up among the 4 bowls (about 1 cup per bowl).
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22
Top each noodle bowl with one-fourth of the sliced steak, bean sprouts, onion, herbs, green onion, lime juice, and chilies.
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23
Ladle hot broth (about 1 1/2 cups) over the noodles in each bowl, and serve at once.
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24
Be sure to provide each guest with a fork or chopsticks, and an Asian soup spoon or a large spoon.
