Pho Tai (Beef Noodle Soup)

Step 1

Heat a large pot over medium-high heat. Add broth, halved onion (cut-side down), ginger slices, star anise, and cinnamon stick.

Step 2

Bring to a simmer, then reduce heat to low. Simmer uncovered for 20 minutes until fragrant with spice.

Step 3

Stir in fish sauce. Strain broth through a fine sieve, discarding solids. Return to pot and keep warm.

Step 4

Meanwhile, boil rice noodles in salted water until tender but still with a slight bite, ~4 minutes. Drain and set aside.

Step 5

Pat beef steak dry with paper towels. Season both sides generously with salt and black pepper.

Step 6

Heat a skillet over high heat until smoking. Sear beef 90 seconds per side without moving. Center should stay rare.

Step 7

Transfer beef to a cutting board and rest 2 minutes, then slice into 1/4-inch-thick strips.

Step 8

Divide noodles between two bowls. Top each with beef slices and ladle hot broth around them.

Step 9

Serve with herb bundle and lime wedges on the side. Squeeze lime and add herbs to taste.