1. Char the Aromatics:

• Place the halved onion and ginger cut-side down in a dry skillet over medium-high heat. Cook for 5-7 minutes until deeply charred and fragrant. (Alternatively, broil on a baking sheet for a few minutes per side). Set aside.

2. Toast the Spices:

• In a large soup pot, add the star anise, cloves, cinnamon stick, and coriander seeds. Toast over medium heat for 2-3 minutes until fragrant. Do not burn.

3. Simmer the Broth:

• Carefully add the beef broth, water, charred onion, ginger, fish sauce, and sugar to the pot. Bring to a boil, then reduce heat to low. Cover and simmer gently for 30 minutes to let the flavors meld.

• Taste and adjust seasoning with more fish sauce or a pinch of salt if needed.

4. Prepare the Noodles:

• While the broth simmers, place the rice noodles in a large bowl and cover with hot water. Soak according to package directions (usually 15-20 minutes) until soft and pliable. Drain well.

5. Strain the Broth:

• Place a fine-mesh strainer over another pot. Pour the broth through to strain out and discard all the solids (spices, onion, ginger). Return the clear broth to the pot and keep it at a low simmer.

6. Assemble the Bowls:

• Divide the drained noodles among four large bowls. Top each with a pile of the thinly sliced raw beef.

• Ladle the piping hot broth directly over the beef and noodles. The hot broth will cook the beef perfectly.

7. Serve Immediately:

• Serve the bowls immediately, accompanied by all the fresh garnishes and sauces. Let everyone customize their own bowl.