This is a quick and easy cheater Pho. Traditional pho would be made with a homemade broth made from bones that is much more rich and flavorful than this version. However, this version can be made in 30 minutes, as opposed to several hours for traditional pho.

To make this #dinnerdoneby9am I fully make the broth in the morning, refrigerate all day and reheat just prior to serving. I also cut the meat and prep all of the toppings in the morning and refrigerate all day.

Broth
-2 onions, peeled and quartered
-1 4″ chunk ginger, peeled and cut into 1″ pieces
-2 cinnamon sticks
-3 star anise seeds
-3 cloves
-2 whole coriander seeds
-8 c beef broth
-1 T soy sauce
-2 Tbsp fish sauce
-2 Tbsp sugar

-1 lb sirloin, brisket, flank or round steak, sliced super thin
-8 oz rice noodles (I like the ones that look like linguine for this)
-1 c bean sprouts
-4 scallions, sliced
-1 jalapeno, sliced
-1 lime, quartered
-cilantro, basil and/ or mint
-sriracha and/ or hoisin sauce

Broil onion and ginger 5 minutes per side, or until charred.

Place cinnamon sticks, anise seeds, cloves and coriander seeds in a medium pot over medium heat. Toast until fragrant, about 2 minutes. Add charred onion and ginger, broth, soy sauce fish sauce and sugar to the pot. Simmer at least 20 minutes.

While broth is simmering, cook/ soak noodles according to package directions, then drain and rinse with cold water.

Bring the broth to a full boil.

Place noodles in serving bowls. Stack a few slices of the thinly sliced meat on top of the noodles. Pour the boiling broth over top and serve with your desired toppings from the list above.