Timing

Serves: 4 generous bowls. Estimated prep: 20 minutes. Estimated cook: 40 minutes. Additional time: Steak rests 3 minutes during cooking window. Estimated total: 1 hour. Times are estimates.

Equipment

Large saucepan; skillet; fine strainer; noodle pot; instant-read thermometer

Method

1. Put a dry skillet over medium-high heat. Lay onion and ginger cut-side down and cook for 6–8 minutes, until browned with dark patches. Meanwhile, start warming the broth in the saucepan.
2. Transfer onion and ginger to the broth. In the same dry skillet, toast star anise, cinnamon, cloves and coriander seeds over medium heat for 1–2 minutes, shaking the pan until fragrant. Add them to the broth with 1 tablespoon fish sauce and the sugar. Bring to a simmer and cook gently, partially covered, for 25 minutes.
3. While the broth simmers, prepare the noodles according to their package, including any required soak. Drain and divide among four large bowls close to serving time. Do not substitute thin round rice vermicelli for flat phở noodles.
4. Pat steak dry and season with salt. Heat oil in the skillet over medium-high heat. Cook steak for approximately 4–6 minutes on each side, adjusting for thickness, until the center reaches at least 145°F/63°C. Transfer to a clean board and rest at least 3 minutes. Slice thinly across the grain only after resting. For anyone who prefers more-done beef, cook longer before slicing.
5. Strain broth into a clean pot, discarding the onion, ginger and whole spices. Add water if needed to restore about 8 cups. Taste and add the remaining fish sauce a teaspoon at a time if needed, then bring back to a simmer.
6. Divide cooked beef, scallions and cilantro over the noodles and ladle on hot broth. Serve with basil, lime and optional jalapeño. The beef is already safely cooked; pouring broth over raw meat is not part of this method.

Timing, options and storage

Noodle preparation and steak cooking overlap the broth simmer. A noodle brand requiring a long soak may extend the hour estimate. This shortcut does not have the depth of a long-simmered bone broth.

Contains fish; check prepared broth for soy, wheat, celery or other allergens. Use whole-muscle steak rather than ground, formed or mechanically tenderized beef for this method.

Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F/32°C). Keep at 40°F/4°C or colder for up to 3 days; reheat cooked components to 165°F/74°C. Keep broth, cooked beef, noodles and fresh garnishes separate for storage.